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.
Time to Bake: 30 mins
Serves: 3-4 (2 small loaves but you cant stop eating)
- 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)
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.
But we liked it plain (a liitle bit warm) with powdered sugar dusted on top. Best way to serve with coffee :)
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.