samedi 21 février 2009

Glazed Orange Loaf

Blood oranges were something new to me when I moved to Paris. The oranges look very similar to regular oranges on the outside but when cut open they reveal a surprising red and orange interior. The mix of the two colours varies from orange with a few spots of red to very red with little orange. The oranges produce a lovely red coloured juice.  I used blood orange juice in this recipe.

Glazed Orange Loaf

160 mL (2/3 cup) butter, softened

125 mL (1/2 cup) sugar

2 eggs

125 mL (1/2 cup) plain yogurt

125 mL (1/2 cup) orange juice

15 mL (1 Tbsp) grated orange zest

625 mL (2 1/2 cups) all-purpose flour

2.5 mL (1/2 tsp) baking powder

2.5 mL (1/2 tsp) baking soda

2.5 mL (1/2 tsp) salt

125 mL (1/2 cup) icing (confectioners) sugar

10 – 15 mL (2 - 3 tsp) orange juice
5 mL (1 tsp) grated orange zest

Preheat oven to 180°C (350°F).

In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in yogurt, orange juice and zest. Combine flour, baking powder, baking soda and salt; add to creamed mixture and stir until well blended.
Pour into a greased 23 x 13 x 8 cm (9” x 5” x 3”) loaf pan. Bake for 55-65 minutes or until a toothpick inserted near the centre comes out clean. Allow to cool for 10 minutes before removing from pan; place on a wire rack to cool completely.

GLAZE: Combine icing sugar, zest and enough orange juice to achieve desired consistency. Drizzle over loaf.

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