Orange & Brazil Nut Loaf

Orange & Brazil Nut Loaf

5 small oranges
1 lemon
300g shelled brazil nuts
250g caster sugar
6 Eggs
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice

1. Wipe the fruit well and put in a large saucepan with enough cold water to cover. Bring to the boil and simmer briskly with the lid on for 20 minutes, topping up with hot water if necessary. Remove the fruit from the pan and leave to cool for 20 minutes.

2.  Preheat the oven to 180°C/gas 4. Spread out the nuts on a baking tray. Toast in the oven for about 5 minutes until pale golden. Chop roughly, then tip into a food processor and grind to a fine powder.

3. Reduce the oven temperature to 170°C/gas 3. Grease a 25cm springform cake tin.

4. Cut the fruit in half and remove the seeds - don't remove the peel though. Put everything in a food processor. Add the nuts, sugar, eggs, baking powder, cinnamon and allspice, and purée for 30 seconds. Scrape the purée from the sides of the bowl. Process for another 20 seconds until you have a thick batter.

5. Pour the batter into the prepared tin. Bake for 40-50 minutes, or until a skewer inserted in the centre comes out clean - the cake should be quite moist.

6. Leave to cool in the tin. When cold, remove the cake from the tin and transfer to a wire rack. Leave to sit for a few hours before eating.

I made 2 loaves out of this mixture. Needless to say, I didn't leave them for the recommended few hours before I cut one open.

It is a zesty and moist cake, ahem, I mean to say, loaf!


  1. Looks lovely, Holler. And Brazil nuts are my favourite. :)

  2. I especially like when they are all peeled for you! Nut cracking is a hard job.

  3. wow!! this looks amazing...I mean really amazing. and it sounds delicious too!

  4. thanks Holler - as a cake I think this looks superb but as a nut roast I wonder how it would go with a side dish of vegetables or salad :-) I have been laughing at your effrontery - but it really does show that blog events are fun but not always what takes your fancy!

  5. Dear holler. It does look really good - so I just wanna double check - the peel doesn't leave a bitter taste? Because I used to get lazy when juicing oranges and leave the peel on and Mr Moi would refuse to drink the juice!

  6. it looks really delicious. Orange is a great ingredient!!
    Thanks for the recipe
    Have a nice day

  7. A sweet perhaps, I can convince my hubby with this one. I feel awful I didn't come up with anything on time. I'll stand back and admire all the entries this time around.

  8. That looks great and I love James Martin recipes. They usually work out really well.

  9. I've never had nutloaf but it looks amazing~!

  10. This nut loaf sounds so good. Nuts, orange cinnamon...mmm...

  11. Your bread looks very tasty. I made banana pecan bread today. I'm going to try this recipe next wekk. I'll let you know how it turns out.

  12. Thanks Mary, It is a lovely moist cake. I am not a very cakey person, but I quite like a slice, now and then!

    Hi Edamame, Thanks for visitng. I had trouble translating your blog, but that might just be beacause my connection is iffy just now. I will try again later.

    Hi Johanna, Yes, well! I left it to the last minute and hadn't devised a new loaf recipe, but I thought you would prefer some kind of entry. You are right though, it wouldn't go well with veg or salad.

    Hi Little Miss Moi, It does have a slightly bitter taste, but more zesty. James Martin tooks it with chocolate ganache and I think that would relly work well. Have you ever had dark chocolate coated orange peel? I think it is that kind of flavour combo. You could always chop the skin of the oranges and then just add as much peel as you want.

    Hi Silvia, Thanks. Hope you have a good day too!

    Hi Pixie, oh well never mind! I am looking forward to the lineup too!

    Hi Silvie, I like watching James Martin cook! He has a twinkle in his eyes!

    Hi Lina, Well, I did cheat, as Johanna would tell you. I did make it in a loaf tin, but really it is cake. Nutloaf or nutroast, which ever you prefer, is usually a savoury dish, with chunks of nuts through it.

    It is a good selection of flavours, Kevin!

    Banana Pecan Bread, now that sounds good Chef Erik!

  13. Oh, this looks good! I've never tried a sweet nut loaf--funny, I used brazil nuts in my savory one! Think I'll have to give this one a whirl.

  14. Mmm yummy I'd love to try that! I don't eat brazil nuts often, or reallye ver.

  15. Brazil nuts, one of my favorites but have never used them in cooking! Why? Because I eat them all from the package before I have time to cook with them. This loaf looks like it would be great with a bowl of fresh fruit for morning breakfast! And serving it warm with a lump of butter....ahhhhh

  16. Ok, I tried your recipe today, came out perfect, everyone was immpressed. I love the zing, the orange really brightens up the flavour.

  17. Hi Ricki, I bet the brazil nuts tated good in that savoury loaf!

    Thanks Lucy!

    Hi Ashley, I don't eat brazil nuts often either, probably just at Christmas, when everyone seems to be buying nuts so they can have that yearly use of their nutcracker! I prefer pistachios myself!

    Good serving suggestion Deb!

    Hi Chef Erik, glad you liked it! I have just been over at your blog and I am going to investigate the blog carnival you posted. I had not heard of it before.

  18. Bet it was delicious! I am exactly the same and always dive straight into cakes before letting them cool. I have been known to burn my tongue in my over-enthusiasm before now... Serves me right, I suppose!

  19. Oh, this looks good. I must give it a go! :-)

    Thanks for posting.



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