- 220 g butter, softened
- 1 cup sugar
- Finely grated zest of 1 well-coloured orange
- 3 eggs
- Juice of ½ sweet orange
- Milk, at room temperature
- 1 cup plain flour
- 1 cup self-raising flour
Orange
icing:
- 1 cup sifted icing sugar
- 1 tsp soft butter
- 2-4 Tbsp hot orange juice or water
Preheat
oven to 180 degrees C or 160 degrees convection.
Grease
and flour 13 cm x 23 cm (top measurement) loaf tin
Cream
butter and sugar with orange zest.
Add
eggs, one at a time, beating well after each addition.
Squeeze
orange juice into a cup.
Add enough milk to make up to ¾ cup—this will curdle.
Take off
mixer and gradually add well-sifted combined flours alternately with the milk
and juice mixture.
Combine
well till smooth.
Put into
prepared loaf tin and tap lightly on the counter.
Bake
40-45 minutes or until cooked evenly. Turn out to cool.
When cold, ice with
orange icing.
