Buttermilk, Olive Oil and Chocolate Chips Tea Cake

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Ah, the joys of lazy Sunday mornings! Sleeping in, waking up rested and in a pure state of relax, indulging in a long, blissful shower, perhaps even a facial mask and a hair treatment. All followed by a generous slice of moist cake to joyfully dunk into a creamy cappuccino. Naturally, as the mother of two young boys, I can only dream of sleeping in and frolicking under the shower for more than 2 minutes. I can forget about hair and facial treatments, but one thing I am yet to surrender: the cake to dunk in my Sunday morning coffee. This batter is mixed in under 3 minutes, just perfect for the busy family life, and produces a soft, moist cake that can become the conduit for bolder flavor such as lemon and almonds, mandarin and ginger, or my children favorite, orange and chocolate chips. Happy Sunday!

Buona Domenica!

INGREDIENTS (serves 8)

280 gr (2-1/2 cups) of self-raising flour, sifted

150 gr (3/4 cup) of caster sugar

finely grated rind of one orange

150 gr (3/4 cup) of dark chocolate chips

pinch of salt

200 ml (3/4 cups) of buttermilk

80 ml (1/3 cup) of olive oil

1 egg, beaten with a fork

1 teaspoon of vanilla paste or extract or the seeds from 1/2 vanilla pod

HOW TO

1. Preheat your over to 180 C (395 F).

2. Line a cake tin with baking paper.

3. Put flour, sugar, salt , 2/3 of the chocolate chips and the orange zest in a large mixing bowl.

4. Pour the buttermilk and the oil into a jug. Add the egg and vanilla and mix with a whisk for a few seconds.

5. Pour the wet ingredients into the large mixing bowl, mix with a wooden spoon just so the batter come together, but don’ try to make it smooth. If the batter feel a little dry, add a couple of extra tablespoons of buttermilk. If too wet, add 1-2 tablespoons of flour. As all flours vary slightly, it is always a good idea to adapt quantities according to the ingredients you are working with.

Lumpy, sticky batter=soft moist cake!

6. Pour the cake mix into the prepared tin, scatter the remaining chocolate chips on top and bake for 35-40 minutes or until the top is slightly golden and, if pierced with a wooden skewer, it comes out clean.

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Cool at room temperature, cut into large slices and enjoy with a tall glass of cold milk

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10 thoughts on “Buttermilk, Olive Oil and Chocolate Chips Tea Cake

  1. Your words bring back a million memories of Italy. The heat of an August summer in Venice listening to the superb evening bands in the piazza; watching Verdi’s magnificent ‘Nabucco’ in the Arena di Verona; the splendor of Tuscany; Sorrento and a leisurely sail down to Amalfi. It’s such a beautiful country. You must miss it so. This recipe looks scrummy.

  2. I made this delicious cake on the weekend and it was lovely! So moist and full of flavour. Yum!! I will be making it often. Thank you for posting your delicious recipes, they always work and taste fantastic.

  3. Hi, I read about your blog on Delicious Magazine and I just had a quick look at it now. I saw this cake and though “yummy!!” so it is in the oven baking as I type, it smells heavenly and my two little boys have helped me bake it and are hovering around the oven waiting for it to be cooked!! Looking forward to having a proper read of this lovely blog.

    • Dear Susan,
      I am so happy my recipe inspired you to get in the kitchen with your boys. I have two little boys as well (6 and 2) and they love “helping” in the kitchen, especially when there is chocolate involved!

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