This loaf was created in the spur of the moment. I was like “hey mum, I’m on holidays and you’re busy working. I have plenty of spare time and you’re almost out of date loaf … should I make something else?”.
Did I even need to ask? It’s Mamma T; either I make something from scratch or she eats gluten free marshmallows by the bag full!
Her only request; be sure to use up something from the contents of the fruit bowl. It was all starting to look a bit sad and sorry (probably because of last week’s date loaf … and the priority it took over all other snack options).
It had either 3 old oranges or an overripe banana to play with. As there were more oranges than bananas (and because I already have plenty banana creations in my repertoire), I went with the Oompa Loompa citrus numbers.
I started by creating what I would consider a relatively plain orange butter cake batter. I then remembered that we had a small amount of cacao left in a bag in the pantry. I’ve already opened the new tin of cacao because my measuring spoons wouldn’t adequately scoop up the remaining powder (at least not without my hands and forearm turning brown from the inside of the packet). I was going to use the remains in a Christmas bliss ball recipe, but then I had an idea …
Split batter in two, add leftover cacao to one half, scoop alternating blobs into a loaf tin and use a skewer to swirl them together to create a marble effect.
And that dear friends is how this Jaffa Swirl Loaf was born …
Jaffa Swirl Loaf
- 125g melted (on the stovetop) organic butter (or substitute for melted coconut oil or cacao butter for dairy-free)
- 3 eggs (NOT CAGED … use organic and/or at very least free range so you know the hens had a happy, outdoor life)
- Juice and pulp (whatever comes out in the juicing process … no need to scrape out the orange peels) of 3 oranges (or whatever yields just under 1 cup of freshly squeezed juice)*
- 6 Medjool Dates, pitted
- 1 1/2 cups almond meal
- 1/2 teaspoon pink salt
- 1/2 teaspoon vanilla bean powder
- 3/4 teaspoon aluminium-free bicarb soda
- 1/4-1/3 cup raw cacao powder
Method
Preheat oven to 170 degrees C and line a small loaf tin with toxin-free baking paper (I love the “if you care” brand).
Melt butter (or coconut oil or cacao butter) on the stovetop (gently – just use a low heat) and allow to cool slightly. Add to a high-speed food processor or blender (I used my Vitamix) along with eggs, dates, orange juice and pulp. Blend on highest speed until smooth and thickened (about 1 minute).
Add mixture to a mixing bowl and gently fold through remaining ingredients, stirring well to eliminate any almond meal “pockets”.
Divide mixture into two equal portions and add raw cacao to one of these halves. Stir well with a wooden spoon to combine. Plop dollops of each mix into the loaf tin until both mixtures are used up. Then use a metal skewer to make swirly patterns; intertwining the chocolate and plain orange mixtures to create a marble effect.
Bang tin on bench to burst any air pockets before baking for 30-35 minutes. Remove from the oven and cool slightly before slicing.
Store in an airtight container in the fridge for 4-7 days.
Notes
*Don’t have oranges? Don’t sweat it! Add an extra egg, raw honey to taste, and 3 drops of food grade orange essential oil.
You could always keep the batter plain (no cacao) and then ‘ice’ with your favourite nut or seed butter. Macadamia or cashew butters are particularly divine.