Frosted Orange Loaf Cake
|Soft margarine||250 Gram (1 Cup Plus 2 Tablespoons)|
|Sugar||250 Gram (1 1/4 Cup)|
|Self rising flour||100 Gram (2/3 Cup)|
|Orange liqueur||1 Tablespoon|
|Orange peel||2 , grated|
|Lemon peel||1 , grated|
|Orange juice||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Cornstarch||100 Gram (Scant 1 Cup)|
|Ground almonds||100 Gram (1 Cup)|
|Chopped candied orange peel||1⁄2 Cup (8 tbs) (75 Gram)|
|Orange jelly/Marmalade||3 Tablespoon|
|Powdered sugar||200 Gram, sifted (1 2/3 Cup)|
|Chopped candied orange peel||3 Tablespoon (25 Gram)|
Grease a 9-1/4x5-1/4-inch (23x13-cm) loaf pan and sprinkle with fine breadcrumbs.
Preheat oven to 350°F (175°C).
To make cake, beat margarine and sugar in a medium bowl until light and fliuffy.
Beat in eggs and egg yolks one at a time with a few tablespoons of flour.
Mix in salt, liqueur, orange and lemon peel and juices.
Sift remaining flour with cornstarch.
Fold into cake mixture with almonds and candied peel.
Turn batter into prepared pan.
Bake 1-1/4 hours or until a wooden pick or skewer inserted in center comes out clean.
Remove from pan; cool on a wire rack.
To make frosting, warm orange jelly or marmalade and spread over top of cooled cake.
Combine powdered sugar and orange juice in a small bowl.
Spread frosting over cake.
Sprinkle with candied peel while frosting is soft.