In a blender, cream together the eggs and sugar until they become light and fluffy.
Sift the flour into egg mix and fold in gently.
Pour in orange juice, zest and sour cream and mix until combined, pour this mix into cake tin and bake in a pre-heated oven at 190C for about 45 minutes.
Melt the butter in a small pan then add the orange slices and cointreau then bring to a boil.
As the mix cools take out the orange slices (set aside). Mix through the icing sugar with the orange liquid until a paste forms.
Drizzle the icing over the orange loaf and place orange slices to garnish the top.
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