There are few things I love more than a good banana bread. Actually, there are many, but let’s just say banana bread fits somewhere at the top of the list.
Today, banana bread was on my mind so I headed for the kitchen.
No bananas in sight.
As I was about to give up and leave, there sat 5 beautiful oranges, just hanging out. And I thought, okay oranges, let’s turn you into a cake!
I love a good taste, but I also love a good crunch. So I decided to throw in a bunch of almonds (a whole lot of them, actually).
Here’s to give you an idea of how much almond was involved. I’ve never used so much in my life before.
And then some chocolate chips.
My excuse? I got one. They were, too, just hanging around. And you know how I feel about moping.
So here’s the ingredients list, and keep reading for a step-by-step guide:
- 1/2 cup melted butter (1 stick)
- 2 tbsp grated orange zest
- 1/2 cup white sugar (I used a little less)
- 2 eggs
- 1 tbsp orange juice
- 1 tbsp milk
- 1/4 tsp vanilla extract
- 2 cups almonds
- 1/2 to 1 tsp salt (make sure to put in less salt if you do the same with the sugar)
- 1/2 tsp baking powder
- 1/2 cup flour
- 1/2 cup dark chocolate chips
- 1 or 2 tbsp orange juice
- 2 tsp orange zest
- Powdered sugar to thicken
To start, melt butter in a microwave and dump into a bowl. Add in the orange zest, and mix well using a whisk.
Next, add in the white sugar and mix.
Add in 2 fresh eggs and whisk thoroughly.
Next, incorporate the orange juice and vanilla extract.
And finally, the last wet ingredient: milk. Mix everything together and set aside.
Now, onto the dry ingredients. Grind (pulse) the almonds in a blender or food processor until they are chopped up small but still chunky.
Make sure not to grind the almonds too fine or you won’t end up getting much “bite” from them.
Next, add in the rest of the dry ingredients: flour, baking powder, and salt. Blend altogether. Again, not too much so you maintain the almond chunks.
Pour the dry ingredients into the wet and start mixing. Don’t worry about overmixing, but don’t do it either.
Last step: chocolate chips! I used semi-sweet chocolate chips here but dark chocolate would work nicely too.
Lightly butter a square or rectangular pan.
Pour in all of the batter and give it a good tap to let the air bubbles settle evenly (use the floor if you’re afraid to break your kitchen counter; but most importantly do not break your pan). Stick the pan in a pre-heated 350F or 176C oven for about 20 minutes.
While the cake is baking, mix some powdered sugar, orange zest, and orange juice to make a glaze topping for the cake. The consistency should be sticky and paste-like.
After 20 minutes, take the cake out the oven. To check if it’s done, insert a toothpick into the middle of the cake. If it comes out clean, you’re done!
The cake is wonderful as is, but pour over that glaze, and it just adds a whole new orangey delight!
This came out beautifully! It wasn’t too sweet, but with the glaze–it was perfect. It’s only been a few hours but there’s only half of the cake left. And I haven’t even gotten to the neighbors yet! The only thing that could’ve elevated this cake? More chocolate chips! Anyway, the beauty of this recipe is you can work with almost any ingredient you have in your kitchen–zucchinis, carrots, you name it. Experiment and have fun with it!