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Orange & Raspberry Loaf by Allinson's

1 Reviews

  • Vegetarian

About the bake

This orange and raspberries loaf is delicious. Orange and raspberries is a pairing you don't come across to frequently, but when you do, you wonder why you had't baked anything with these ingredients together before. 

130Total Time
20Prep Time
110Bake Time
10Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C, fan 160°C, gas 4. 

  2. Step 2:

    Lightly butter a 900g (23 x 13cm) loaf tin. Line the tin with baking paper making sure you have some excess paper over the sides. This makes it easier to remove the loaf from the tin.

  3. Step 3:

    Using either a hand-held or a free-standing electrical mixer, whisk together the oil, yoghurt, sugar, eggs, and orange zest and juice.  (reserving some zest for the top)

  4. Step 4:

    In a separate bowl, stir together the flour, baking powder and salt. Pour the dry ingredients into the yoghurt mixture along with the raspberries and fold very gently together. Do not over mix.

  5. Step 5:

    Pour the batter into the prepared loaf tin and sprinkle with the remaining raspberries.  Bake for 55 minutes to an hour, or until a small knife inserted into the middle comes out clean. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.  Sprinkle with the orange zest.  Slice and serve.

Ingredients

  • For the Loaf

    • 115ml Vegetable oil
    • 185g Full fat natural yoghurt
    • 225g Billington's Unrefined Golden Caster Sugar
    • 3 Large eggs
    • 3 Zest of 3 oranges & juice of 1
    • 315g Allinson's plain flour
    • 2 tsp Baking powder
    • 1 tsp Salt
    • 200g Raspberries

Utensils

  • 900g loaf tin (23x 13cm)

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