I'm so excited to share this simple, yet an amazing recipe with you. It's so simple but the taste and the smell of the freshly baked loaf is just out of the world. The smell will still linger in the house after a day or two. It's so fun to be a part of these facebook baking groups, and to participate in the bake along events. If you are a beginner baker like me, you will not feel alone in the baking world out there. There are so many people to give you tips and share their experience in baking the same recipe, even with healthy replacements. Such a group is Fond bites by Subhashini. I'm so grateful and lucky to be a part of this group. This is the third bake along week I'm participating and I always look forward to new recipes every week.
This week it was a simple Lemon loaf recipe by Subhashini. But I had some sweet oranges, also called as Navel Oranges at home. The big orange coloured pretty ones, which almost looks like wax fruit. So I changed the recipe to make an orange loaf. Cutting my story short, lets get to the details of the recipe.
This week it was a simple Lemon loaf recipe by Subhashini. But I had some sweet oranges, also called as Navel Oranges at home. The big orange coloured pretty ones, which almost looks like wax fruit. So I changed the recipe to make an orange loaf. Cutting my story short, lets get to the details of the recipe.
Spongy Orange Loaf Cake
Simply Divine Orange Slice Cake Time to Prepare: 20 mins
Time to Bake: 30 mins
Serves: 3-4 (2 small loaves but you cant stop eating)
Ingredients:
Time to Bake: 30 mins
Serves: 3-4 (2 small loaves but you cant stop eating)
Ingredients:
- Unsalted Butter (softened) – 100 gms
- White Sugar – 3/4 cup
- Brown Sugar - 1/4 cup
- Eggs – 2
- Orange rind – 1 teaspoon
- All-purpose flour – 1 1/2 cups
- Baking powder – 1 1/2 teaspoon
- Salt – 1/4 teaspoon
- Orange juice – 2 1/2 tablespoons
- Milk – 1/2 cup (Used full fat milk)
Method:
1. Preheat the Oven to 160*C. Butter the loaf pan and dust with some flour.
The original recipe calls for one 9 X 5 in loaf pan. But I do not have loaf pans at home, I have these disposable Aluminium package trays which I have been using for baking loaves. It bakes nicely and saves time for me in cleaning and baking two together. Need not buy two pans :)
2. Add the butter to your mixing bowl. Start beating until softened. Add all the sugars (If you do not have brown sugar, use 1 cup white sugar as in original recipe) and the orange rind. Keep beating at low speed until the butter and sugar is creamed together.
3. Add the eggs one by one and keep beating at low speed until everything is combined. Then beat at medium speed for a couple of mins until the mixture is pale and fluffly.
4. Sift your all purpose flour, baking powder and salt in another bowl.
5. Add half of the dry mixture to the wet mix and beat at slow speed to combine. Do not over beat.
6. Add the milk and beat until combined. Do not over beat.
7. Now add the remaining dry mix and the orange juice. Beat until all the flour gets mixed and no over beating. I used a hand whisk at this stage to just combine everything. Use spatula at the end to cut and fold the flour if necessary. The batter consistency should be something like this - Creamy and light.
1. Preheat the Oven to 160*C. Butter the loaf pan and dust with some flour.
The original recipe calls for one 9 X 5 in loaf pan. But I do not have loaf pans at home, I have these disposable Aluminium package trays which I have been using for baking loaves. It bakes nicely and saves time for me in cleaning and baking two together. Need not buy two pans :)
2. Add the butter to your mixing bowl. Start beating until softened. Add all the sugars (If you do not have brown sugar, use 1 cup white sugar as in original recipe) and the orange rind. Keep beating at low speed until the butter and sugar is creamed together.
3. Add the eggs one by one and keep beating at low speed until everything is combined. Then beat at medium speed for a couple of mins until the mixture is pale and fluffly.
4. Sift your all purpose flour, baking powder and salt in another bowl.
5. Add half of the dry mixture to the wet mix and beat at slow speed to combine. Do not over beat.
6. Add the milk and beat until combined. Do not over beat.
7. Now add the remaining dry mix and the orange juice. Beat until all the flour gets mixed and no over beating. I used a hand whisk at this stage to just combine everything. Use spatula at the end to cut and fold the flour if necessary. The batter consistency should be something like this - Creamy and light.
Orange loaf cake batter consistency
8. Pour the batter into the prepared loaf pans upto 3/4th full. Tap on a flat surface a couple of times, so that the air bubbles are removed. Bake in a preheated oven for 30-40 mins, or until a toothpick inserted at the center comes out clean. Depends on your oven calibration. Check at 30 mins and bake 5 mins more if required.
Cake batter poured into loaf trays
9. Cool the baked loaf on a wire rack until warm and cover with a lightly moist tea towel to prevent the cake from losing its moisture. The original recipe suggests basting the cake with a simple orange syrup (1/3 rd cup orange juice and a tbsp of sugar boiled to combine and then poured on top of the cake to soak it well). If basting the syrup, let it sit for one day to absorb the syrup and then you can plunge in!
But we liked it plain (a liitle bit warm) with powdered sugar dusted on top. Best way to serve with coffee :)
But we liked it plain (a liitle bit warm) with powdered sugar dusted on top. Best way to serve with coffee :)
Spongy and Fluffy Orange loaf right out of my oven. Loved the golden color.
| |  Golden crust Orange Loaf Cake |
Perfect golden colour on top and the crust.
Orange loaf with Powdered sugar dusted on top
Orange Loaf - A recipe to keep forever
Notes:
1. While beating if the eggs curdle a bit, add a little of your dry mix and this should solve. Keep adding dry mix and mix until combined without over beating. Don't worry.
2. I kept the loaf pans in the middle rack for 25 mins at 155*C and last 5-8 mins on the top rack at 160*C - precautionary step to prevent burnt bottom.This is how my oven works well :) I need to buy a oven thermometer for better calibration.
3. If replacing eggs, try using one cup of curd and flaxseed replacement (1 tbsp flaxseed meal in 3 tbsp water). I haven't tried the eggless version, but will try and update it here.
Hope you loved the pics and the recipe.
Do try at home and your loved ones will keep thanking you for the out of the world soft cake.
I'm making them again this weekend.
1. While beating if the eggs curdle a bit, add a little of your dry mix and this should solve. Keep adding dry mix and mix until combined without over beating. Don't worry.
2. I kept the loaf pans in the middle rack for 25 mins at 155*C and last 5-8 mins on the top rack at 160*C - precautionary step to prevent burnt bottom.This is how my oven works well :) I need to buy a oven thermometer for better calibration.
3. If replacing eggs, try using one cup of curd and flaxseed replacement (1 tbsp flaxseed meal in 3 tbsp water). I haven't tried the eggless version, but will try and update it here.
Hope you loved the pics and the recipe.
Do try at home and your loved ones will keep thanking you for the out of the world soft cake.
I'm making them again this weekend.
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