Orange Loaf Cake

Before starting this Orange Loaf Cake recipe, organise the necessary ingredients for the batter.

Sift the flour and baking powder together...

... into a large bowl.

In the stand mixer recipient, place the whole eggs and castor sugar.

Blanch the ingredients with the whisk.

In a saucepan, heat the whipping cream up to a temperature of 30/40°C.

Pour half of the flour and baking powder mix into the stand mixer recipient...

... and add half of the warm whipping cream.

Combine until homogeneous.

Add the rest of the flour and baking powder...

... and the rest of the whipping cream.

Combine again.

When homogeneous, add the melted butter (let cool down first)...

... and the Grand-Marnier or Cointreau.

Combine until completely incorporated.

Remove the recipient from the mixer.

Zest 4 oranges with the Microplane grater.

You should obtain roughly 40 grams of zest.

Add the orange zest to the cake batter.

Combine with a spatula.

Melt 30 grams of butter in the microwave...

... and grease two loaf cake tins with the melted butter, using a brush.

Pour the batter...

... inside the two moulds.

Preheat in a fan-assisted oven at 220°C (gas 7). Place the loaf cakes in the oven, then reduce the temperature to 160°C (gas 3) and cook for one hour.

For the syrup: Organise the necessary ingredients.

Pour the sugar in a saucepan.

Add the water...

... and bring to a boil. The syrup is ready when the sugar is completely melted.

Add the Grand-Marnier or Cointreau.

Set aside.

When the cakes are cooked...

... remove from the oven...

... and place them on your worktop surface.

Release the cakes from the mould while they're still hot.

Gently release the cake by sliding it out of the mould.

Arrange the cakes on their base...

... and steep with warm syrup, using a brush. Make sure you use all the syrup between both cakes.

For the finish: Melt the clear apricot glaze with 2 tablespoons of water.

Combine with a whisk until smooth.

Using a brush...

... apply the glaze on the surface of both cakes. You can also glaze the sides of the cake to make sure it stays moist.

Arrange three strips of candied orange on the surface.

Repeat the operation with the second cake...

... and finish the decoration with three strips of candied orange on the surface.

Leave to cool before serving.