The other day I was trawling through Smitten Kitchen’s Instagram, and Deb, the lady behind Smitten Kitchen, had shared photos and videos of a cake that she did for the weekend, a version of the Orange Chocolate Chunk Pound Cake from Ina Garten’s book, Barefoot Contessa Parties!, using blood oranges. The idea lodged itself in my brain and I thought I must make that while the blood oranges are still in season. Which is from December to May, depending on the variety, although you can make this with ordinary oranges all year round.
The original idea included a dark chocolate ganache on the top of the cake as well as a blood orange glaze. Which I did do the first time I made this cake, but frankly my dear, it didn’t need it. We all agreed, my tasters and I. So the next time I baked this, I created a small amount of orange icing to put over the top, and it was much better. It was now perfect, so here it is.
Blood Orange Chocolate Chunk Pound Cake – idea based on one of Smitten Kitchen’s Instagram stories, method based on an old Good Food Magazine recipe
I was going to use a new pound cake recipe for this, but thought I’d stick with my usual one, since it works every time and I know it off by heart.
zest of 2 blood oranges, or ordinary oranges
175g caster sugar
175g self-raising flour
1tbsp freshly squeezed blood orange juice,
3 tbsp milk
75g dark chocolate, chopped so it resembles gravel
3tbsp icing sugar
the juice of one blood orange
3tbsp icing sugar
1 tbsp blood orange juice, approx
Preheat the oven to 170c/fan 150c/gas mark 3. Prepare a 2lb loaf tin.
Cream the orange zest, butter and sugar until light and fluffy. Gradually add the eggs, beating well between each addition. Fold in the flour, then the milk and orange juice. Finally fold in the chopped chocolate.
Scrape the mixture into the loaf tin. Level off the mixture. Bake in the oven, 45 minutes to an hour. You’ll know it’s ready when a skewer, inserted in the centre, comes out clean.
Near the end of the baking time, combine the drizzle ingredients. Once the cake is cooked, pour over the orange drizzle, and allow to soak in while the cake cools in the tin. Once cool, remove the cake from the tin.
Now, make the glaze by combining the icing sugar with enough of the juice to create a spreadable icing. Pour over the top of the cake, and using a pastry brush, spread out the icing to help it along. Set aside to let the icing set.
Serve in slices with tea or coffee. Finally.