Prosecco and Orange Loaf Cake | Good Housekeeping UK

Prosecco

💰Cheaper: sparkling water

Sparkling water maintains the fizz without the alcohol.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be blended to create a similar texture.

Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin with baking parchment, making sure the paper comes up about 4cm (1½in) higher than the top of the tin.

In a large bowl, beat butter and sugar with an electric whisk until light and fluffy – about 3 minutes. Gradually add eggs, beating well after each addition.

Fold in the flour, baking powder, and orange zest. Fold in the orange juice and 50ml (2fl oz) Prosecco until combined.

Spoon the mixture into the prepared tin and bake for 55 minutes to 1 hour or until a skewer inserted into the centre comes out clean.

Allow the loaf to cool in the tin for 15 minutes on a wire rack, then poke holes all over the top of the cake with a skewer and drizzle over the remaining 50ml (2fl oz) Prosecco. Allow to cool completely.

To make the icing, in a large bowl beat together the butter and icing sugar with an electric whisk until light and fluffy, then beat in the zest, orange juice, and Prosecco.

Spread the icing over the top of the cake and then layer the orange segments in a row along the centre.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens