If your looking for an impressive cake that will tantalise the tastebuds of your friends over an afternoon coffee, look no further than this Orange Zest Loaf Cake. Made using our Orange zest Icing Sugar both in the cake and the Buttercream for full flavour.
- Prep Time : 10 minutes
- Cook Time : 1hr-10 minutes
- Yield : 10
- Sugar and Crumbs Orange Zest Icing Sugar - 100g
- Butter unsalted - Softened - 160g
- Caster Sugar - 120g
- Large Eggs - 3
- Self Raising Flour - 225g
- Poppy Seeds - 2 Tsp
- Milk (skimmed, semi skimmed or full fat). - 100ml
- For the Buttercream
- Butter unsalted - Softened - 150g
- Sugar and Crumbs Orange Zest Icing Sugar - 300g
- Poppy Seeds - a Sprinkle
Preheat the oven to 140c and grease a loaf tin with cake release or line with baking paper(you must do this well to stop sticking)
In a mixing bowl beat together the butter, sugar and icing sugar(100g) until creamy, whisk in the eggs one at a time until all of them are mixed in.
Gradually add in the flour and poppy seeds, fold in, scraping down the sides as you go, finally add in the milk and mix for 30 seconds.
Transfer the mix to the loaf tin and smooth out the top, place in the oven to bake for approx 1hr, insert a skewer if it comes out clean its ready.
Leave to cool in the tin for 10 mins before transferring to a wire cooling rack
Meanwhile make the buttercream by beating together the icing sugar and butter until creamy, scrape down the sides of the bowl to make sure its all mixed in, add a drop of milk if its too firm and beat again.
Place the buttercream in a bag with a nozzle of your choosing, iVe used a wilton 2D star tip and pipe as desired.
Sprinkle with poppy seeds