The first thing we learned in pastry school is that new recipes are mixes and matches of old recipes—and with this cake, that’s exactly the case. The base is a reworked version of my favourite Lemon Cake, and the glaze comes from my 5-Minute Chocolate Cake recipe. Yet mixed together, they create something entirely new.

I often think of this as a wintry cake—when citrus is at its best, and yet you crave the comfort of chocolate.

My husband loves the combination of chocolate and orange, so this cake always makes me think of him. That said, the chocolate glaze is entirely optional. If chocolate orange isn’t your favourite, feel free to leave the glaze off. In the image, I used chocolate-covered orange bits that I bought in the shop. These are absolutely optional and only if you can find them.

INGREDIENTS:

For Cake:

• 300 grams granulated sugar
• 2 tablespoons grated orange zest
• 280 g (2 ¼ cup) plain flour
• 3 teaspoons baking powder
• 1 teaspoon diamond kosher salt (½ teaspoon table salt)
• 235 g (1 cup) soya yogurt
• 120 g (1/2 cup) olive oil (or vegetable oil)
• 60 ml (¼ cup) fresh orange juice 
• 3 eggs
• 1 teaspoon vanilla extract

For Glaze:

• 110g (3/4 cups) bittersweet chocolate, broken up into small pieces
• 30ml (2 tablespoons) vegetable oil
• 90ml (1/4 cup) honey

METHOD:

For Cake:

1. Preheat the oven. Set to 180°C (350°F). Line a 2 lb (large) loaf tin with baking paper.
2. Flavour the sugar. In a large bowl, rub the orange zest into the sugar until the sugar feels like damp sand.
3. Add dry ingredients. Add the flour, baking powder, and salt to the bowl and whisk until well combined.
4. Add wet ingredients. Make a well in the centre, then add the yogurt, oil, orange juice, eggs, and vanilla extract. Whisk until blended and smooth.
5. Bake. Pour the batter into the prepared loaf tin and smooth the top. Bake for 50–70 minutes, until the top is golden brown and a skewer inserted into the centre comes out clean.
6. Cool. Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack and let cool completely.

For the Glaze:

1. Melt ingredients. In a small saucepan over low heat, combine the chocolate, oil, and honey, stirring continually until melted and glossy.
2. Glaze the cake. Immediately pour the glaze over the cooled cake and use the back of a spoon to distribute evenly.
3. Decorate (optional). Decorate as you like—sprinkles or chocolate orange bits work well, but be sure to decorate immediately, as the glaze sets quickly.

MAKE AHEAD:

Cake can be made up to 3 days ahead. Store in an airtight container at room temperature.