Orange & Brazil Nut Loaf

This Orange & Brazil Nut Loaf is a comforting, rustic dessert that balances bright citrus zest with the rich, earthy depth of brazil nuts. The combination of self-raising and wholemeal flours creates a tender crumb with a slight wholesome chew, while demerara sugar adds a lovely caramelized crunch. Infused with fresh orange juice and rind, the loaf is aromatic and moist, making it perfect for afternoon tea or a light dessert. Its simple to prepare using pantry staples, yet feels special enough for guests. Store it wrapped in cling film to keep it fresh for several days, or serve with a dollop of cream for an indulgent treat.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 3283.5

Dietary: Vegetarian

Description

This Orange & Brazil Nut Loaf is a comforting, rustic dessert that balances bright citrus zest with the rich, earthy depth of brazil nuts. The combination of self-raising and wholemeal flours creates a tender crumb with a slight wholesome chew, while demerara sugar adds a lovely caramelized crunch. Infused with fresh orange juice and rind, the loaf is aromatic and moist, making it perfect for afternoon tea or a light dessert. Its simple to prepare using pantry staples, yet feels special enough for guests. Store it wrapped in cling film to keep it fresh for several days, or serve with a dollop of cream for an indulgent treat.

Ingredients

8 ounce Self-raising flour, sieved
2 ounce Plain wholemeal flour
1 teaspoon Bicarbonate of Soda
6 ounce Butter
8 ounce Demerara Sugar
4 ounce Brazil Nuts, chopped
2 oranges Grated rind
2 ounce Mixed Peel
4 medium Eggs
1/4 pint Orange juice
6 whole Brazil nuts
1 tablespoon Golden syrup or clear honey
1 orange Shreds of rind for decoration

Directions

1
Preheat the oven to 170C/325F/Gas Mark 3.
2
Grease and line a 2-pound loaf tin with baking parchment.
3
Sift the self-raising flour and plain wholemeal flour into a large mixing bowl, then add the bicarbonate of soda.
4
Add the butter to the flour mixture and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
5
Stir in the demerara sugar, chopped brazil nuts, grated orange rind, and mixed peel.
6
In a separate small bowl, beat together the eggs and orange juice until well combined.
7
Pour the egg mixture into the dry ingredients and mix well until a smooth, consistent batter forms.
8
Spoon the batter into the prepared loaf tin and smooth the top.
9
Press the whole brazil nuts onto the top of the loaf for decoration.
10
Bake for 75 to 90 minutes, or until a skewer pushed into the center of the loaf comes out clean.
11
Remove the loaf from the oven and immediately brush the top with golden syrup or clear honey.
12
Allow the loaf to cool in the tin for 15 minutes, then turn it out onto a wire rack to cool completely.
13
Decorate with shreds of orange rind before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 3283.5kcal

% Daily Value *
Total Fat 188.0g290%
Saturated Fat 82.9g415%
Cholesterol 322.5mg108%
Sodium 995.5mg42%
Total Carbohydrate 409.8g137%
Dietary Fiber 15.4g62%
Sugars 350.9g
Protein 27.8g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: orange, brazil nuts, loaf, baking, citrus, dessert, wholemeal, demerara, vegetarian, afternoon tea, moist, zest, glaze, homemade, comfort food, nutty, citrus loaf, british baking

Read it online: https://www.chefs-mate.com/recipe/orange-brazil-nut-loaf/