This citrus loaf is packed with the heavenly flavour of oranges and has the lightest texture. It is a soft dream of a cake to eat and a breeze to make. The recipe couldn’t be easier since all ingredients are measured and mixed in one bowl.
If you can, use a double thick yogurt, but a low-fat version will also work.
A word on the orange peel mix. You can easily use mixed peel. In fact the original recipe uses mixed peel. If you have a some time and some oranges lying around, I would advise that you make this cooked orange mix. It can be used as a jam, added to tarts and cakes or eaten with some yogurt. It is made exactly like a jam by cooking chopped fruit and sugar together. The bits of skin are used as well and provide a wonderful texture to the cake.
This mixture also keeps well in the fridge for a few weeks.
If using this cooked mixture, omit the rind in the recipe as this mixture is already quite concentrated. If using mixed peel, then do add the rind of oranges or lemons.
Orange Jam
This mixture can easily replaced using mixed peel.
- 2 oranges
- 1 c granulated sugar
- Using a processor, roughly cut oranges in quarters and blitz till there are chunky small bits of orange with skin. Alternatively, use a sharp knife and cut oranges into very small pieces. Keep skin but remove pips.
- Place chopped oranges in a medium sized heavy-based saucepan and add sugar.
- Bring oranges to the boil and let mixture bubble for about 20 minutes, while frequently stirring. Depending on the thickness of the skin, the oranges should soften within 20 minutes. If the skin is still rigid, cook for another 10 minutes.
- When mixture has softened considerably, remove off the heat. If the mixture is jam-like but chunky, cool and store in a jar. If the skins are still somewhat hard, use an immersion blender or food processor to very quickly blitz. Do not turn jam into a liquid blend. Let the mixture have texture with small bits of orange showing.
Ingredients for Loaf
- 125 g butter at room temperature
- 2 teaspoons grated lemon/orange rind (if using mixed peel)
- 3/4 c caster sugar
- 2 eggs
- 1 1/2 c self raising flour
- 3/4 c plain yogurt
- 1/2 c mixed peel or cooked orange jam (see above)
Method to make loaf
- Preheat oven to 180 degrees celsius.
- Grease and line the base of a 14cm x 21cm or a 12cm x 24 cm loaf pan.
- Measure all ingredients into a mixing bowl except the mixed peel/orange jam and beat with an electric beater till smooth, pale and fluffy.
- Add mixed peel and mix to evenly distribute within cake mixture.
- Turn cake batter into baking tin and bake for 45 – 55 minutes till cake is well risen, deep golden in colour and coming away from the sides of the pan.
- Leave to cool in the pan for 10 minutes before turning over to cool completely on a wire rack.
