Orange & Apple Cake

Name: Orange & Apple Cake
Yield: 1 Loaf Tin
Cuisine: British
Ingredients: 125 g Butter *cut into small pieces, softened at room temperature; 1/2 cup Caster Sugar; 2 Eggs *at room temperature; Zest of 1 Orange *finely grated; Juice of 1 Orange; 1 cup Self-Raising Flour; 1 ‘Granny Smith’ Apple *OR Cooking Apple of your choice, finely diced; 1/2 cup Dried Black Currants *optional; Orange Marmalade for brushing *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

This cake used to be an 'Orange Cake'. I started adding Apple, then the recipe has been altered repeatedly. Dried Black Currants, which are not so sweet or sour, are a good addition to this cake, I think. The most important ingredient of this cake is Orange Zest. I recommend to use a good quality Orange, preferably an organic one.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 Loaf Tin

125 gButter *cut into small pieces, softened at room temperature
1/2 cupCaster Sugar
2Eggs *at room temperature
Zest of 1 Orange *finely grated
Juice of 1 Orange
1 cupSelf-Raising Flour
1‘Granny Smith’ Apple *OR Cooking Apple of your choice, finely diced
1/2 cupDried Black Currants *optional
Orange Marmalade for brushing *optional

Saved

Steps

1

Preheat oven to 170C. Lightly grease a loaf tin or line with baking paper.
2

Beat soften Butter and Sugar together in a large bowl until creamy. Add Eggs one at a time, beating well. Add the Zest and Juice of the Orange, fold in Flour, then add Apple and Currants to combine.
3

Spoon the mixture into the prepared loaf tin, smoothing top. Bake for 50-60 minutes or until cooked through. Cool in pan for 5 to 10 minutes before turning onto a cooling rack because the cake is fragile.
4

Brush Orange Marmalade on top if you like. The flavour and texture of this cake are better when cooled.