Another very easy recipe from Mary Berry’s Baking Bible, this is really the same recipe as her Crunchy top lemon cake which she bakes in 18cm/7in deep round cake tin and it’s similar to the lemon traybake except that the proportions of flour to sugar and butter are slightly different for the traybake. I had to buy 1lb loaf tins for this recipe and I did think about trying it in my 2lb loaf tin but I also want to try the malt loaf and that really would be better in smaller loaves. This recipe took about 15 mins to gather ingredients and make.
The freshly baked loaves covered in a crunchy topping looked simple but adorable. These loaves are a beautifully light sponge with a delicate flavour of orange and a nice crunchy topping.
- 100g (4oz) softened butter
- 175g (6oz) self-raising flour
- 1 level tsp baking powder
- 175g (6oz) caster sugar
- 2 large eggs
- 4 tbsp milk
- finely grated rind of 1 orange
for the topping
- juice of 1 orange
- 100g (4oz) granulated sugar
- Pre-heat the oven to 180 C/Fan 160/Gas Mark 4. Grease and line two 1lb loaf tins
- Measure all the cake ingredients into a large bowl and beat well for 2 minutes. divide the mixture evenly between the tins and level the surface of each.
- Bake in the pre-heated oven for about 30 mins or until the loaves spring back when the surface is lightly pressed.
- Whilst the cakes are baking, make the crunchy topping. Measure orange juice and sugar into a small bowl and stir to mix. Spread the mixture over the baked loaves while they are still hot, then leave to cool completely in the tins.