Citrus trees grow well in Perth's with our warm dry summers, mild winters and well-draining sandy soil. I have a lemon tree in the backyard that is at least 50 years old and still fruiting. Celebrate the abundance of the citrus season with this tantalisingly sweet and zesty orange marmalade loaf cake. You'll need some good quality or homemade orange marmalade. For a soft, delicate texture, incorporate yoghurt and vegetable oil in the batter which also keep the cake moist for days in the fridge. Serve slices warm with a dollop of yoghurt on top for the ultimate indulgence.
Serves 8
INGREDIENTS
- 225g / 8oz plain flour
- 2 teaspoons baking powder
- 3 eggs
- 200g / 7oz caster sugar
- 280g / 10oz Greek yoghurt, plus extra to serve (optional)
- grated rind of 1 orange
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
- ⅓ cup orange marmalade
- 3 tablespoons orange juice
METHOD
- Line a 13cm x 23cm / 5"x 9" loaf pan with baking paper.
- Sift plain flour and baking powder into a medium mixing bowl.
- In a large mixing bowl, place eggs, sugar, yoghurt, orange rind, vanilla extract and oil. Beat with an electric beater for 1-2 minutes or until combined.
- Stir the dry ingredients into the wet ingredients with a spatula until a smooth batter is formed.
- Pour the batter into the prepared pan. Bake in a preheated 180°C/350°F oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the pan for a few minutes. Make a dozen little holes in the cake with a skewer, then transfer it onto a wire rack with a tray underneath.
- Mix orange marmalade with orange juice in small saucepan. Warm the mixture up over low heat, then pour it over the cake. Serve slices warm with extra yoghurt if desired.
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