Zesty Chocolate & Orange Loaf Cake

Preheat the oven to 170°C and grease and line a 900g loaf tin with greaseproof paper. 

Beat together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until combined. Add a couple of tbsp of the weighed flour if the mix looks as if it is beginning to curdle. 

Add the orange zest and orange juice followed by the flour and ground almonds. Beat until you have a smooth, thick batter. Add a splash of milk if it is a little too thick. 

Spoon three-quarters of the mix into the prepared tin. Scatter over the crumbled cookie dough, nestling in so that it is evenly distributed throughout the loaf. Top with the remaining mix and smooth over the surface. 

Bake for around 55 minutes to 1 hour or until a skewer inserted into the centre of the loaf comes out clean – the exact time will depend on the shape of your tip (some loaf tins are long and narrow, others are shorter and thicker). 

Leave to cool in the tin for 20 minutes before turning out onto a wire rack to finish cooling completely. 

Drizzle with melted chocolate and sprinkle with your chosen decorations. Cut into slices and serve.