Home RECIPESBreakfast and brunch Orange Loaf with Raspberries and Blackberries

Orange Loaf with Raspberries and Blackberries

by Lorena

Every once in a while I like to share with you a different version of a loaf or cake so you can vary it yo and try new flavours. This orange loaf recipe is really moist and yummy and also I added raspberries and blackberries because why not!

You can perfectly make it just orange or add just one type of berry or why not, three! Every time I make a loaf or cake with berries I receive questions on how I manage to make them not sink to the bottom. Tossing them in flour is an option but what I’ve learnt is that their size is much more relevant. If they’re too big (say more than a centimeter and a half) you can cut them in half. In this way the dough will be able to hold them in their place even during the cooking process.

Another question I get a lot is where I bought my moulds from. I actually got them from Amazon as I do with most of my kitchen. I love them because they have plenty of uses (I own two haha). You can find my mould here.


Another thing I do a bit different with this orange loaf recipe is that I soak it in orange and lime juice as soon as it comes out of the oven. This makes it even more moist and the orange flavour intensifies specially close to the surface. This makes it unnecessary to glaze it on top.

If there’s an easy sweet to make it’s a loaf. It’s easy to forget how easy it is to make. It’s really a nice dessert to make for someone who’s having us over. They’ll think of you again the next morning when they’re having their morning coffee with a slice of orange loaf.

orange loaf with raspberries and blackberries

Orange Loaf with Raspberries and Blackberries

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Course: Breakfast, Brunch, Tea Time
Cuisine: Low
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 people, a 22x11cm mould
Author: Lorena Salinas from Cravings Journal

Ingredients

For the loaf

  • 1 orange zest
  • 135 g unsalted butter at room temperature
  • 40 g vegetable oil or canola oil + more for greasing the mould
  • 260 g sugar
  • 2 eggs
  • 3 tbsp honey
  • 90 ml milk the type you like
  • 50 ml orange juice
  • 1.5 tsp baking powder
  • 2 tsp salt
  • 280 g all purpose flour
  • 120 g raspberries and blackberries

For the soaking juice

  • 1 orange juice
  • 1 lime juice
  • 1 tbsp icing sugar

Instructions

For the loaf

  • Use a whisk to mix the butter with the sugar, oil and orange zest until you have a soft cream.
  • Add the eggs and mix again.
  • Add the honey, orange juice, milk and mix.
  • Add the flour, salt, baking powder and mix with a spatula until you have an even mix.
  • If your berries are frozen make sure to thaw them completely before incorporating them and get rid of the excess of liquid. Also if some of them are too big you want to half them so they don’t sink to the bottom of the mould.
  • Incorporate the berries gently by using a spatula being careful not to break them.
  • Cut baking paper to the size of the mould (check out the video to see how to cut it to perfection).
  • Place a bit of vegetable oil on the base of the mould and spread it around the base and sides using a piece of kitchen paper. Use that to stick the paper to the inside and also spread oil on top of the paper.
  • Fill the 22x11cm mould with the dough and take it to a preheated oven at 180C for 45min-1hr. For a round bundt cake you must double the recipe. I recommend that you only use the bottom heat in your oven for this one because the honey in it tends to make it really golden. If halfway through you’re happy with the colour on top you can finish the baking process with aluminium foil on top.

For the soaking juice

  • Mix the ingredients until the icing sugar dissolves completely. Pour it onto the loaf as soon as it comes out of the oven to maximize flavour.
  • Once cold unmould by lifting it using the paper.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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