Mimosa Loaf Cake

We've turned the classic brunch cocktail into a zingy loaf cake

By The Good Housekeeping Cookery TeamPublished: 14 March 2018

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Yields:

8 - 10 serving(s)

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Cal/Serv:

502

Ingredients

200 g
(7oz) unsalted butter, softened, plus extra to grease
200 g
(7oz) caster sugar
3
large eggs, beaten
200 g
(7oz) self-raising flour
1/2 tsp baking powder
Finely grated zest 3 oranges, plus 1tsp of juice
100 ml
(3 ½ fl oz) Prosecco

FOR THE ICING

100 g
(3 ½oz) unsalted butter, softened
225 g
(8oz) icing sugar, sifted, plus extra if needed
Finely grated zest 3 oranges
1 Tbsp.
orange juice
2 Tbsp.
Prosecco

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin with baking parchment, making sure the paper comes up about 4cm (11/2in) higher than the top of the tin.
2. Step 2
  In a large bowl, beat butter and sugar with an electric whisk until light and fluffy – about 3min. Gradually add eggs, beating well after each addition.
3. Step 3
  Fold the flour, baking powder and orange zest. Fold in the orange juice, 50ml (2fl oz) prosecco until combined. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
4. Step 4
  Allow the loaf to cool in tin for 15min on a wire rack, then poke holes all over the top of the cake with a skewer and drizzle over the remaining 50ml (2fl oz) prosecco. Allow to cool completely. Invert the cooled loaf on to a serving plate and remove the tin. Carefully peel off the parchment.
5. Step 5
  To make the icing, in a large bowl beat together the butter and icing sugar with an electric whisk until light and fluffy, then beat in the zest, orange juice and prosecco.
6. Step 6
  Spread the icing over the top of the cake and then layer the orange segments in a row along the centre.
  
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Per Serving:

Calories: 502
Fibre: 1 g
Total carbs: 59 g
Sugars: 43 g
Total fat: 27 g
Saturated fat: 16 g
Protein: 4 g

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The Good Housekeeping Cookery Team

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”!).

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