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Orange & almond loaf
Orange & almond loaf


  • 2 oranges, scrubbed
  • 6 eggs
  • 250g sugar
  • 250g ground almonds
  • 1 tsp baking powder
  • Icing sugar and Greek-style yoghurt, to serve
  • Ready in 1 hour 40 minutes, plus 2 hours to boil fruit

Orange & almond loaf

Sarah Bowman

    Preheat the oven to 160°C. Line a 24cm x 13cm loaf tin with baking paper.

    Place the oranges in a pot and cover with cold water. Bring to the boil, then simmer for 2 hours; drain and replace the water with fresh cold water 3 times during the 2 hours. This removes the bitterness from the peel. Cut cooked oranges in half and remove any seeds.

    Place the eggs and sugar in a food processor and whiz until blended. Add oranges and whiz until well combined. Finally add the ground almonds and baking powder and whiz again.

    Pour batter into prepared tin. Bake for 1½ hours or until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin and cool on a wire rack.

    Dredge with icing sugar and serve slices with Greek-style yoghurt.

    Cook's tip

    This recipe can also be cooked in an 18-20cm cake tin.

    Article from the May, 2012 issue of Taste magazine.

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