This is the perfect cake to have hanging around on the weekend. Sharp and zesty with little slivers of fruity icing, it’s perfect with coffee in the morning or to have as part of a fancy afternoon tea.
It uses much less butter than in a typical cake recipe which gives it a sturdier texture… and makes you feel less guilty when you go back for a second (or third) slice!
Makes 1 loaf:
2 cups plain four
3/4 cup caster sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup milk
1/4 cup orange juice
1/4 cup melted unsalted butter
Zest of 2 lemons
Zest of 2 oranges
2 beaten eggs
For the glaze:
Juice of half an orange
1 cup sifted icing sugar
- Preheat the oven to 180 degrees Celcius and grease a loaf tin (8×4 inch or 9×5 inch) with butter.
- In a medium bowl, sift in the flour and baking powder and tip in the sugar and salt.
- In a large bowl, combine the milk, orange juice, melted butter, zest and eggs and stir. Add the dry ingredients to the bowl and stir so that all the ingredients are just combined.
- Pour the batter into the tin and bake for 50 minutes until the loaf springs back when poked.
- Carefully loosen the sides and tip out from the dish. Leave to rest on a cooling rack until completely cool.
- Combine 1 tbsp of orange juice with 1 cup icing sugar in a bowl and mix until smooth and runny.
- Load a tablespoon with the icing and slowly drizzle over the top of the cake.
hello sugar 