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.
9 ingredients5 steps
Vegetarian
Method
Step 1
Preheat the oven to 180°C, fan 160°C, gas 4.
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.
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)
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.
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
MetricImperial
For the Loaf
115mlVegetable oil
185gFull fat natural yoghurt
225gBillington's Unrefined Golden Caster Sugar
3Large eggs
3Zest of 3 oranges & juice of 1
315gAllinson's plain flour
2 tspBaking powder
1 tspSalt
200gRaspberries
Utensils
900g loaf tin (23x 13cm)
1 Baker Ratings
A lovely combination of orange and raspberry. I have frozen some of the baked cake so it will be interested to see how it freezes.
