Saturday, 13 April 2013
I found a jar of Jaffa Orange Curd in my larder that was going to be going out of date within the next couple of months and thought I better get using it as from next Thursday there will only be Todd here and I'll be away for about six weeks. This needed using now, or I'll end up having to throw it away when I get back.
I decided to adapt my favorite lemon drizzle loaf using the orange curd instead of lemon curd. This is one of my favourite loaves because not only is it delicious, but it's really easy to make as well, and I am rather lazy at times when it comes to cooking. If I can find a short cut which will give me great results, I'm all for that!
The reason this is really easy is because you bang all of the loaf ingredients into the food processor and blitz them together for two minutes. What could be easier than that?? Not much I dare say!
Of course if you don't have a food processor you can go the old route of creaming the butter and sugar together first until fluffy. Then beat in the eggs, one at a time, the flavourings, the juice, the curd and finally stir in the flour, until you have a smooth batter.
I like to glaze it with a sugar and orange juice mixture when it comes out of the oven. I add a bit of powdered cinnamon too because cinnamon and oranges go very well together. This glaze kind of soaks into the surface of the warm cake, and makes a bit of a crunch . . . and then the piece de resistance . . .
Melted white chocolate drizzled over top as decoratively as you can make it. Oh my . . . this is soooo good. Of course if you didn't want to use white chocolate you could use milk or scrummy dark chocolate. It would be just as good with those. I do hope you will give it a try. If you can't buy the Jaffa Orange Curd where you are you could make your own. There is a really good recipe for that here.
I do hope you make it. It's a really scrummy cake. We loved it!
*White Chocolate Drizzled Orange Loaf*
Makes one medium loaf
Easy and tasty, with a deep orange flavour with a hint of cinnamon and topped with an orange sugar drizzle and an additional drizzle of white chocolate. I have endeavored to convert the weight measurements to North American measurements as best as I can.
140g of self raising flour (1 1/4 cups), sifted
115g softened butter (1/2 cup)
115g of white sugar (2/3 cup)
2 heaped dessert spoons of orange curd
2 large free range eggs
1/2 tsp orange extract
1/2 tsp cinnamon extract
2 TBS orange juice
2 TBS orange juice
2 TBS granulated sugar
pinch of ground cinnamon
For the white chocolate drizzle:
90g of white chocolate chips, melted (1/2 cup)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a medium loaf tin. Line with parchment paper. Butter the paper. Set aside.
Bang all of the cake ingredients into a food processor. Blitz for about 2 minutes, stopping to scrape down the sides several times, until smooth. Scrape this mixture into the prepared loaf tin. Bake for 30 minutes until well risen and a toothpick inserted in the centre comes out clean.
Remove from the oven. Leave in the tin. Place on a wire rack to cool Stir together the orange juice, cinnamon and sugar for the topping. Pour over the warm cake while the cake is still warm. Allow to set. Lift the cake out onto a wire rack to cool completely. Remove any paper. Once the loaf is completely cooled drizzle decoratively with the melted white chocolate. Allow to set before cutting into slices to serve.
This is delicious served cut into slices and spread with more orange curd.