If you’ve used the juice or segments of an organic orange in a recipe, don’t throw away the peel. Nothing goes to waste.
In fact, by using every part of a product, you’ll conclude that organic isn’t necessarily more expensive.
It even gives you a good reason to bake a loaf cake for breakfast — better than shop-bought brioche, don’t you think? You’re completely in charge of the ingredients, and there are no preservatives.
It’s easier to take the orange zest before cutting or peeling it. Take only the peel (not the white pith). With a vegetable peeler, take off the right thickness.
If you buy a peeler, get the simplest one, not the kind that can make zest strips. It’s easier to use, and you’ll cut the long strips you get with well-sharpened scissors.
With a mixer, beat the eggs, the sugar and the soft butter.
Add all at once the flour sifted with the baking powder, the finely chopped orange zest, the hazelnut pieces and the chocolate chips.
Don’t overwork the batter.
Pour it into a silicone mould or a buttered tin and bake for 45 minutes at 180 °C.
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