Mimosa Loaf Cake

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 ½ fl oz) Prosecco

FOR THE ICING

100 g
(3 ½oz) 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

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The GH Kitchen Team

A crack team of highly skilled food content producers, 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. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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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