This orange loaf cake is so simple, it only needs three ingredients - that's self raising flour, a tin of condensed milk and two oranges.
You'll need to boil the oranges to make sure the pulp is super soft and stir into the batter of milk and flour.
The result is a delicately balanced orange cake, with the sweetness of the condensed milk complementing the bitterness of the orange. This zesty cake has a slightly firmer texture, so any leftover slices are lovely grilled and slathered with butter.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs
Cal/Serv:
260
Ingredients
2
large oranges
200g
self-raising flour
397g
tin condensed milk
Directions
Step 1Finely grate the zest from ½ of 1 orange into a small bowl and cover with damp kitchen paper. Boil both oranges in water in a high-sided pan for 1hr, or until the skin is very soft – keeping the oranges submerged with a glass bowl or lid. Drain and cool.
Step 2Preheat oven to 190°C (170°C fan) mark 5. Line a 900g loaf tin with baking parchment. Halve and deseed both oranges. Whizz in a blender until smooth.
Step 3Whisk together 275g of the puréed orange (see GH Tip), self-raising flour and all but 1tbsp of the condensed milk (reserve this for the glaze) until fairly smooth. Scrape into the tin and bake for 45min, until a skewer inserted into the centre comes out clean.
Step 4Brush over reserved condensed milk and scatter over the zest. Cool completely in the tin before serving in slices.
Save any remaining purée and enjoy for breakfast, stirred into yogurt.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
