Orange and cherry loaf
Perfect with a cup of tea or served with sweetened cream for dessert
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
225g self-raising flour, sieved
110g golden caster sugar
the zest of 3 oranges
2 eggs
100mls orange juice
3 tsp light sunflower oil
125g frozen stoned cherries
For the icing:
50g icing sugar
the zest of an orange
about a quarter of the juice of an orange
Method
Preheat your oven to 180°C and line a 2-pound loaf tin with parchment.
Set half a tablespoon of the flour aside and mix the rest with the sugar and orange zest.
In another bowl lightly beat the eggs, juice and oil. Add the flour mixture to this and combine completely.
Toss the cherries in the half a tablespoon of flour that was set aside and stir them through the batter.
Scoop the mixture into your prepared tin and bake for about 45 minutes or until a skewer comes out clean from the cake batter. Allow to cool in the tin until cold enough to handle then transfer onto a wire rack to cool completely.
You can ice the cake if you wish. Mix the icing sugar and zest and stir in the orange juice a little at a time until you get a smooth paste. Drizzle this over the cooled cake.
