Prep Time : 15 Minutes | Cook Time : 60 Minutes | Total Time : 1 1/2 hours | Difficulty : Easy
Good morning my lovelies! It’s still totally the morning… There were some technical difficulties getting the post up on time today. And by technical difficulties I mean I was still sleeping… Today’s moist spiced loaf was even liked by the Head of Tasting – well documented hater of all things orange flavoured! That’s a definite win in my book. The best version of this loaf is made with generous amounts of Cointreau, but is also excellent made with orange juice. Let’s be honest, we all have half a bottle of Cointreau gathering dust in the back of the cupboard that we bought during that cocktail phase and never used. Re-cycling is good for the planet too so its win-win..
Preheat the oven to 180C (35oF). Line a 9 by 4 inch loaf pan with baking paper, making sure to leave an overhang to lift the loaf out with later. Sift flour, baking powder, almonds and spices together and set aside. Cream the butter, sugar and orange zest until light and fluffy.
Beat in the eggs one at a time until well combined. Fold in half the dry ingredients, followed by the Cointreau, then the remaining dry ingredients.
Scrape all the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes until a skewer inserted into the centre comes out clean and the top springs back when lightly pressed.
While the loaf is baking put all the glaze ingredients into a small saucepan and heat gently until it comes to a simmer. Let it bubble for 30 seconds then remove from the heat. While it’s still hot it will be a syrup and as it cools it will become a glaze. When the loaf comes out of the oven, spoon over about a third of the glaze while it’s still syrup-y.
Let it soak in for about 15 minutes and then hit it with another third. Let the loaf cool pretty much completely and then spoon over last of the glaze so it gets a nice coating. Decorate the top with a bit more grated orange zest.
Serve generous slices with cups of tea and chit chat.
Double-Glazed Spiced Orange + Almond Loaf
Prep Time : 15 mins | Cook Time : 60 mins | Total Time : 1 1/2 hours | Difficulty : Easy | Makes : 1 x 9 by 4 inch loaf
Tender moist cake, warm with orange and spices and drenched in a fresh orange glaze .
Ingredients:
For the cake:
- 1 + 3/4 cups (250 grams) all purpose flour
- 2 + 1/2 teaspoons baking powder
- 1 cup (100 grams) ground almonds
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 sticks (225 grams) butter
- 1/4 teaspoon salt (if using unsalted butter 1/2 teaspoon)
- 3/4 cup (175 grams) caster sugar
- 1 tablespoon finely grated orange zest (of one orange)
- 3 large eggs
- 6 tablespoons Cointreau or orange juice
For the glaze:
- 1 cup (200 grams) icing sugar
- 2 tablespoons Cointreau
- Juice of one orange
- Juice of half a lemon
- pinch salt
- extra zest to decorate
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Stand or hand-held electric mixer
- 9 by 4 inch loaf pan lined with baking paper
- Small saucepan
Directions:
Preheat the oven to 180C (35oF). Line a 9 by 4 inch loaf pan with baking paper, making sure to leave an overhang to lift the loaf out with later. Sift flour, baking powder, almonds and spices together and set aside. Cream the butter, sugar and orange zest until light and fluffy.
Beat in the eggs one at a time until well combined. Fold in half the dry ingredients, followed by the Cointreau, then the remaining dry ingredients.
Scrape all the batter into the prepared pan and smooth the top. Bake for 60-70 minutes until a skewer inserted into the centre comes out clean and the top springs back when lightly pressed.
While the loaf is baking put all the glaze ingredients into a small saucepan and heat gently until it comes to a simmer. Let it bubble for 30 seconds then remove from the heat. While it’s still hot it will be a syrup and as it cools it will become a glaze. When the loaf comes out of the oven, spoon over about a third of the glaze while it’s still syrup-y.
Let it soak in for about 15 minutes and then hit it with another third. Let the loaf cool pretty much completely and then spoon over last of the glaze so it gets a nice coating. Decorate the top with a bit more grated orange zest.
– This loaf will keep well in an airtight container at room temperature for 3 to 4 days –
Adapted from How to be a Domestic Goddess.
© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
