Sticky Glazed Orange Loaves
Photography by Manja Wachsmuth .
Coconut oil imparts a lovely richness to these loaves, while the glaze adds a little crackle of sweetness.
INGREDIENTS
¾ cup plain yoghurt
½ cup good quality maple syrup
¼ cup caster sugar
finely grated zest of 2 large oranges
1 teaspoon vanilla extract
3 eggs
1½ cups plain flour
2 teaspoons baking powder
pinch salt
½ cup coconut oil
Glaze
1 cup icing sugar, sifted
2 tablespoons orange juice
8 hole mini loaf tin, greased and bases lined with baking paper
METHOD
Preheat the oven to 170°C.
Whisk the yoghurt, maple syrup, sugar, orange zest, vanilla and the eggs in a large bowl.
Combine the flour, baking powder and salt. Add to the wet ingredients and whisk until smooth. Add the coconut oil and whisk until it is incorporated fully into the batter.
Divide the batter between the tins and bake for about 20 minutes or until golden and a skewer inserted into the centre comes out clean. Cool for 10 minutes then remove from the tins to a cooling rack and cool completely.
Glaze: Stir the icing sugar and orange juice together in a bowl until smooth. Brush over the cakes, letting it drip down the sides then leave to set. Makes 8
Cook’s tip: If the coconut oil has solidified, warm gently to melt before using.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!