I made a new cake today. It was supposed to be the Orange Cake from King Arthur Flour’s Whole Grain Baking. But Ian had just used the last of the whole wheat flour for bread, and since I was going to change the type of flour in the recipe, I made a few other changes…
The result was lovely! Crunchy on the outside and divinely soft inside. It was difficult not to just sit down and eat several slices all at once!
So here’s the recipe in all its untested glory.
2 ½ cups barley flour
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup (250g) butter, softened
1 ¼ cup sugar
1 cup milk
Zested rind of 1 orange
Mix together the flours, baking powder and salt in a medium bowl. Cream the butter and sugar until light and fluffy (this will take about 5 minutes). Beat in the eggs, one at a time. Add the flour mixture alternately with the milk. Stir in the orange zest.
Spoon batter into two greased and floured 9 x 5-inch loaf pans. Bake about 1 hour at 180°C (350°F). Remove the pans from the oven and allow to cool for about 5 minutes before turning out onto a rack. Place the rack over a large baking tray, and brush the glaze (see below) over the tops, bottom, and sides of the hot loaves, allowing it to soak in. Cool fully before serving.
½ orange juice
zested rind of 1 orange
¾ cup sugar
Put all glaze ingredients into a heat proof bowl and microwave for 1 minute. Stir until the sugar is dissolved. Brush onto cake.
**The crust on these loaves is fabulous! Next time I make these I’m going to bake them in mini-loaf pans in order to increase the crust to interior ratio! They’d probably also be great as cupcakes!