Orange Loaf Cake

A homemade version of the Brittania Gobbles that we love so much. With better depth of taste and moistness.

Written by Feashts

4 people

Serves 4 people

7 ingredients

Easily available

10 mins

Prep time

Should you cook it or buy it from the store?

Welcome to my lecture about how this is better than the Britannia Gobbles.

I am of the firm belief that homemade is better. And it’s for a number of reasons : Firstly, it’s cheaper to make things at home, unless it’s not. This one is. Second, you know what you’re putting in your food. And even though we are all making a journey towards our inevitable demise, at least we can act superior about how we ate everything homemade. And health too. Third, it’s not as difficult was you might think it is to bake. If you have an oven, or a pressure cooker and have an internet connection, you are on your way to become a pro home chef.

All that said, make this cake for yourself. You deserve the sweet taste of oranges, its zest and sugar.

Ingredients

1 cup Flour – 132g
1/4 tsp Baking powder
1/2 tsp Baking soda (if you’re not using egg)
1/8 tsp salt
1/3 cup granulated sugar – 81g
2 oranges
1 tbsp orange zest
100 ml Orange juice
1 egg – 44g (optional if you are vegetarian)
85ml vegetable oil (I use sunflower oil)
80g 50% dark chocolate

Instructions

Baking Instruction :

I use a 30L OTG. So, the instructions, temperature settings, rack information will be based on that. Please adjust accordingly based on the Oven size you have. It shouldn’t make a huge difference however, because the heating elements in bigger ovens are also bigger.
I have used small baking tins (approx 1/2 Litre), for which I will leave the links below. The baking time, temperature information will be given according to these baking tin sizes.
Why is my loaf cake so dense? : Whatever may be the tin size, you want to bake it at a higher temperature (210°C -230°C) till it rises, cracks and the top has a uniform browning. If baked at a lower temperature such as 150°C -180°C, the cake will rise slowly, and as a result when cooled will collapse and become extremely dense.

Now, onto the real deal :

Zest 2 oranges, make sure not to get too close to the pith. You need a tablespoon of Orange Zest
Juice the zested oranges. You need 100ml of orange juice. 85 ml will be used for the batter, 15 ml will be added in the end if the batter is too tight
If you are in india, you will have a hard time finding granulated sugar in local shops. Simply, put it in a blender, and blend for 4-6 seconds until the sugar is coarse and granule like
In a bowl, add the sugar. Add the orange zest, and thoroughly message the zest into the sugar. The sugar will turn yellowish, and the smell will be divine.
Add the orange juice, egg and vegetable oil, and mix well at medium speed. Do not mix vigorously.
Sift in the baking powder and flour, and mix slowly and gently.
If the batter doesn’t fall continuously, add 1 tbsp orange juice and mix. Continue this until you get the right consistency [Note : The right consistency can be a daunting task for a new baker. Make sure to take reference from the photos.]
Line the baking tins with baking paper at the bottom. You can do the sides as well.
Bake at 210 °C for 15 minutes, or until the top has developed an uniform browning.
Turn off the heat, take out the loaves, and let it cook for 10 minutes. Take the cakes out of the tin and cool it at room temperature for 1 hour.
Melt dark chocolate on a double boiler, and Spread the chocolate on top.
You can put it in the fridge if you like cold cakes. Or have it ooey gooey chocolatey! Serve it with tea, have some with your loved ones!

All my love, Feashts