“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
200 g (7oz) unsalted butter, softened, plus extra to grease
200 g (7oz) granulated sugar
3 large eggs, beaten
200 g (7oz) self-raising flour
1/2 tsp baking powder
Finely grated zest 1 large orange (about 1 Tbsp), plus 1tsp of juice
2 teaspoons Tonga Vanilla extracted in Orange Spirits
100 ml (3 ½ fl oz) Prosecco
FOR THE ICING:
100 g (3 ½oz) unsalted butter, softened
225 g (8oz) powdered sugar, sifted, plus extra if needed
Finely grated zest 1 large orange
1 tbsp. orange juice
1 tbsp. Prosecco
1 teaspoons Tonga Vanilla extracted in Orange Spirits
Directions:Preheat oven to 350 degrees. Grease and line the base and sides of a 9x5x3 loaf pan with baking parchment, making sure the paper comes up about 2 inches above top of pan.
In a large bowl, beat butter and sugar with an electric whisk until light and fluffy – about 3min. Gradually add eggs, beating well after each addition.
Fold the flour, baking powder and orange zest. Fold in the orange juice, Vain vanilla extract, and 50ml (2fl oz) prosecco until combined. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
Allow the loaf to cool in tin for 15min on a wire rack, then poke holes all over the top of the cake with a skewer and drizzle over the remaining 50ml (2fl oz) prosecco. Allow to cool completely. Invert the cooled loaf on to a serving plate and remove the tin. Carefully peel off the parchment.
To make the icing, in a large bowl beat together the butter and icing sugar with an electric whisk until light and fluffy, then beat in the zest, orange juice, Vain vanilla extract and prosecco.
Spread the icing over the top of the cake and then layer the orange segments in a row along the centre.