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1 Kirls Buttermilk, Olive Oil & Chocolate Chip Tea Cake (Silvia's Cucina)

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Kirls Buttermilk, Olive Oil & Chocolate Chip Tea Cake (Silvia's Cucina)

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Ingredients

8 portion(s)

Kirls Buttermilk, Olive Oil & Chocolate Chip Tea Cake (Silvia's Cucina)

  • 1 orange, zest only, peel with a potato peeler, chop into 2cm lengths
  • 100-150 gm of sugar, to taste
  • 280 grams self-raising flour
  • pinch of salt
  • 200 grams buttermilk
  • 80 grams olive oil
  • 1 tsp vanilla essence/paste/extract
  • 150 grams dark chocolate chips
  • 1 egg
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  • 6
    40min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Preheat oven to 180C and line a cake tin with baking paper
  2. Peel washed orange with potato peeler, chop peel into 2 cms lengths, pop into TM bowl with sugar and pulverise for 10 secs on Spd 9. Scrape bottom of bowl to loosen.
  3. Add the rest of the ingredients EXCEPT the chocolate chips and mix for 10 seconds on Spd 4. Scrape bowl
  4. Add 100gm of choc chips, and mix for 5- 10 seconds on Reverse, Speed 3 until combined
  5. Pour mixture into the tin, then sprinkle the remaining chocolate chips on the top.
  6. Bake for 35-40 mins until golden.
  7. Cool for 5 mins before removing from tin. Serve still warm from the oven in half an hour or let cool completely on a rack.
10

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Tip

With permission of Silvia Colloca. Original recipe //silviascucina.net/2013/01/20/buttermilk-olive-oil-and-chocolate-chips-tea-cake/

Could be made without orange zest.

Can be made with 80 gm of sultanas instead of chocolate chips, but add them all into the mixture so they don't burn on the top of the cake.

Also yummy with white choc chips

Cooks as muffins in 25 mins

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thanks for the recipe. I didn't have choc chips so...

    Submitted by gingerchef_jess on 17. November 2018 - 20:01.

    Thanks for the recipe. I didn't have choc chips so i used sultanas instead and finely chopped an apple to add as well and made them into muffins tmrc_emoticons.)

    Jess

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  • YUM! Lovely and moist, not too sweet. A lovely...

    Submitted by Sharon.thermomix on 1. May 2018 - 08:13.

    YUM! Lovely and moist, not too sweet. A lovely light tea cake with beautiful flavours.
    I took others comments on board and used 130g sugar, some blood orange infused olive oil, 50/50 sultanas with dark choc chips, made in a loaf tin and froze it for a weekend away.
    Disappeared in a flash around the campfire!

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Replaced orange zest with peppermint oil, and it...

    Submitted by JammyJam on 22. October 2017 - 15:09.

    Replaced orange zest with peppermint oil, and it was a hit. I will need to make again to rate, as I skipped step 1 and In step 2 I mixed at Spd 9, so it’s was a bit bready. Oops

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  • Absolutely beautiful moist cake - lasts for days -...

    Submitted by jfrost on 17. January 2017 - 10:00.

    Absolutely beautiful moist cake - lasts for days - if you are lucky. Looks great as well & rave reviews from the office. Well done with this conversion!

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  • Delicious - great way to use up buttermilk. I used...

    Submitted by jfrost on 13. December 2016 - 18:10.

    Delicious - great way to use up buttermilk. I used sultanas & choc chips

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  • Worked well I used lemon zest

    Submitted by Crystalzoe on 9. January 2015 - 08:11.

    Worked well I used lemon zest instead 

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  • Made this today for the kids'

    Submitted by daisyrooandtwo on 5. August 2014 - 19:59.

    Made this today for the kids' afternoon tea! Incredibly successful - wolfed down warm right after tipping out of the tin!!!

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  • Great recipe enjoyed by all.

    Submitted by Clare on 10. July 2014 - 13:15.

    Great recipe enjoyed by all.  Think Jaffa Cake.  Easy and yummy.  I made this with Chia Gel (about 40 grams I think) instead of the egg.  Thanks for sharing.  Here is a pic of my ring cake version.

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  • Made this using Blood orange

    Submitted by croc1au on 23. September 2013 - 14:38.

    Made this using Blood orange infused Olive oil and Sultanas instead of Choc - delicious.

     

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  • I made these yesterday. 

    Submitted by luel on 6. July 2013 - 15:18.

    I made these yesterday.  Instead of choc chips I grated up some dark chocolate and mixed that through at the end.  I also baked them as mini muffins.  Moist, soft and speckled with choccy yummness Big Smile

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  • I've made this recipe 4 ways

    Submitted by Kirrilly on 4. July 2013 - 10:05.

    I've made this recipe 4 ways now! Loving it!!

    Find me at Kirls Thermo Updates (Facebook & Instagram)

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