Ok…so I made this as a blood orange loaf but after discussion it was decided that it could be made from any fruit that you can manage to squeeze juice from. But for this exercise we’ll say orange juice. Saves me typing! It’s made in 3 parts….the loaf…the syrup and the glaze…then I put candied oranges on top but they aren’t necessary really, but rather yummy!
1 1/4 c plain flour
1/4 c corn flour
1 t baking powder
1/4 t baking soda
1/2 t salt
1 c sugar
4 medium eggs
1 orange….zested and juiced
1/2 c melted butter
1/2 c sunflower oil
1/4 c plain greek yogurt
1 T vanilla flavouring
Preheat the oven to 180c. Grab a loaf tin and line with baking paper or grease and flour.
Grab a decent size bowl, pop the first 5 dry ingredients in to the bowl…stop….not the sugar…I repeat NOT the sugar! Get a whisk and give it a quick whisk to mix and aerate the dry stuff.
Now grab a smaller bowl, get the sugar and crack those eggs in throw in the zest and juice, give it a good mix up, make sure it’s all evenly blended together.
Grab a measuring cup and melt 1/2 c butter into it….top up to 1 c with sunflower oil and stir them together.
Now the fun part….pour the eggy, sugary mix into the big bowl of dry stuff…don’t thrash it….just mix it until blended. Now pour in the cup measure full of buttery goodness and again….don’t thrash it…just mix until blended. Pop in the yogurt and vanilla and mix til they are blended in and you’ll have a lovely tasty mix.
Pour this orangey goodness into the prepared loaf pan and pop in the oven for about 40 minutes or until a toothpick comes out clean.
Let cool in the pan for about 15 minutes then pop it onto a rack until cool….keep your mitts off as it’s not ready yet.
3 tsbp caster sugar
3 tbsp fresh squeezed orange juice
Get a small saucepan and put the sugar and juice in and over a medium heat….patience is a virtue here…heat until the sugar has dissolved and you have a lovely orangey syrup.
When the cake is cool…poke holes all over the top of it and slowly, gently, evenly pour the syrup….you need to do this slowly so the cake sucks up all that syrupy goodness!
While the cake is in absorbing mode prepare the glaze…
1 c superfine icing sugar….if you can’t get superfine then you need to sift it as lumps in icing sugar are a bitch to get out after you’ve added any liquid. Trust me on this one!
3 T orange juice
This part is really tough….mix them together to make a lovely thick glaze….now if your glaze is too thin…add more icing sugar….if it’s too thick add more juice…simples!
Now lovingly, pour the glaze over the loaf…the bakers trick here to make it look pretty is make your glaze to a consistency where you can pour it but it doesn’t go sprinting down the sides of the loaf all over the place. Also put the cake on a cooling rack and the rack on top of a cookie sheet then it will catch the excess that drips off…the you can either scrape it off and pour it back over….or eat it. I did the latter!
Now if ya wanna get fancy….slice an orange very thinly and place to one side. Get a frying pan and put in 1/2 c caster sugar and 1/2 c water and heat like the syrup…this time put the slices in and reduce the heat until its low and let the oranges simmer for about 20 minutes or so…make sure you turn them so they get that sugary goodness on both sides….
When done go all artistic and pop them on the top of the loaf and voila! It is a moist and flavour filled loaf and it definitely won’t stick around for long!