Easy orange cake with a few healthy extras thrown in to make it feel virtuous! Tastes so good that there won't be any left for the next day.
Can add chocolate chips for a bit of naughtiness.
180 C is very hot for a loaf cake, I used 155 and even then had to move the loaf to the bottom of the oven at 35 minutes as it was beginning to burn but still wet in the middle. I assume that is why you lined your loaf pan. I ignored instructions, they seem complex for a loaf, and just threw everything in and mixed by hand with a wooden spoon, batter looked smelled and tasted wonderful. I had to substitute self raising flour (flour with phosphate aerator) for plain flour (I had run out of plain) but it did not rise too much. Liked suggestion of chocolate chips, just shoved them into the batter top after putting it in the canola sprayed tin. They ended up at the bottom. Turns out of tin perfectly, does not need baking paper as such, as it does not stick to pan. It does not rise too much in the middle and did not sink on cooling. Texture is granular like a flourless meal cake, flavour is wonderful. I will be making this again (and again) on a lower temperature and probably lining the tin (without greasing I expect baking paper will release fine and will decrease rate heat transfer at edges). - 01 Jun 2015 (Review from Allrecipes UK & Ireland)