Orange-choc loaf

Nici Wickes highlights just how good orange and choc are together in this recipe. Using almond meal and flour ensures a moist cake that stores well. Adding chocolate takes it from loaf to super-loaf!

By Nici Wickes
  • 30 mins preparation
  • 50 mins cooking
  • Makes 1 loaf
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This recipe first appeared in New Zealand Woman's Weekly.
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  • 200 gram butter
  • 1 cup brown sugar, loosely packed
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 200 gram spelt flour (or use plain)
  • 3/4 cup ground almonds
  • 1 1/2 teaspoon baking powder
  • 1/4 cup freshly squeezed orange juice
  • zest of 1 orange
  • 75 gram dark chocolate, chopped (or use dark chocolate chips)


  • 1
    Preheat oven to 180°C. Line a loaf tin with a double layer of baking paper. I use a double layer as it helps to prevent the outside becoming dry during the long cooking time.
  • 2
    Cream the butter and sugar in the bowl of an electric mixer, beating until light and fluffy. Add the vanilla and eggs, one at a time, beating between each.
  • 3
    Fold in the flour, ground almonds, baking powder, orange juice, zest and chocolate.
  • 4
    Scrape the batter into the prepared tin and slightly hollow out the middle section lengthwise so that when it rises, you get a flattish top.
  • 5
    Bake for 45-50 minutes or until a skewer inserted comes out clean.
  • 6
    Rest for 10 minutes in the tin, then turn out on a wire rack to cool before dusting with icing sugar and slicing.


Spelt flour is from the wheat grain family but is a different species. Some people who are wheat intolerant find they can eat food made with spelt with little or no adverse effects. I like it as it has a nutty, sweet flavour and coarser texture, which suits some baking.

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