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Orange and Currant Loaf Cake

Prep Time15 minutes
Cook Time1 hour 5 minutes

Equipment

  • 9 x 5" Loaf pan

Ingredients

Candied Oranges

  • 2 small oranges, sliced 5mm thick
  • ½ cup water
  • ½ cup cane sugar

Orange and Black Currant Loaf Cake

  • 1 cup unsalted butter
  • 3 eggs
  • ¾ cups sugar
  • 1¼ cups all-purpose flour
  • 1 tsp salt
  • 2 tsp baking powder
  • ¼ cup greek yogurt
  • ½ tsp vanilla extract
  • 6 tbsp candied oranges
  • ¾ cup dried currants

Instructions

Candied Oranges

  • Heat medium sized pan over low heat, add water and sugar and stir until sugar is completely dissolved. 
  • Add orange slices to the pan and place a piece of parchment paper on top. Turn heat to low, place cover on the pot and simmer for 8-10 minutes. When orange slices become soft, turn off heat and set it aside to cool.
  • Once orange slices have cooled, chop them and set it aside.

Orange and Currant Loaf Cake

  • Butter loaf pan and turn on oven to 350°.
  • In a small bowl, sift together 1¼ cups of all-purpose flour, salt and baking powder and set it aside.
  • In a medium mixing bowl, cream butter and sugar until fluffy. Beat in eggs one at a time until well combined and stir in vanilla extract, greek yogurt and chopped candied oranges.
  • Gradually stir in dry ingredients to the mixing bowl and mix until well combined but do not over mix. Lastly, fold in currants to the batter.
  • Transfer batter into loaf pan and smooth out the surface with silicone spatula. Place loaf pan on bottom rack of oven and bake for 50-55 minutes or until a toothpick inserted into the center of cake comes out clean. 
  • Let the loaf cake cool in the pan for 15 minutes, then take it out of the pan and let it cool down completely on a cooling rack.