Buttermilk, Olive Oil and Chocolate Chips Tea Cake

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Buttermilk, Olive Oil and Chocolate Chips Tea Cake


(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


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.

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


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