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orange loaf with raspberries and blackberries
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Orange Loaf with Raspberries and Blackberries

Course Breakfast, Brunch, Tea Time
Difficulty 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

  1. Use a whisk to mix the butter with the sugar, oil and orange zest until you have a soft cream.

  2. Add the eggs and mix again.

  3. Add the honey, orange juice, milk and mix.

  4. Add the flour, salt, baking powder and mix with a spatula until you have an even mix.

  5. 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.

  6. Incorporate the berries gently by using a spatula being careful not to break them.

  7. Cut baking paper to the size of the mould (check out the video to see how to cut it to perfection).

  8. 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.

  9. 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

  1. 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.

  2. Once cold unmould by lifting it using the paper.