Recipe: Orange Almond Loaf by Reena Burrman

By Akhileshwari Anand Raj

Preparation Time – 20 mins

Baking Time – 35 mins

Number Of Servings – 8

Orange Almond Loaf

With everyone getting into baking bread, why not try something sweeter and much easier? Cake loaves are a great tea time snack which everyone can enjoy. Not only is it relatively straightforward to make, but even a beginner can ace it. For home bakers who bake regularly, this will be very easy and quick to whip up. The common tea cakes that we can find include a simple sponge and lemon cake.

If you are craving a cake but are too lazy or busy to make one, you can order it by clicking here – Home Bakers near me.

This recipe, by Reena Burrman, puts a spin on this and elevates it completely. This is the Orange Almond loaf, which brings two flavours that are often not mixed, together. Here is what Reena has to say about her recipe.

“I have been baking for the past two years. Every time when I bake a cake for a customer, my 7-year-old son politely asks me if he can have a piece of cake to try. He loves cake and it’s very difficult for me to say no to him. But at the same time, I can’t give him maida (all-purpose flour) every day.

This inspired me to try making a healthy cake and select ingredients which he likes the most – oranges, almonds and nuts. The almonds make the cake slightly dense but also help keep it moist. I baked it with whole wheat flour and the result was spectacular. You can use dark chocolate on top which makes it more kid-friendly. This is the cake I go to when I need a pick-me-up. It’s best eaten warm with a small cup of hot chocolate. Now, my friends and family all like eating it, so it is my go-to cake for gifting purposes.”

Orange Almond Loaf

Ingredients:

Whole wheat flour – can replace with all-purpose flour – 120 g
Almond Meal – 70 g
Yogurt – 113 g
Brown Sugar -120 g
Orange, boiled and pureed – 1
Oil – 70 g
Orange Zest – 1tsp
Baking Powder – 1.5 tsp
Baking Soda – 1/2 tsp
Salt – a pinch
Cashews, chopped finely or coarsely, as per your taste – 30 g

Method:

Preheat the oven to 180°C. Prepare a standard-sized loaf pan or an 8″ round pan with parchment paper at the bottom and grease the sides with butter and flour or a baking spray.

In a bowl, whisk the yoghurt and sugar for 3 to 4 minutes, ensuring that the sugar is completely dissolved.

After that, add in the orange puree and orange zest.

In a separate bowl, sift together the dry ingredients.

Now add the dry ingredients to the wet ingredients slowly and mix properly.

After mixing it properly, fold in the oil.

Now, mix in the cashews in the batter. You can use any other nuts or dry fruits if you would like to. For instance, you could use pistachios or more almonds. However, peanuts may not be a good choice here as it might overpower the taste.

After the batter is ready, transfer it to the prepared pan and smoothen the top. Add more nuts on top if you like.

Bake at 180°C for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Make sure that you let it cool in the pan for 15 minutes, then remove it from pan and cool it on a rack completely.

Glaze:

Dark chocolate – 50 gm
Fresh cream – 25 ml

Melt the dark chocolate (you can use compound or normal chocolate). Mix it in with the fresh cream. Use as a glaze and let it cool.

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