Next week I will be firing up my trusty Ilve oven and baking batch after beautiful batch of cakes, slices and biscuits for a school fair. So over the next couple of days I am going to be testing out new cake recipes and using family members and friends as trusted taste testers. I don’t expect anyone to refuse!

Today I made this Ever So Moist Chocolate Orange Loaf. It is from a Nigella Lawson cookbook aptly titled, “Kitchen”. Actually I made two of these incredibly moist and flavoursome loaves. I asked a very honest friend to take a loaf home, share it with her boys and then to report back with their individual opinions. I expect this cake to taste even better the next day because of the freshly grated orange rind incorporated into the batter. 

My children snaffled up their generously cut pieces and I had to swat their hands away from sneaking more onto their plates. At least they were happy to hear that tomorrow’s school lunch boxes will include another deeply scented slice. 

For those who shy away from making icing or simply can’t be bothered (I understand this feeling by the end of a busy day), this cake does not require any icing. Not even a sprinkle of icing sugar. Zero. It is a completely satisfying edible delight in a single loaf. 

Ever So Moist Chocolate Orange Loaf this will one one cake that can be cut into 10 – 12 slices. Double or even triple the quantities if you intend to make a larger batch. 

Ingredients
150 grams unsalted butter at room temperature
2 x 15 ml tablespoons golden syrup (brush the spoon with a little olive oil to allow the syrup to slip off effortlessly)
175 grams dark brown sugar
150 grams plain flour
1/2 teaspoon bicarbonate of soda
25 grams cocoa powder
2 large eggs
zest of 2 oranges
juice of 1 orange (about 125ml)

Preheat the oven to 170 degrees on a conventional setting. 

Grease and line a 900 gram loaf tin with baking paper or use pre-cut paper loaf lines. I buy the Tala brand in packets of 40 from Plenty kitchenware store in Balmain, NSW. 

Using an electric mixer, cream together the butter, syrup and sugar until the mixture is the colour of a light latte and smooth.

Add the remaining dry ingredients and the eggs and beat until combined. Use a slow speed at first to avoid the cocoa flying up and covering everything in chocolate dust. 

Add the orange zest and juice and beat again until completely combined, thick and smooth. 

Scrape into your prepared tin, pop into the oven and bake for 45 minutes. The cake is ready when it comes away from the sides of the tin. It will not rise very much because it is a heavy, dense batter to start with. Do not overcook it otherwise you will end up with a bitter block rather than a sweetly scented loaf. 


I also made this Beef and Vegetable Pie which is an excellent antidote to tired children and weary parents on a chilly night. It can be made a day ahead and then heated in a moderate oven for 20 minutes before serving. 

I followed my recipe for Saucy Beef Pie, published on April 3rd this year, but also added a diced parsnip, a couple of carrots and potatoes and 2 tablespoons of finely chopped sage.