Chocolate and orange loaf
A low potassium take on a chocolate cake.
Chef
Ingredients
25g cocoa powder
80ml olive oil
½ teaspoon vanilla essence
110g golden caster sugar
Zest of 1 orange
2 small eggs
40g self-raising flour
45g ground almonds
½ teaspoon baking powder
60g thick cut marmalade
To serve as a dessert
50g crème fraîche
Method
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Step 1
Preheat the oven to 180°C / 160°C fan / gas mark 4. Grease and line a loaf tin. Sift the cocoa powder into a mixing bowl and pour in 140ml of boiling water, mixing until the cocoa powder has dissolved.
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Step 2
Mix in the oil and vanilla essence. Add the sugar, orange zest and eggs and, with a hand-held electric whisk, whisk the mixture for 3 minutes until light. Fold in the flour, ground almonds and baking powder until just combined.
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Step 3
Spread the marmalade evenly into the bottom of the loaf tin and then gently spread the batter over the top. Bake for 45-50 minutes until a skewer inserted comes out clean. Leave to cool in the tin for 15 minutes. Turn out and gently remove the lining and scrape any marmalade back onto the top of the cake.
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Step 4
As a dessert, serve warm with a heaped teaspoon of crème fraîche or leave to cool completely and serve as a slice of cake.
Food facts
The sugar, flour and marmalade are the main sources of carbohydrate in this dessert and the value has been provided for those who have been trained in insulin adjustment.
This dessert is low in potassium, therefore suitable on special occasions for those advised to reduce potassium in their diet.
This recipe is high in phosphate, mostly due to the self-raising flour and baking powder as well as the eggs, cocoa powder and almond flour. If you have been prescribed a phosphate binder, then take as directed.
This recipe is low in protein which makes it suitable for those advised to eat less protein.
Sunflower oil could be used in place of the olive oil and if you're happy to omit the marmalade, this would reduce the cost further.
Use gluten-free flour and ¼ teaspoon xanthan gum.
If omitting the marmalade, consider serving with some fresh berries such as blueberries, raspberries or strawberries.
This cake keeps for six days in an airtight tin.