This tangy orange and almond loaf cake is the perfect afternoon treat to share with friends or for a quick snack when the kids get home from school. The loaf is made with a soft, orange-infused sponge and a crisp flaked almond topping, great for sharing. Drizzle the top of your cake with maple syrup for a glossy finish and the maple syrup will also keep the sponge nice and moist – bonus. You can store this loaf cake in an airtight container and it will keep for up to 3 days, but we bet it won’t last that long anyway!
- 200g plain flour
- 200g butter
- 200g caster sugar
- 1-2tsp baking powder
- 4 med eggs
- 2tsp orange essence
- Zest of 1 large orange or peel mix
- For decoration:
- Flaked almonds
- Maple syrup (optional)
Preheat oven 180C/350F/Gas Mark 4 and line a loaf tin with greaseproof paper.
In a large mixing bowl mix all of the ingredients together with an electric hand whisk until combined.
Pour the mixture into the loaf tin and sprinkle the top with flaked almonds.
Bake in the oven for 30 mins, once it begins to brown, cover in greaseproof paper so it continues to bake but doesn’t continue to brown. Bake for a further 10-15 mins until springy to touch. Push a skewer through the center of the loaf to double check it’s cooked the whole way through. If it comes out clean, it’s done.
Take out of the oven and leave to cool on a wire rack. Whilst it’s warm, drizzle with maple syrup to soak the top of the sponge a little. This will also give it a nice shine.
Cut into thick slices and serve with a warm cuppa or ice cream for dessert.
You could try this recipe with lemon instead!