Orange Almond & Chocolate Chunk Butter Cake
A soft and buttery tea cake infused with fresh orange zest, roasted almonds, and rich chocolate chunks. Perfectly balanced with citrusy freshness and nutty depth, this bakery-style cake delivers comfort and indulgence in every slice.
Quick Recipe Info
Prep Time: 20 Minutes
Bake Time: 35 Minutes
Total Time: 55 Minutes
Difficulty: Easy
Serves: 6–8 Portions
Equipments Required
Mixing Bowl
Electric Whisk / Hand Mixer
Spatula
6-inch Cake Pan
Sieve
Measuring Scale / Cups
Oven
Cooling Rack
Ingredients
- 65g Salted Butter (soft)
- 20g Oil
- 60g Caster Sugar
- 80g Sweetened Condensed Milk
- 1 tsp Vanilla Essence
- Zest of 1 Orange
- 100g Yogurt
- 40g Milk
- 135g All Purpose Flour
- 2g Baking Soda
- 3g Baking Powder
- 50g Almonds (roasted & chopped)
- 80g Dark Chocolate Chunks / Chips
METHOD
- Grease and line a 6-inch cake pan. Preheat the oven to 175°C.
- In a bowl, whisk butter, oil, sugar, condensed milk, vanilla, and orange zest until slightly pale.
- Add yogurt and milk, then whisk again until combined.
- Sift in flour, baking powder, and baking soda. Fold gently into the batter.
- Give a final quick mix and fold in roasted almonds and chocolate chunks.
- Pour the batter into the prepared pan and bake at 175°C for 30–35 minutes.
- Rest for 30 minutes under a kitchen towel, demould, and serve.
💡Baker’s Tip
- Do not overmix after adding flour.
- Roast almonds for deeper flavour.
- Use fresh orange zest for better aroma.
- Rest before demoulding for a softer crumb.
📌 Storage Tip
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days for extended freshness.