Prosecco and Orange Loaf Cake | Good Housekeeping UK
- 5 years ago
We've turned the classic mimosa brunch cocktail into a zingy loaf cake using Prosecco and orange.
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
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.
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.
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.
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.
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.
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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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
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.
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.
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.
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.
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.
Spread the icing over the top of the cake and then layer the orange segments in a row along the centre.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi