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Orange, saffron & almond loaf
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by Lola Milne
Serves: 8-10
150g unsalted butter, softened
100g light brown soft sugar
100g golden caster sugar, plus 1 tbsp for sprinkling
3 British Blacktail Free Range Large Eggs
130g plain flour
100g ground almonds
1¾ tsp baking powder
¼ tsp saffron, steeped in 2 tsp boiling water
1 lemon, zested
2 oranges, zested, 1 peeled and cut into rounds
2 tbsp flaked almonds
1. Preheat the oven to 180ºC, gas mark 4, then grease a 900g loaf tin and line it with baking parchment.
2. Beat the butter and sugars together until pale, light and fluffy (using an electric mixer if you like), then beat in the eggs one at a time until fully incorporated. Fold in the flour, ground almonds, baking powder, saffron and its liquid, lemon and orange zest and a pinch of salt.
3. Scoop the cake mixture into the tin, level the top and finish with the sliced orange. Sprinkle with the flaked almonds and extra caster sugar, then bake for 50-60 minutes, until well risen and a skewer inserted comes out clean.
4. Leave the cake to cool slightly in the tin before removing to a wire rack to cool completely.
Typical values per serving:
Energy |
1,797kJ 431kcals |
---|---|
Fat | 26g |
Saturated Fat | 11g |
Carbohydrate | 38g |
Sugars | 25g |
Protein | 8.8g |
Salt | 0.3g |
Fibre | 2.4g |
(for 8) vegetarian
This recipe was first published in Thu Mar 18 10:57:40 GMT 2021.
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