Raspberry and orange loaf

6 servings Prep: 15 mins, Cooking: 30 mins
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Pair this sinfully delicious dessert dish with a wine of your choice.

By Food24 June 09 2010
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Ingredients (12)

85 g butter — unsalted
3/4 cup castor sugar
2 eggs — large
1 Tbs orange — zest only
1 tsp vanilla — essence
1 1/2 cup flour
1 tsp Baking powder
12 cup milk
2 oranges — juice only
1 cup raspberries
SYRUP:
1/2 cup orange juice — freshly squeezed
1/2 cup sugar
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Method:

Beat 85g of pure unsalted butter with 3/4 cup caster sugar until light and fluffy.

Gradually add 2 large eggs, 1 tbl orange rind and 1 tsp pure vanilla essence.

Sift in 1 1/2 cups flour, 1 tsp baking powder.

Mix 12 cup of milk with the juice of 2 oranges and fold into the batter.

Decant into a loaf tin I swirled in about 1 cup of the raspberry mixture at this point.

Bake at 180 degrees until golden.

Syrup:

Heat and stir until the sugar dissolves.

Pour over bread immediatly after removing from the oven – dont pour all at once just enough to cover the loaf, keep the extra for serving.

To serve:

Serve plain slices with hot cups of Chai.

Warm and serve with some plain vanilla ice cream/ homemade custard and a drizzle of the extra syrup.

You can also use this as a base to a trifle.

For more of Slices of Kiwi’s awesome recipes click here…



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