Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Rosemary, Orange and Chocolate Chunk Loaf

Rosemary, Orange and Chocolate Chunk Loaf

By OcadoLifePublished on 04 September 2022In this Rosemary, Orange and Chocolate Chunk Loaf recipe from food writer and former Great British Bake Off finalist Benjamina Ebuehi, a classic flavour combo is given a unique twist with the addition of woody and aromatic rosemary. Serve it as a simple loaf cake, or make it extra special by topping with a dark chocolate ganache and some candied orange.
Shop for ingredients

Time and servings

1 hr 20 minsTotal time
8Servings
20 minsPrep time
1 hrCooking time

Ingredients

  • 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

  • Step 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.