Ingredients
Instructions
- Preheat the oven to 175°C (350°F). Grease and line a 23x13cm (9×5 inch) loaf pan with parchment paper
- In a medium bowl, whisk together flour, baking powder, and salt
- In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes
- Add eggs one at a time, beating well after each addition
- Stir in orange zest and vanilla extract
- Gradually fold in the flour mixture, alternating with orange juice, beginning and ending with flour
- Pour batter into the prepared pan and smooth the top
- Bake for 55-60 minutes or until a skewer inserted comes out clean
- Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack
- For the glaze, heat heavy cream until just simmering
- Pour hot cream over chopped chocolate and let stand for 2 minutes
- Stir until smooth, then add butter and orange liqueur if using
- Pour the warm glaze over the cooled cake, letting it drip down the sides
- Allow the glaze to set for at least 30 minutes before serving
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