Name: Orange poppyseed loaf with sour cream frosting
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 10
Ingredients: Sour cream frosting; 50 gram unsalted butter, at room temperature; 1/2 cup (80g) icing sugar; 1/3 cup (80g) sour cream; 1 tablespoon orange marmalade; 3/4 cup (110g) self-raising flour; 1/3 cup (50g) plain flour; 1/2 cup (110g) caster sugar; 1 tablespoon poppy seeds; 125 gram unsalted butter, melted, cooled; 2 eggs, lightly beaten; 85 gram orange marmalade; 1/4 cup (60g) sour cream; 1 orange, finely grated rind of; 50 gram thinly sliced candied orange rind, to decorate; 50 gram unsalted butter, at room temperature

Ingredients

Sour cream frosting

50 gram unsalted butter, at room temperature

1/2 cup (80g) icing sugar

1/3 cup (80g) sour cream

1 tablespoon orange marmalade

3/4 cup (110g) self-raising flour

1/3 cup (50g) plain flour

1/2 cup (110g) caster sugar

1 tablespoon poppy seeds

125 gram unsalted butter, melted, cooled

2 eggs, lightly beaten

85 gram orange marmalade

1/4 cup (60g) sour cream

1 orange, finely grated rind of

50 gram thinly sliced candied orange rind, to decorate

50 gram unsalted butter, at room temperature

Method

1.Preheat oven to 180°C or 160°C fan. Grease and line a 14cm x 21 cm loaf pan, ensuring paper extends 5cm above rim of pan.

2.Sift flours into a large bowl. Stir in sugar and poppy seeds. Mix butter, egg, marmalade, sour cream and rind in ajug. Add to dry ingredients. Mix well. Spoon evenly into prepared pan. Bake for 50-55 mins, until a skewer inserted comes out clean. Turn out and cool on a wire rack.

3.To make sour cream frosting, using an electric mixer, cream butter and icing sugar until light and fluffy. Beat in sour cream and marmalade until combined. Spread over cooled loaf and decorate with candied orange rind.

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