Surprise your family or friends by baking this orange loaf cake (or bread as it was originally called)! A perfect treat for a coffee/tea break and absolutely delicious when butter with jam or honey are spread over.
So last week I came across a recipe for Orange Bread (from a book – Bread, Cakes & Biscuits by Mary Norwak). I have found this pretty old cook book in the library. And guess what! There are no pictures at all! Not even one! Normally I wouldn’t be interested in a cook book without pictures because I really prefer seeing the dish first but I was somehow intrigued by this book with 500 bread/cake/biscuits recipes and I just couldn’t help myself but taking it home to have a closer look at it.
Well, so I baked the orange loaf. It turned out well but it was way too sweet to my liking (even after reducing the original amount of sugar stated in the recipe) so I made it again a few days ago. I’ve added more flour, omitted milk and salt completely and again changed the amount of sugar.
I was pleasantly surprised by its taste. Some people might find it not sweet enough but I personally prefer adding some extra sweetness in a form of jam or honey (spread over it) rather than eating something that is overloaded with sugar.
Watch the video for this recipe:
For a stronger orangey flavor, right after taking the loaf out from the oven pour over freshly squeezed orange juice.
Slightly adapted from a book: Bread, Cakes & Biscuits by Mary Norwak
Yields 1 Loaf
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 2 Large Oranges
- 300g (10.6oz) Plain Flour
- 150g (5.3oz) Caster Sugar
- 80g (2.8oz) Butter
- Orange zest (optional)
- 2 Small-Medium Eggs
- 3 Teaspoons Baking Powder
- In a large bowl whisk the eggs with sugar until smooth and pale.
- Add orange zest (from 1/2 orange), freshly squeezed juice from 2 oranges and softened butter. Mix.
- Sift in the flour and baking powder (mix these two ingredients beforehand) and mix using electric mixer.
- Pour the batter into a loaf tin lined with baking paper (watch our video how to line cake tins .
- Bake in a preheated oven (190⁰C for 1 hour or until an inserted skewer comes out clean).
- When ready, take out from the oven and let it cool down a bit before transferring onto a wired rack to cool completely.
- Serve with butter, jam or honey and your favorite cup of tea/coffee.
- As mentioned above, for an extra orangey flavor pour freshly squeezed orange juice right after it has been taken out the oven.
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