Deriboy's honey and orange tea loaf

    1 hour 10 min

    This is a wonderful accompaniment to a nice cup of tea. Serve sliced and buttered.


    London, England, UK
    10 people made this

    Serves: 6 

    • 170g (6 oz) runny clear honey
    • 30g (1 oz) margarine
    • 170g (6 oz) self raising flour
    • 1 egg (at room temperature)
    • 1 level teaspoon of baking powder
    • 6 tablespoons of milk
    • 1 tablespoon of fresh orange juice
    • grated rind of 1 large orange
    • pinch of salt
    • honey to glaze

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 900g (2 lb) loaf tin.
    2. Cream the margarine and honey in a bowl - mixing really well. Add the egg and beat vigorously.
    3. Seive the flour, baking powder and salt and add alternately with the milk to the creamed mixture. Gently fold in the orange rind, mixing well.
    4. Spoon the mixture into the tin and bake for 45 mins.
    5. Remove from the oven and glaze with honey before returning to the oven for a further 10 mins.
    6. Remove from the tin and cool on a wire cooling rack. Serve sliced with butter.

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    Reviews & ratings
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    Reviews in English (6)


    Love it!! Had to improvise with grating the rind of a smaller orange and rather than orange juice I squeezed the remaining orange and I did not glaze it as I ran out of honey! Storming success as I've made another 3 in the past 2 weeks. Thanks!!!  -  26 Aug 2013


    Tried this today. Had to substitute plain flour, so following usual guidance of 2 tsps of baking powder per 250g flour, used 1 1/4 teaspoons of this. It rose well in the oven (needed 10 mins longer) but like jeangeni's cake, it sunk after. When cooled texture very sticky (more so than a ginger cake), but is tasty, if perhaps a bit too sweet and sticky. The recipe doesn't say when to add the orange juice, so I mixed it in at the same time as the zest. Although the recipe produced a satisfactory cake, the texture and its appearance wouldn't make it a good one for visitors, so I wouldn't be in a hurry to make it again.  -  12 Apr 2012


    tasted beautiful, unfortunately sank in the middle, didn.t affect the taste tho'  -  19 Dec 2011