Spring has returned! And with her, the promise of sunny days and warmer weather… At this time of year, my palate turns to bright, happy, citrus flavours. Perhaps it’s an attempt to jump the gun, straight to summer. In any case, these past few weeks I’ve been having a love affair with oranges. And as I was looking for something to bake this weekend, those oranges continued to call to me.
This cake may be simple, but what it lacks in style it certainly makes up for in flavour. The addition of coconut milk adds another summertime flavour layer, and gives it a deliciously moist and tender crumb… If you have more self control than I do, wrap the cake and let it rest into the refrigerator overnight, for optimal texture and flavour.
Orange Loaf Cake
1 1/2 cups All-Purpose Flour
2 tsp Baking Powder
1 tbsp Orange Zest, finely grated
1/3 cup Margarine
1 cup Sugar
1/2 cup Soft Tofu, pureed
1/2 cup Coconut Milk (canned, full fat)
1/4 tsp Coconut Extract (optional)
1 – 2 tbsp Shredded Coconut (unsweetened)
1/3 cup Icing Sugar
5 tbsp Orange Juice (fresh squeezed)
Preheat oven to 35o°F. Grease and flour a 9-inch loaf pan (or line with parchment, as I did).
Stir together flour, baking powder, and orange zest.
Beat together the margarine and sugar. Add the tofu, milk, and extract (if using), and beat for another 2 minutes. Add the flour mixture and blend until just combined.
Pour batter into loaf pan, sprinkle shredded coconut over the top, and bake for 40 – 45 minutes, until an inserted toothpick comes out clean.
To make the glaze, stir together the icing sugar and orange juice, until smooth. Pour the glaze over the hot cake.
Remove from the pan after the cake has cooled completely.