Orange And Almond Loaf Cake

• Vegetarian

• Produce

  • 1 Orange, zest and juice of large

• Refrigerated

  • 3 Eggs, large free range

• Baking & Spices

  • 2 tsp Baking powder
  • 175 g Caster sugar, unrefined
  • 175 g Plain flour
  • 1 pinch Sea salt

• Oils & Vinegars

  • 200 ml Olive oil

• Nuts & Seeds

  • 100 g Almonds, ground

• Tools & Equipment

  • 1 a 1kg loaf tin Oiled and the base lined with baking parchment

Found on womanandhome.com

Description

Directions

• Sift the flour and baking powder into a bowl with the salt. Add the almonds and sugar. In a separate bowl, whisk together the eggs, olive oil and orange zest and juice. Then whisk the 2 sets of ingredients together.
• Heat the oven to 170C, gas 3. Pour the batter into the loaf tin and bake the cake for about 50 minutes or until a skewer comes out clean. Cool in the tin for 15 minutes then turnout onto a wire rack. Dust with icing sugar to serve. The cake will keep in an airtight container for 3 days.
• For the oranges in syrup, take the peel off 4 oranges with a serrated knife then slice. Gently melt 150g caster sugar in a saucepan then bubble until golden. Add 75ml orange juice – stand back, as it will splutter! Stir gently until smooth then pour over the orange slices and chill in the fridge.

Nutrition