This old-fashioned favourite can be whipped up in no time!
3 eggs, lightly beaten
¾ cup sour cream
1 tblsp finely grated orange rind
1¾ cups plain flour
2 tsps baking powder
1 cup almond meal
1 cup caster sugar
200g unsalted butter, melted
1¼ cups icing sugar mixture
½ tsp finely grated orange rind
1½ tblsps orange juice
Grease a 14cm x 24cm large loaf pan. Line base and sides with baking paper, extending paper 4cm above the pan edges.
Whisk together the eggs, sour cream and rind in a jug until combined.
Sift flour and baking powder into a large bowl. Stir in almond meal and sugar. Make a well in the centre. Add egg mixture and butter. Stir to combine. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 1 hour and 10 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Remove from oven. Stand in pan for 15 minutes. Transfer to a wire rack to cool completely.
To make icing, place sugar and orange rind in a medium bowl. Stir in orange juice to form a smooth, thick consistency. Spoon over loaf, allowing a little to drip down the side.
Stand loaf at room temperature until icing is set. Serve cut in slices.