Ingredients

The following ingredients have 12 Servings
  • 3 large eggs (at room temperature)
  • 1 cup granulated white sugar (200g)
  • 1 Tbsp orange zest (packed, from about 2 medium oranges)
  • 1 1/2 cups all purpose flour (180g)
  • 1 1/2 tsp baking powder (5g)
  • Pinch salt
  • 1/3 cup + 1 Tbsp 35% b.f heavy whipping cream (95g *see Note 1)
  • 3 1/2 Tbsp butter (melted and cooled, salted or unsalted 50g)
  • 1/2 cup orange juice (freshly squeezed and strained, from about 2 medium oranges)
  • 3 Tbsp white granulated sugar (40g)
  • 1 tsp cornstarch

Instruction

  • Preheat oven to 325F (not fan-assisted), with rack in centre of oven.
  • Grease an 8 1/2 x 4-inch loaf pan and line with parchment paper, covering the bottom and long sides of the pan, overhanging the side edges by about an inch. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • Melt butter and set aside to cool until needed.
  • Add room temperature eggs and sugar to a large bowl (and using an electric mixer) or the bowl of a stand mixer fitted with the paddle attachment. Beat together well until light and fluffy, about 2 minutes. Add orange zest and mix in briefly. Add cream and beat mixture well, another 1-2 minutes.
  • With mixer on low speed, spoon in flour mixture, mixing until well combined. Add the melted (but cooled) butter and mix in until well combined.
  • Pour batter into prepared loaf pan and smooth top.
  • Bake in preheated oven for 60-65 minutes, or until the loaf tests clean with a tester inserted in the centre of the loaf.
  • About 10 minutes before the loaf is done, prepare the glaze by combining the glaze ingredients in a small saucepan. Heat over medium heat, stirring, until the sugar dissolves and mixture comes to a boil. Remove from heat and set aside until needed.
  • Remove from oven and let cool in pan for 2 minutes, then lift out of the pan by the parchment sides and place onto a cooling rack set on top of a rimmed baking sheet (to catch the drips from the glaze). Carefully remove the parchment paper and discard.
  • While loaf is still hot, use a skewer to pierce the top of the loaf generously, all over the top, inserting the skewer in about 1 - 1 1/2 inches. Pour part of the glaze over-top and allow to soak in a bit, then pour the remainder over-top, trying to cover the entire top with a bit of glaze.
  • Allow the loaf to cool completely before slicing.