I'm back on the healthier half-and-half baking again, and this time, I've made a yummy citrus Orange Wholemeal half-and-half loaf for you to have a go at.
This cake was a bit of a mixed bag. Initially, I'd use the creaming method and mix the ingredients in stages. However, I only creamed the butter and sugar together, whisked the eggs in a jug and then carried on with the all-in-one method. Needless to say, it all worked out in the end, and I ended up with a beautifully light, slightly crunchy exterior orange cake loaf that tasted delicious.
If you'd like to have a go at making your own, here are the baking ingredients and method I used.
2 Place them in the large mixing bowl and mix together for about 2-3 minutes using the hand whisk.
3 Then rinse the orange with warm water and wipe over the skin to remove any wax.
4 Grate the entire orange peel into the mixing bowl using a zester and mix into the creamed butter and sugar with a spatula.
Ensure you only lightly grate the orange peel and ensure you do not grate down to the white bit of the peel called the pith. If you grate down this far it will cause you cake flavour to be bitter.
5 Weigh out the wholemeal flour and sieve into the mixing bowl.
6 Now weigh out the white self-raising flour and sieve that also into the mixing bowl.
7 Put the three eggs into a jug and whisk them together using the electric whisk.
8 Pour this into the mixing bowl.
9 Cut the orange in half, place it on the top of your manual juicer and rotate and squeeze the orange to extract the juice.
10 Then, pour this into the mixing bowl.
11 Manually combine all the ingredients together using a spatula.
12 The mixture will look like porridge.
14 Pour the batter into the liner which is in the loaf tin.
15 Place in the middle of the oven, or the suggested shelf issued in your oven manual. I have a large capacity oven so I placed it on shelf 2 as per my oven manual.
16 Bake for approximately 43-50 Minutes or until a skewer comes out clean. I baked mine for 43 minutes.
17 While you are waiting for the final few minutes of the Orange Wholemeal Loaf Cake to bake. Weigh out the icing sugar and place it in a small bowl.
17A Squeeze the remaining half of the orange into the manual juicer. Pour the juice into the small icing sugar bowl and mix with a spoon.
18 Once baked, place the loaf tin on a wire rack.
Then, poke skewer holes into the cake and pour the icing sugar/juice mixture over the top. This will absorb into the hot cake.
18A Leave the cake in the liner and allow to cool in the tin for five minutes.
19 Once the topping has been absorbed, you can then slide the orange wholemeal cake loaf and liner out of the tin.
20 This was placed on a wire rack and covered with a cake tent until fully cooled.
It was then quickly taste-tested, as you can see.
This cake was a bit of a mixed bag. Initially, I'd use the creaming method and mix the ingredients in stages. However, I only creamed the butter and sugar together, whisked the eggs in a jug and then carried on with the all-in-one method. Needless to say, it all worked out in the end, and I ended up with a beautifully light, slightly crunchy exterior orange cake loaf that tasted delicious.
If you'd like to have a go at making your own, here are the baking ingredients and method I used.
Preheat the oven to one of the following:
- Fan assisted: 170ºC
- Regular oven: 180º/190ºC (Approx)
- Fahrenheit: 338F
- Gas Mark: 3
Equipment and Ingredients
- Mixing Bowl
- Scales
- Electric Hand Whisk
- Spatula
- Spoon
- 2LB Loaf Tin
- Loaf Liner (Optional)
- Large Glass/Jug (Optional)
- Wire Rack
- Food Tent (Optional)
- Skewer
- Zester/Hand Grater
- Manual Juicer
- Small Bowl
- Tea Towel (Optional)
Ingredients
- 150 Grams Margarine or Butter
- 150g Grams Granulated Sugar
- 1 Medium-Sized Orange - Juice and Zest
- 75 Grams Wholemeal Self Raising Flour
- 75 Grams Self Raising Flour
- 3 Medium Eggs
- 50 Grams Icing (Confectioners) Sugar
Method
1 Weigh out the butter and sugar.2 Place them in the large mixing bowl and mix together for about 2-3 minutes using the hand whisk.
3 Then rinse the orange with warm water and wipe over the skin to remove any wax.
4 Grate the entire orange peel into the mixing bowl using a zester and mix into the creamed butter and sugar with a spatula.
Ensure you only lightly grate the orange peel and ensure you do not grate down to the white bit of the peel called the pith. If you grate down this far it will cause you cake flavour to be bitter.
5 Weigh out the wholemeal flour and sieve into the mixing bowl.
6 Now weigh out the white self-raising flour and sieve that also into the mixing bowl.
7 Put the three eggs into a jug and whisk them together using the electric whisk.
8 Pour this into the mixing bowl.
9 Cut the orange in half, place it on the top of your manual juicer and rotate and squeeze the orange to extract the juice.
10 Then, pour this into the mixing bowl.
11 Manually combine all the ingredients together using a spatula.
12 The mixture will look like porridge.
13 Now mix the ingredients together for 10 seconds using the electric hand whisk.14 Pour the batter into the liner which is in the loaf tin.
15 Place in the middle of the oven, or the suggested shelf issued in your oven manual. I have a large capacity oven so I placed it on shelf 2 as per my oven manual.
16 Bake for approximately 43-50 Minutes or until a skewer comes out clean. I baked mine for 43 minutes.
17 While you are waiting for the final few minutes of the Orange Wholemeal Loaf Cake to bake. Weigh out the icing sugar and place it in a small bowl.
17A Squeeze the remaining half of the orange into the manual juicer. Pour the juice into the small icing sugar bowl and mix with a spoon.
18 Once baked, place the loaf tin on a wire rack.
Then, poke skewer holes into the cake and pour the icing sugar/juice mixture over the top. This will absorb into the hot cake.
18A Leave the cake in the liner and allow to cool in the tin for five minutes.
19 Once the topping has been absorbed, you can then slide the orange wholemeal cake loaf and liner out of the tin.
20 This was placed on a wire rack and covered with a cake tent until fully cooled.
It was then quickly taste-tested, as you can see.
