My mum came home a couple of weeks ago with 2 loaf pans… Then on the weekend, we were shopping and she bought another one.

I think it was a hint.

So I made this…
I originally wanted to make it lemon, but for some reason our lemon tree is only growing green lemons. I guess it’s just not lemon season yet. Hoping we had some oranges, I looked in the fridge and found one lone one. Phewf! I think maybe someone put it in there saving it for themselves… But I took it. You have to be quick in my family!
Orange & Pecan Loaf Cake.

[Printable recipe here]
You can make it in just a normal tin if you so desire.
You Will Need…
175 Grams Butter
3 eggs
1 Cup Sugar
1 Orange (I found it wasn’t very orangey.. So if you like orange, make it 2 oranges!)
2 Cups Plain Flour
2 Teaspoons Baking Powder
1/2 Cup Plain (thick greek style) Yoghurt (or sour cream)
1 cup pecans roughly chopped (Save some for the top)
1/4 cup sugar (extra)
Juice from the orange(s)

Grease your loaf tin, and preheat the oven to 170 degrees celsius.
Grate the orange, until you have as much orange zest as possible.

Place the sugar, butter and zest into a mixer, and beat until creamy.
Add the eggs 1 at a time, and beat after each one until fully incorporated.
Add the yoghurt and continuing beating.
Mix in the flour, baking powder and pecans. (Remember to save some to put on top)
Spoon the mixture into your tin, and place pecans all over the top.

The cake mix will be very thick. It’s a dense cake!
Place in the oven for 40-50 minutes, until a skewer inserted comes out clean.

Once cake is cooked, leave to cool in tin.
Place in a saucepan, the extra 1/4 cup of sugar and orange juice.
Stir until sugar has dissolved, and then let boil for 1-2 minutes.
While the cake is still in the tin, drizzle the orange syrup all over. Allow the cake to soak up as much syrup as possible before turning out onto a plate.

Serve slices warm with cream for dessert. Also perfect cut into slices the next day.