This recipe is from Dish, the magazine (Issue 85). I love that it is straight forward and doesn’t use too many bowls and pans. The loaf takes a long time to cook but it is absolutely scrumptious, so it seems worth the time The texture is nutty, yet the cake does not use any almond meal.
3 large eggs, size 7
1 plus ¾ cup caster sugar
1 cup neutral oil (eg sunflower oil)
1 cup buttermilk (I used plain yoghurt)
Finely grated zest 2 large oranges
1/3 cup orange juice
1/3 cup dark rum
2 plus ½ cups plain flour
2 plus ½ teaspoons baking powder
½ teaspoon ground cinnamon
1 cup orange juice
1/3 cup caster sugar
½ cup rum
You will need a 6 cup capacity loaf tin, greased and fully lined with baking paper.
Preheat the oven to 150 degrees Celsius fan bake.
Beat the eggs, sugar, oil, buttermilk, orange zest and juice and the rum together in a large bowl.
Combine the flour, baking powder and cinnamon, add to the egg mixture and stir together, ensuring there are no lumps in the batter.
Pour the batter into the tin and bake for about 75 to 80 minutes, or until the loaf is golden and a skewer inserted into the centre comes out clean. The top will crack as it bakes.
Place the juice, sugar and half of the rum in a small saucepan and bring to the boil. Simmer for 10 minutes then take off the heat and stir in the remaining rum. Leave to cool.
When the loaf is cooked, brush half the syrup over the hot loaf and leave to cool completely in the tin.
To SERVE: Slice the loaf and serve with remaining syrup. The loaf will keep in an airtight container for 3-4 days but trust me it is so delicious, it will be finished in one sitting!