Orange Loaf Cake


40g of cubes of candied orange slices

one hundred sixty-six grams of egg at room temperature

butter, 106 grams

80 grams of sugar crystals

30 grams of chocolate chips

The cake flour contains 95 grams.

three and a half grams of baking soda

Juice from fresh oranges


In this context, “cake flour” refers to low protein flour, the average amount of which is between 7 and 9 percent (mine is closer to 8 percent). Rather than flour that naturally rises.

Using a hand mixer, combine the sugar and butter in a separate clean basin. Beat until smooth. Add the eggs one by one while continuing to beat.

Then, either mix or beat in the cake flour and baking powder until thoroughly blended.

Combine the batter with the chocolate chips and the cubes of candied orange slices.

Wrap the loaf pan with parchment paper or coat it with butter to prevent sticking. Fill the loaf pan to the brim with batter. Baking time is 40 minutes at 329 degrees Fahrenheit (165 degrees Celsius).

Before putting the cake in the fridge to cool for the night, brush the top with orange juice after taking it out of the oven.

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