Unbelievably moist and bursting with fresh orange flavor, this delicious and simple orange loaf cake is made with olive oil ...

Bake for 45-55 minutes. The loaf should be golden brown on the edges and set in the center. Test with a skewer or toothpick, ...

Line a two pound loaf tin and heat your oven to 180ºC ... Stir in the courgette, orange zest and blossom water. Fill your lined tin and sprinkle with the slivered almonds and oats.

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 ...

This recipe comes from organic company Matthews Cotswold Flour who have shared their orange and cranberry panettone loaf recipe. The food dish takes a preparation time of 35 minutes plus proving ...

Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin. Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with ...

2. Whisk the sugar, yogurt, oil, eggs, orange zest and vanilla together. 3. Sift the flour, baking powder, cinnamon and salt over the batter and stir to combine. Stir in the pineapple, raisins and ...

Transfer the mixture into the prepared loaf tin and smooth the surface ... Add the icing sugar, orange blossom water and orange zest and mix until the icing is smooth and thick.