Friday, May 17, 2013
Essence Of Orange-Chocolate Cake
I have to quickly post this up as today is the last day of submission to The Home Bakers for this delicious cake. Taken from the book, Coffee Cakes by Lou Seibert Pappas, our 17th bake at The Home Bakers, i must say that this is one of my favourite cakes so far that we are baking from the book. The cake is rather unique as the peels of an whole orange including the fruit itself are processed together with some raisins, hence the name essence of orange cake, are added along to the batter, which according to the writer, it helps to provide a long lasting moistness to the cake. Even though the white piths of the orange were processed together, it didnt give any bitterness to the cake, instead all the zests and the orange fruit gave a lovely sweet and tangy flavour to this orange cake. Chocolate chips, chocolate wafers or pieces of chocolate and in my case, i have used chocolate buttons were then scattered over the cake, it is deliciously gooey when eating it warm. For full recipe, pls check at Eileen's blog at Hundred Eighty Degrees and to view the rest who had made the same cake, click here
this is half of the original recipe
1/2 orange, scrubbed
1/2 cup black raisins
56gm unsalted butter, softened
1/3 cup sugar
1 large egg
140gms cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup low fat plain yogurt/ buttermilk
1/8 cup of chocolate chips
1.Preheat oven to 180C and butter and line the prepared baking pan. Cut the orange into quarters, leaving the peel on. In a food processor, combine the orange segments and raisins and process until finely ground.
2.In a large bowl, cream the butter and sugar using an electric mixer until light and fluffy, add the egg , beating well. Mix in the orange mixture.
3. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. Add the dry ingredients to the creamed mixture alternately with yogurt or buttermilk , beating until blended. Mix in the chocolate chips into the batter, spread evenly in the prepared pan. Scatter chocolate chips or chocolate buttons evenly over the top and bake for 35 to 40 minutes or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan for 15 minutes before removing the cake out from the pan.