It’s going to be the final week of my school holidays! Not very prepared for school yet pretty excited it’s my final year! Shall work my ass off this coming year and get it done and over with! I’ve been camping in the kitchen these few days baking tonnes and tonnes of loaf cakes & mooncakes for orders! Really blessed to have such opportunities to be able pursue my passion during my free time and i’m truly thankful for all the support my friends and families have given me and off course not forgetting those who placed your trust in me when placing an order! #thankfulmoments
Baked this loaf a couple of days back and oh my! it was an instant hit with everyone! The cake was really moist, yet fragrant with the orange zest and valrhona cocoa powder added to it! At times, it”s loaf like this that surprises the taste buds! Definitely brought a smile to the faces of everyone who had it!
Yields 2 small loafs
Adapted from Nigella Lawson
- 1-1/4 sticks Soft unsalted butter (160g)
- 2 tbsp Lyle’s Golden maple syrup
- 1 cup Brown sugar (I used slightly more than 1/2 cup = 70g)
- 1 cup All purpose flour/plain flour, sifted (115g)
- 1/2 tsp Baking soda
- 3 tbsp Unsweetened cocoa powder, sifted (i used Valrhona cocoa powder)
- 2 large Eggs
- zest of 2 regular orange and juice of 1 (1/3 cup = 60g orange juice – from one orange)
- Preheat the oven to 165 degrees C and line your loaf pan with parchment paper all sides up.
- Beat the already soft butter with syrup and the sugar until you have a fairly smooth cream, though the sugar will have a bit of grit about it.
- Mix the flour, baking soda, and cocoa powder together, and beat into the syrup mixture one tablespoonful of the dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg.
- Carrying on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled, as if slightly curdled.
- Pour and scrape into the prepared pan and bake for about 40 – 45 minutes, though check 5 minutes before and be prepared to keep it in the oven 5 minutes longer if needed. A cake tester won’t come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner stickiness.
- Let cool a little in the pan on a wire rack, then turn out with care and leave on the rack to cool.
Check out that loaf! i topped them off with a couple of peeled oranges and dusting of icing sugar. You could do so with candied orange, orange zest or just leave it as it is! Would taste absolutely divine as well!
This shall be a super quick post! Gonna head to the kitchen to get some baked mooncakes going! Shall see how it goes! Till then, Happy baking! 😀