Toronto-based grasp preserver and baker Camilla Wynne showcases her personal selfmade entire citrus marmalade on this moist and tender orange chocolate pound cake recipe. Discover her easy-to-follow marmalade methodology here—however in the event you’re in a rush, we’ve discovered that a good-quality storebought version is an acceptable substitute. Every slice of this dense and tender loaf sports activities a marbled swirl of wealthy bittersweet chocolate and sunny and fragrant citrus.
Featured in “Make That Peak-Season Winter Citrus Last All Year Long.”
Orange Chocolate Pound Cake
A young, marbled loaf with a steadiness of darkish cocoa and candied citrus.
Yield: makes 1 loav
Time:
2 hours, 25 minutes
Elements
- Nonstick baking spray
- 3½ oz. darkish chocolate, finely chopped (½ cup)
- 2 tbsp. cocoa powder
- 2½ cups all-purpose flour
- 1¼ tsp. baking powder
- ½ tsp. kosher salt
- 1¼ cups unsalted butter, softened
- 1¾ cups sugar
- 5 massive eggs, at room temperature
- 2 tsp. vanilla extract
- ⅓ cups orange marmalade, finely chopped
- 2 tsp. finely grated orange zest
Directions
- Preheat the oven (with certainly one of its racks positioned within the backside third) to 350°F. Grease a 9- by 5- by 3-inch loaf pan; line the pan with parchment paper and put aside.
- In a small metallic bowl set over a pot of simmering water, add the chocolate and soften, stirring often till easy, 2–3 minutes. Take away from the warmth, then whisk within the cocoa till easy and put aside.
- Right into a medium bowl, sift the flour, baking powder, and salt. Put aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high till pale and fluffy, about 5 minutes. Flip the pace right down to medium and, one after the other, add the eggs, beating nicely and scraping down the perimeters and backside of the bowl with a silicone spatula between every addition. Beat within the vanilla, then flip the pace right down to low, add flour combination, and blend simply till integrated. Flip the pace as much as medium-high and beat till the batter is emulsified and utterly homogenous, about 30 seconds. Switch half of the batter to a medium bowl and stir within the chocolate-cocoa combination till mixed. To the opposite half of the batter, stir within the marmalade and orange zest.
- Utilizing two ¼-cup cookie scoops (or two massive spoons), scoop alternating mounds of every batter into the ready loaf pan. Utilizing an offset spatula or a butter knife, easy the highest floor, then slice a channel about ½-inch deep down the middle of the size of the cake (this may assist to create a fair indent whereas it bakes). Switch to the oven and bake, rotating the pan 180 levels about midway by cooking, till the cake is golden brown and a toothpick inserted within the heart comes out clear, 70–85 minutes. (Tent the cake loosely with foil if it begins to get too darkish earlier than it’s cooked by).
- Take away the cake from the oven and funky within the pan for 20 minutes, then use the sides of the parchment to raise it out of the pan and place on a wire rack to complete cooling to room temperature. Minimize into slices and serve. Fully cooled leftovers could also be wrapped tightly and plastic wrap and saved at room temperature for as much as 1 week.
