The Real Orange Loaf Cake

45 mins
Serves 1
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Directions

  1. 1Beat the eggs, orange zest, and sugar together for 5 minutes.
  2. 2Beat the eggs, orange zest, and sugar together for 5 minutes.
  3. 3Beat the eggs, orange zest, and sugar together for 5 minutes.
  4. 4Add the cream, whisking for 2 minutes.
  5. 5Add the cream, whisking for 2 minutes.
  6. 6Add the cream, whisking for 2 minutes.
  7. 7Sift in the flour and baking powder.
  8. 8Sift in the flour and baking powder.
  9. 9Sift in the flour and baking powder.
  10. 10Add the oil and orange extract (if using).
  11. 11Add the oil and orange extract (if using).
  12. 12Add the oil and orange extract (if using).
  13. 13Fold gently until well combined.
  14. 14Fold gently until well combined.
  15. 15Fold gently until well combined.
  16. 16Add the orange juice with bits and give a gentle mix.
  17. 17Add the orange juice with bits and give a gentle mix.
  18. 18Add the orange juice with bits and give a gentle mix.
  19. 19Pour the batter into a lined 2-pound tin.
  20. 20Pour the batter into a lined 2-pound tin.
  21. 21Pour the batter into a lined 2-pound tin.
  22. 22Put a line of softened unsalted butter on top of the batter.
  23. 23Put a line of softened unsalted butter on top of the batter.
  24. 24Put a line of softened unsalted butter on top of the batter.
  25. 25Bake at 180°C (175°C according to description) for about 40 to 50 minutes.
  26. 26Bake at 180°C (175°C according to description) for about 40 to 50 minutes.
  27. 27Bake at 180°C (175°C according to description) for about 40 to 50 minutes.
  28. 28Take the cake out of the oven and let it cool down.
  29. 29Take the cake out of the oven and let it cool down.
  30. 30Take the cake out of the oven and let it cool down.
  31. 31Remove the paper from the cake.
  32. 32Remove the paper from the cake.
  33. 33Remove the paper from the cake.
  34. 34Poke some holes in the cake.
  35. 35Poke some holes in the cake.
  36. 36Poke some holes in the cake.
  37. 37Soak the cake with the soaking syrup (orange juice).
  38. 38Soak the cake with the soaking syrup (orange juice).
  39. 39Soak the cake with the soaking syrup (orange juice).
  40. 40Wrap the cake up and let it chill for about a couple of hours.
  41. 41Wrap the cake up and let it chill for about a couple of hours.
  42. 42Wrap the cake up and let it chill for about a couple of hours.

Ingredients

  • 1 zest of orange
  • 1 zest of orange
  • 1 zest of orange
  • 220 gm granulated sugar
  • 220 gm granulated sugar
  • 220 gm granulated sugar
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 100 ml double cream
  • 100 ml double cream
  • 100 ml double cream
  • 60 ml fresh orange juice with bits
  • 60 ml fresh orange juice with bits
  • 60 ml fresh orange juice with bits
  • 190 gm cake flour or plain flour
  • 190 gm cake flour or plain flour
  • 190 gm cake flour or plain flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup oil
  • 1 tsp orange extract
  • 1 tsp orange extract
  • 1 tsp orange extract
  • 60 ml freshly squeezed orange
  • 60 ml freshly squeezed orange
  • 60 ml freshly squeezed orange
  • Marmalade
  • Marmalade
  • Marmalade
  • chopped nuts
  • chopped nuts
  • chopped nuts

Equipment

cake tinwhisk

Tips

  • To make it a beautifully loafy shop-like cake, put a line of softened unsalted butter on top before baking.
  • For homemade cake flour: for every 100gm of plain flour, add 10gm of cornflour and sift twice.
  • You can make a bigger batch of cake flour and store it in an airtight container for a couple of months.