I had a conversation with a colleague a few days back about a very personal topic. Sometimes I feel like you can really tell a person by their responses to this particular question. A simple ‘whatever’ makes me shudder, as if they have no regard for their well-being while a really specific response, which might come across just slightly too strongly makes me take a step back, like ‘whoa, I ain’t gonna mess with ya’ and then there are those who seem so carefree in their answers, who break out in a slight smile at the very thought of contemplating what would their answer be…
Well, this colleague of mine was the sort that you knew right away, would find happiness in a great cup of coffee, appreciate a good joke and offered a smile, along with more-than-a-one-word-answer.
Oh, by the way, we were talking about what we like on our toast. She said marmalade. And it started a whirlwind of a craving.
Here’s a gorgeous, moist, not too sweet, very tender loaf brought to new lofty heights with a sugar glaze that becomes crispy as it sits and almost makes you want to eat the entire top of the loaf first.What can I say? Nigel Slater = love!
Gluten Free Sticky Marmalade Loaf (inspired by my colleague & Nigel Slater)
1/4 cup + 2tbsp vegetable oil
1/4 cup + 1tbsp yoghurt (I only had non-fat)
120g brown sugar
a large orange
3 large eggs
75g orange marmalade
1.5 cups GF flour blend
2 tsp baking powder
1) Preheat oven to 180degreesC, grease a loaf tin (25 x 11 cm and 7 cm deep)
2) In the bowl of a kitchenaid, Beat the eggs and brown sugar together until double in volume (pale and fluffy)
3) Grate the rind of the orange and juice half the orange, reserve the other half
4) Sift the flour and baking powder together
5) Once the eggs are fluffy, add in the flour mix and combine using the paddle attachment.
6) Add in the yoghurt, rind and juice. Mix well, careful not to overmix (which can aerate the batter too much and cause it to fall while baking)
7) Finally, add in the marmalade and blend well.
8) Pour into the prepared loaf tin and smooth the top. Bake for 35-40 minutes or until a skewer inserted comes out clean.
9) Leave to cool in the tin for 5 minutes before removing and cooling completely on a wire rack.
Crisp Sugar Frosting
100g icing sugar
3-4 tbsp orange juice
1) In a bowl, mix the icing sugar and 3 tbsp of the juice until smooth. If the frosting is very thick, add in more juice, a teaspoon at a time until slightly runny.
2) You can drizzle it over the loaf a la free style, or use a brush and ‘paint’ on the frosting. This way, you can control where the ‘trickle down the side’ action happens, well, sort of. :)
Enough for 8 or 6 hungry folks or 1 greedy girl.