Orange and Almond Loaf Cake with drippy frosting.
These days, when I make something sweet, I take it to my husband's office to be consumed. The two of us just can't eat a whole cake, or a batch of cookies.
This was gone almost as soon as the plate was set down.
I only had one slice, but it was pretty good. Easy to make too. I adapted it from a British recipe that used weights instead of volume measurements and subbed for the non-vegan ingredients.
Keep reading for instructions.
Orange and Almond Loaf Cake
1/2 cup margarine
2/3 cup sugar
1/2 teaspoon vanilla
2 tablespoons orange juice
1 1/2 cups self-rising flour
1 teaspoon baking powder
2 tablespoons grated orange zest
1/4 cup ground almonds
1/2 cup plain yoghurt
Frosting
Sliced almonds
powdered sugar
Preheat the oven to 325 degrees and prepare a loaf pan with cooking spray.
Cream together the margarine and sugar until it's fluffy. Add the vanilla and orange juice and mix until combined.
Combine the flour, baking powder and ground almonds in a measuring cup or bowl. Add to the margarine mixture, about one third at a time, mixing as you add.
Stir in the yoghurt.
Pour into a prepared loaf pan.
Bake for 35 minutes or until a toothpick inserted comes out dry.
Frosting:
Blend 1/3 cup margarine in a bow with a hand mixer. Add 2 cups powdered (icing) sugar, 1/2 cup at a time and mix until fluffy. Add 3 tablespoons orange juice and stir.
Frost the cake when it's cool.
