Iced Orange Ginger Loaf - cooking recipe

Ingredients

11 tbsp butter, softened
1 2/3 cup sugar
3 None oranges, zested
2 None eggs
3/4 cup self-rising flour
3/4 cup whole wheat self-rising flour
2/3 cup unsalted roasted cashews, finely chopped
5 oz candied ginger, finely sliced
1/2 cup milk
1/2 cup sour cream
1 cup powdered sugar, sifted
1/4 cup fresh orange juice
1/2 cup water

Preparation

Preheat oven to 350\u00b0F. Lightly grease and line a 4x10 inch loaf pan with parchment paper. For the batter, beat together the butter, 3/4 cup sugar and 2/3 of the zest until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift the flours into another bowl and stir in the nuts and ginger. In a third bowl combine the milk and sour cream. Fold into the butter mixture alternating with the flour mixture. Spoon into the pan and bake for 50-55 mins, until a skewer comes out clean. Cool in the pan for 5 mins before turning out onto a wire rack to cool completely.
Meanwhile, for the orange icing, whisk together 1/4 cup sugar, the powdered sugar, and the orange juice until smooth.
For the candied orange zest, combine the remaining zest and sugar with the water in a saucepan and stir over low heat until the sugar has dissolved. Simmer for 5 mins, then cool.
To serve, drizzle the cooled loaf with the orange icing and top with the candied zest.