Citrus Sponge Loaf

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Citrus Sponge Loaf
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
238
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie238 kcal(11 %)
Protein3.82 g(4 %)
Fat13.03 g(11 %)
Carbohydrates26.56 g(18 %)
Sugar added13.57 g(54 %)
Roughage0 g(0 %)
Vitamin A141.45 mg(17,681 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.13 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate37.94 μg(13 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C0.16 mg(0 %)
Potassium38.18 mg(1 %)
Calcium61.18 mg(6 %)
Magnesium2.99 mg(1 %)
Iron0.66 mg(4 %)
Iodine15 μg(8 %)
Zinc0.1 mg(1 %)
Saturated fatty acids7.69 g
Cholesterol76.17 mg

Ingredients

for
1
Ingredients
1.333 cups self-rising flour (sifted)
¾ cup unsalted butter (softened)
¾ cup golden caster sugar
½ cup Greek yogurt
3 eggs
juiced and zested Oranges (from one orange)
½ teaspoon Orange blossom water
2 tablespoons Orange marmalade
Oranges (cut in half to garnish)
Orange zest (julienned to garnish)
1 tablespoon brown sugar (to garnish)
How healthy are the main ingredients?
eggOrangeOrange

Preparation steps

1.
Pre-heat the oven to 170°C | 325F | gas 3. Grease and line a 2lb loaf tin.
2.
In a large mixing bowl, beat together all the ingredients apart from the orange garnish using an electric hand held whisk until the batter just comes together.
3.
Spoon into the prepared loaf tin and bake for 70-80 minutes until a cake tester comes out clean when inserted into the centre of the cake. Remove from the oven and allow to cool in the tin.
4.
Once cool, turn out and cut half of the cake into 1.5 cm thick slices. Arrange the slices of cake and the uncut cake on a serving plate.
5.
Garnish the uncut cake with the slices of orange and julienned orange zest. Sprinkle the cake with the demerara sugar and serve.
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