Simple Citrus, Olive Oil & Vanilla Loaf

by Alexina Anatole, featured in Sweet

Published by Square Peg Books

Print me

Introduction

A joyous one-bowl affair that will bring colour and zing to winter days. I love this best with blood oranges, but it could also be made with standard oranges, clementines, grapefruits or lemons (or a mix).

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Sweet

Image of Alexina Anatole's Olive Oil, Citrus and Vanilla Cake — Photo by Yuki Sugiura

Ingredients

Makes: 8-10 slices

Metric U.S.

BALANCING ELEMENTS

Greek yoghurt (sour/tangy)
olive oil (bitter)
blood oranges (tart)
lemon juice (sour)

INGREDIENTS

2 blood oranges plus the juice of ½ blood orange (about 20–30ml / ¾–1floz / 1½–2 tablespoons)
2 eggs
110 millilitres olive oil
80 grams Greek yoghurt (plus extra to serve)
juice of ½ lemon
1 teaspoon vanilla bean paste
140 grams caster sugar
100 grams plain flour
¾ teaspoon baking powder
¼ teaspoon bicarbonate of soda
¼ teaspoon fine sea salt

FOR THE SYRUP

juice of 2 blood oranges (about 80ml / 2½floz / ⅓ cup)
80 grams caster sugar
½ teaspoon vanilla bean paste

BALANCING ELEMENTS

Greek yoghurt (sour/tangy)
olive oil (bitter)
blood oranges (tart)
lemon juice (sour)

INGREDIENTS

2 blood oranges plus the juice of ½ blood orange (about 20–30ml / ¾–1floz / 1½–2 tablespoons)
2 eggs
scant ½ cup olive oil
⅓ cup Greek yoghurt (plus extra to serve)
juice of ½ lemon
1 teaspoon vanilla bean paste
⅔ cup superfine sugar
generous ¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt

FOR THE SYRUP

juice of 2 blood oranges (about 80ml / 2½floz / ⅓ cup)
⅓ cup superfine sugar
½ teaspoon vanilla bean paste

Method

Simple Citrus, Olive Oil & Vanilla Loaf is a guest recipe by Alexina Anatole so we are not able to answer questions regarding this recipe

You will need: 1 x 900g (2lb) loaf tin.

Preheat the oven to 160°C fan/180°C/350°F/gas 4 and line the loaf tin.
Zest the two oranges and set the zest aside, then top and tail them, removing the skin and pith by running a knife down the sides. Slice the oranges crossways into 5mm (¼in) rounds, picking out and discarding the pips. Arrange in the bottom of the loaf tin in a single layer (you may not need all the slices, depending on the size of your oranges).
In a jug, whisk together the eggs, olive oil, yoghurt, orange zest and juice, lemon juice and vanilla.
Separately, whisk together the sugar, flour, baking powder, bicarbonate of soda and salt in a medium bowl. Pour the wet ingredients into the dry ingredients and mix until combined.
Pour the batter into the prepared loaf tin and bake until a skewer comes out clean, around 45 minutes. Allow to cool for 5–10 minutes, then turn out onto a wire cooling rack.
To make the syrup, combine the orange juice, sugar and vanilla in a pan and bring to the boil. Simmer for 2–3 minutes until slightly thickened, then remove from the heat and set aside to cool for 5 minutes.
To serve, turn the loaf upside down (so that the oranges are visible) and brush the syrup over the top. Serve slices with a dollop of Greek yoghurt.

You will need: 1 x 900g (2lb) loaf tin.

Preheat the oven to 160°C fan/180°C/350°F/gas 4 and line the loaf tin.
Zest the two oranges and set the zest aside, then top and tail them, removing the skin and pith by running a knife down the sides. Slice the oranges crossways into 5mm (¼in) rounds, picking out and discarding the pips. Arrange in the bottom of the loaf tin in a single layer (you may not need all the slices, depending on the size of your oranges).
In a jug, whisk together the eggs, olive oil, yoghurt, orange zest and juice, lemon juice and vanilla.
Separately, whisk together the sugar, flour, baking powder, baking soda and salt in a medium bowl. Pour the wet ingredients into the dry ingredients and mix until combined.
Pour the batter into the prepared loaf tin and bake until a skewer comes out clean, around 45 minutes. Allow to cool for 5–10 minutes, then turn out onto a wire cooling rack.
To make the syrup, combine the orange juice, sugar and vanilla in a pan and bring to the boil. Simmer for 2–3 minutes until slightly thickened, then remove from the heat and set aside to cool for 5 minutes.
To serve, turn the loaf upside down (so that the oranges are visible) and brush the syrup over the top. Serve slices with a dollop of Greek yoghurt.