Orange Loaf

This delicious citrus-scented cake is a new favourite of mine. I have made it three times in less than a month and it has been a big hit.

It's simple to look at but packed with orange flavour; there's zest, there's juice and there's marmalade.

Now there is always marmalade at my house but if you don't have any it's totally optional  I've made this loaf with two tablespoons, with one tablespoon and with no marmalade at all and each time it's turned out great.

The glaze icing isn't essential either but it does look pretty. I think an icing with blood orange juice would be quite nice too.

Citrus season is on its way out and I suppose this recipe does come a bit late, but oranges are still around so there's time to make this cake yet.

Orange Loaf
½ cup caster sugar
zest of 2 large oranges
1 tablespoon flour

½ cup brown sugar
4 oz butter, softened

2 eggs

1½ cups flour

1½ teaspoons baking powder

1-2 tablespoons marmalade (optional)  

¼ orange juice
⅓ milk

Orange glaze icing (optional)
½ cup icing sugar, sifted
1 tablespoon orange juice
½ teaspoon water

1. Preheat the oven to 350⁰F (180⁰C).
2. Sift together the flour and baking powder, and set aside.
3. Using a vegetable peeler, remove the orange zest, making sure not to get any of the white pith.
4. Place the zest, 2 tablespoons caster sugar and 1 tablespoon flour in a grinder...

...and grind until you have a grainy paste.
5. Add the remaining caster sugar, brown sugar and orange peel paste to a large mixing bowl. 

6. Add the butter and beat for a few minutes until the mixture is light and creamy.
7. Then add the eggs one at a time, beating well after adding each one.
8. With the mixer on low, or using a large metal spoon or rubber spatula, mix in 2 heaped tablespoons flour and the marmalade (if you are using it). Then add the orange juice, then half the remaining flour mixture, then the milk and then finally the remaining flour.
9. Grease and flour a 8x4 inch loaf pan and line with wax paper. Spoon the cake batter into the prepared pan and place in the oven.
10. Bake for 45-50 minutes or until a toothpick inserted in the centre of the loaf comes out clean.
11. Remove from the oven and, after 10 minutes, turn the loaf out onto a wire rack to cool completely.
For the glaze icing:
12. Mix together the icing sugar, orange juice and water. When the loaf has cooled, drizzle the icing over the top.