coarsely grated rind of 2 oranges
scant 1/2 (us) cup (100 ml) orange juice
4 oz (100 g) chopped mixed peel, rinsed
4 oz (100 g) polyunsaturated margarine
3/8 cup (75 g) light muscovado sugar
1 egg
3/4 cup (75 g) self-raising flour
1/2 cup (75 g) plain wholemeal flour
scant 1/2 (us) cup (100 ml) orange juice
4 oz (100 g) chopped mixed peel, rinsed
4 oz (100 g) polyunsaturated margarine
3/8 cup (75 g) light muscovado sugar
1 egg
3/4 cup (75 g) self-raising flour
1/2 cup (75 g) plain wholemeal flour
method
1. Grease and line a 450 g (1 lb) loaf tin and set aside.
2. Mix together the orange rind and juice and peel.
3. Cream the margarine with the sugar until light and fluffy.
4. Beat in the egg with 30 ml (2 tbsp) flour.
5. Add half the remaining flours with half the orange mixture and fold in carefully with a metal spoon.
6. Add the remaining flours and orange mixture and mix well.
7. Spoon the mixture into the prepared tin and bake at 180°C (350°F) mark 4 for about 1 hour, until golden brown and beginning to leave the sides of the tin.
8. Cool in the tin for 3-4 minutes, then turn out on to a wire rack to cool completely.
9. Serve cut into slices.
2. Mix together the orange rind and juice and peel.
3. Cream the margarine with the sugar until light and fluffy.
4. Beat in the egg with 30 ml (2 tbsp) flour.
5. Add half the remaining flours with half the orange mixture and fold in carefully with a metal spoon.
6. Add the remaining flours and orange mixture and mix well.
7. Spoon the mixture into the prepared tin and bake at 180°C (350°F) mark 4 for about 1 hour, until golden brown and beginning to leave the sides of the tin.
8. Cool in the tin for 3-4 minutes, then turn out on to a wire rack to cool completely.
9. Serve cut into slices.
serving amount
makes 10 slices
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