Healthy Orange Loaf Cake
This lovely, healthy orange loaf cake is hearty, filling and has a lovely citrus flavor. Perfect as a healthy treat or breakfast option!
Servings: 12 slices
Preheat your oven to 360 °F / 180 °C / 160 °C fan oven.
Zest the oranges, then cut them in half and squeeze out the juice. I like to use a fine grater like this one to zest, and this lemon juicer works perfectly to squeeze the juice! Add the orange juice, honey, eggs, olive oil, vanilla extract and orange extract to a mixing bowl, and stir to combine.
Combine white whole wheat flour, baking soda, baking powder, salt and orange zest in a separate bowl, then add the dry ingredients to the wet.
Stir to incorporate all ingredients. Be careful not to over mix the batter at this point - it's perfectly okay if there are some patches of flour here and there.
Cover a loaf pan with parchment paper baking sheets, then pour in the cake batter.
Bake the cake for about 50 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Remove it from the oven, and leave it to rest in the bread pan for about 5 minutes, before you remove the pan and leave the cake to rest on a cooling rack until it's cool enough to serve.
- Make sure to buy oranges that aren’t coated in wax. The zest of waxy oranges is really bitter and not very well suited for baking. Organic oranges are typically not waxed.
- If you’re unable to find unwaxed oranges, you can omit the zest and add a little extra orange extract.
- You can store leftover orange loaf in a sealed container or a paper bag in your pantry for up to 3 days. You can also freeze it for up to 6 months.
Calories: 173kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 337mg | Potassium: 79mg | Fiber: 2g | Sugar: 14g | Vitamin A: 109IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg