Ingredients
11 total- 200 g of unsalted butter, at room temperature, plus extra for the tin
- 230 g of caster sugar, plus 60g for the candied orange (optional)
- 3 eggs, large
- 190 g of plain flour
- 1.5 tsp of baking powder
- 100 g of soured cream, at room temperature
- 80 g of milk chocolate, roughly chopped
- 100 g of dark chocolate, roughly chopped (optional)
- 150 ml of double cream, (optional)
- 1.5 tsp of rosemary leaves, finely chopped, plus 1 sprig for the candied orange, plus extra sprigs to decorate (optional)
- 1 orange, zested, plus 2 oranges for the candied orange, zest pared into long strips (optional)
Method
5 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 900g loaf tin with butter, then line with baking paper.
Step 2
Use an electric whisk to beat the butter, 230g caster sugar, chopped rosemary and zest from 1 orange for 3-5 mins. Beat in the eggs, one at a time.
Step 3
In a separate bowl, mix the flour, baking powder and a pinch of salt. Beat half into the butter mix. Fold in the soured cream, then the remaining flour mix, then the milk chocolate; pour into the tin. Bake for 55 mins, or until a skewer inserted comes out clean. Leave in the tin for 10 mins; cool on a rack.
Step 4
If making the ganache, put the dark chocolate in a heatproof bowl. In a pan, heat the cream until just starting to bubble; pour over the chocolate. Leave to sit for 20 secs, then stir gently until glossy. Pour over the cooled cake.
Step 5
If making the candied orange, heat 60g caster sugar and 1 rosemary sprig with 100ml water until the sugar has dissolved. Add the strips of pared orange zest and simmer gently for 5-10 mins. Cool, then arrange on the cake with rosemary sprigs to decorate, if you like.