Last year I bought some small oranges for snacks at work. The first one I peeled was incredibly sour and seedy and I thought I’d just been unlucky and got a bad orange. The next one I peeled was even more seedy. This is when I took to google and I realised I had purchased Seville oranges, a.k.a. devil oranges that are only good for making marmalade. Honestly, I’ve never seen this type of orange for sale in Canada, but they are often available in UK supermarkets in February. They are not for snacking! I decided to turn them into a Seville orange drizzle cake.
Not wanting to waste the last two orange I’d purchased, I looked up a recipe on what to do with Seville Oranges. This recipe from Waitrose seemed straightforward, and it turned out really well! So, if you find yourself with sour devil oranges not knowing what to do with them, then try this tart, yet sweet loaf cake. Oh, and if you can’t find Seville oranges, then 1 lemon and 1 orange will work as a substitute.
- 175g. unsalted butter, softened
- 175g. light brown sugar
- 2 Seville Oranges (marmalade oranges), zest of both and about 4-5 tbsp. juice
- 3 eggs, beaten
- 175g. flour
- 1 tsp. baking powder
- 50g. granulated sugar
Preheat the oven to 180°C. Grease a loaf tin.
Beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the zest of 1 orange. Slowly beat in the eggs, adding a spoonful of flour if the mixture starts to curdle.
Fold in the flour and baking powder until smooth, then stir in 1tbsp. of the juice. Pour into the loaf tin and bake for 40-50 minutes, until golden brown and a skewer comes out clean.
As soon as the cake is out of the oven, pierce it all over with a skewer. Drizzle the remaining juice on top and then sprinkle with a topping of zest and granulated sugar. Cool completely before removing from the tin.