Mimosa Loaf Cake

Name: Mimosa Loaf Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 - 10 serving(s)
Ingredients: 200 g (7oz) unsalted butter, softened, plus extra to grease; 200 g (7oz) caster sugar; 3 large eggs, beaten; 200 g (7oz) self-raising flour; 1/2 tsp baking powder; Finely grated zest 3 oranges, plus 1tsp of juice; 100 mL (3 1/2 fl oz) Prosecco; 100 g (3 1/2oz) unsalted butter, softened; 225 g (8oz) icing sugar, sifted, plus extra if needed; Finely grated zest 3 oranges; 1 tbsp. orange juice; 2 tbsp. Prosecco

We've turned the classic brunch cocktail into a zingy loaf cake

By The GH Kitchen TeamPublished: 14 March 2018

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Yields:

8 - 10 serving(s)

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Cal/Serv:

502

Ingredients

200 g (7oz) unsalted butter, softened, plus extra to grease
200 g (7oz) caster sugar
3 large eggs, beaten
200 g (7oz) self-raising flour
1/2 tsp baking powder
Finely grated zest 3 oranges, plus 1tsp of juice
100 ml (3 1/2 fl oz) Prosecco

FOR THE ICING

100 g (3 1/2oz) unsalted butter, softened
225 g (8oz) icing sugar, sifted, plus extra if needed
Finely grated zest 3 oranges
1 Tbsp. orange juice
2 Tbsp. Prosecco

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin with baking parchment, making sure the paper comes up about 4cm (11/2in) higher than the top of the tin.
2. Step 2
  In a large bowl, beat butter and sugar with an electric whisk until light and fluffy – about 3min. Gradually add eggs, beating well after each addition.
3. Step 3
  Fold the flour, baking powder and orange zest. Fold in the orange juice, 50ml (2fl oz) prosecco until combined. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
4. Step 4
  Allow the loaf to cool in tin for 15min on a wire rack, then poke holes all over the top of the cake with a skewer and drizzle over the remaining 50ml (2fl oz) prosecco. Allow to cool completely. Invert the cooled loaf on to a serving plate and remove the tin. Carefully peel off the parchment.
5. Step 5
  To make the icing, in a large bowl beat together the butter and icing sugar with an electric whisk until light and fluffy, then beat in the zest, orange juice and prosecco.
6. Step 6
  Spread the icing over the top of the cake and then layer the orange segments in a row along the centre.
  
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Per Serving:

Calories: 502
Fibre: 1 g
Total carbs: 59 g
Sugars: 43 g
Total fat: 27 g
Saturated fat: 16 g
Protein: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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