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    Orange, saffron & almond loaf

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    Orange, saffron & almond loaf

    by Lola Milne

    • Preparation time: 20 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 20 minutes

    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.

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