Mimosa Loaf Cake
This Mimosa Loaf Cake has a delicious orange and Prosecco cake and is decorated using Orange and Prosecco buttercream.
Servings: 10 Servings
Ingredients
For the Cake
- 200 g Caster Sugar
- 200 g Unsalted Butter
- 200 g Self-Raising Flour
- 4 Large Eggs
- 1 tsp Baking Powder
- 30 ml Prosecco
- 3-4 tsp Freshly Squeezed Orange Juice
- Zest of 1 Orange
For the Buttercream
- 400 g Icing Sugar
- 200 g Unsalted Butter
- 2-3 tsp Prosecco
- 2-3 tsp Freshly Squeezed Orange Juice
- Orange Food Colouring
Instructions
To Make the Cake
- Preheat the oven to 180C (160CFan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl mix together the butter and sugar until pale and fluffy. Add in the flour, eggs, and baking powder and mix again until combined.
- Finally, add in the Prosecco, Orange Juice and Zest and mix again until it is completley incorporated.
- Fill the tin with the cake mixture and bake in the oven for 45-50 minutes or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 15-20 minutes and then transfer to a wire rack to cool completley.
To Make the Buttercream
- Add a large bowl add the butter and icing sugar and mix until combined and thick.
- Split the mixture into two bowls. Too one bowl add the orange juice and food colouring. Add the food colouring a little at a time and stir in between each addition until you reach the desired colour.
- In the second bowl add the Prosecco and mix.
- Place your piping bag into a cup add the orange buttercrem to one side of the bag, add the Prosecco buttercream to the other side. Gently squeeze some of the buttercream out into a bowl until you can see both colours.
- Pipe the buttercream onto the cake and decorate with some sprinkles.