Orange & Almond Loaf Cake

If you saw my post on Blood Orange Doughnuts then you’ll know how obsessed I am right now with using them to make perfect Calpol-pink icing.  I mean, who knew?  Seriously, my days of using food colouring are over, and now I’m on the hunt for other fruits that’ll work in my icing crayon box.  And if I find any, I’ll let you know 🙂

I’m also a tad obsessed with Loaf Cakes – mostly because they’re so easy to make as long as you’ve got the right tin!  For this one, I played around with my Lemon and Pistachio Drizzle Cake recipe and instead made an Orange and Almond version.

Orange & Almond Loaf Cake

Ingredients

• 100g caster sugar
• 100g butter or marg (you can even use olive oil)
• 100g self raising flour
• 2 eggs
• 50g ground almonds
• tbsp baking powder
• zest of one orange (I used a blood orange for the pink icing, but a normal orange will do if you’re not into that)
• juice of one orange
• powdered sugar

1. Set the oven to 180 and grease a small loaf tin.
2. Cream together the fat and sugar and then lightly beat in the eggs.
3. Next add the flour, baking powder, ground almonds and orange zest and stir until the mixture has combined to make a fluffy batter.  Pour into the tin.
4. Cook for around 40 minutes – or until a skewer inserted into the cake comes out clean.
5. Use the juice and powdered sugar to make the icing; it’s all down to preference, you’ll need around a 3:1 ratio of sugar to juice, but it take take a little trial and error to get the exact texture and pigment/flavour you’re after.