Orange loaf cake with orange glaze
Preppy Kitchen · ♥ 46.8K likes · 2.1M views · 11 min video
Read about loaf, pound and bundt cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
Heat the oven to 350F. Butter an 8 by 4 inch loaf pan, or use baking spray.
Preparing the loaf pan
- 300 g all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
Into a large bowl add the flour, baking powder and salt; sift if wanted and whisk.
- 2 tbsp orange zest
Zest the oranges with a rasp, taking only the outside and not the bitter pith; or pare strips with a knife and chop finely.
Rub the zest into the sugar with clean hands until the sugar changes colour and holds together like wet sand.
Rubbing zest into the sugar
- ¾ cup fresh orange juice
Juice the zested oranges; taste the juice for orange flavour.
Juicing and why the acid matters
- 1 tbsp vanilla extract
- 240 ml veggie oil
- 3 whole eggs
Whisk the orange juice, vanilla, oil and eggs into the sugar until smooth.
Pour the wet mix into the dry and fold gently with a spatula until almost no streaks of flour remain; do not overmix.
Pour into the loaf pan and bake at 350F for about an hour and 10 minutes, until a toothpick in the centre comes out clean; cover loosely with foil if it colours too much after 40 or 50 minutes.
Cool in the pan about 15 minutes, turn out and cool until just a little warm.
- 120 g powdered sugar
- orange juice
- ½ whole orange zest
Whisk the powdered sugar, a few tablespoons of orange juice and the zest of half an orange; give it a minute and add orange juice until it reaches drizzling consistency.