Clementine Poppy Seed Loaf Food

CLEMENTINE POPPYSEED LOAF

Clementine Poppyseed Loaf image

Provided by Académie Culinaire

Time 1h23m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup (250 mL) sugar
1/4 cup (60 mL) non-hydrogenated margarine
1 eggs
2 Tbsp. (30 mL) low-fat plain yogurt
1/2 cup (125 mL) milk
1 1/2 cups (375 mL) all-purpose flour
1 tsp. (5 mL) baking powder
2 clementines, zest only
2 Tbsp. (30 mL) poppy seeds
clementine supremes to garnish

Steps:

Preheat oven to 350°F (180°C).Line an 8 in. x 4 in. (1.5 L) loaf pan with foil and lightly oil foil.In a large bowl, cream butter, sugar and margarine. Stir in egg and yogurt; then milk.In another bowl, combine flour and baking powder.Add dry ingredients to liquid mixture, beating until smooth.Add clementine zest and poppy seeds.Pour batter into the loaf pan and bake for 1 hour or until a toothpick inserted in the centre comes out clean.Take loaf out of the oven and cool 3 minutes in the pan.GlazeIn a small bowl, mix clementine juice and sugar together.Spoon over hot cake.Turn loaf out and remove foil. Cool loaf on a cake rack.Slice only when completely cooled. Serve with clementine supremes.

CLEMENTINE POPPY SEED LOAF

Clementine poppy seed loaf image

This easy, zesty loaf cake makes a lighter festive alternative to traditionally dense fruitcakes - pipe the icing and add candied peel to add a touch of Christmas sparkle

Provided by Sarah Cook

Categories Afternoon tea, Dessert, Treat

Time 1h40m

Yield Cut into 10-12 slices

Number Of Ingredients 14

Ingredients

140g butter , softened, plus extra for greasing
50g crème fraîche
200g golden caster sugar
1 tsp orange or vanilla extract
3 large eggs
225g self-raising flour
50g cornflour
2 tbsp poppy seeds , plus extra for sprinkling
4 clementines , zest from 3 and 100ml juice
140g unsalted butter , softened
300g icing sugar
140g crème fraîche
zest 2 clementines
1 tbsp chopped candied peel (optional)

Steps:

Heat oven to 160C/140C fan/gas 3 and grease a 2lb loaf tin. Line the base and ends with a long strip of baking parchment.
Beat the butter, crème fraîche, sugar and vanilla extract until pale and fluffy. Whisk in the eggs, one by one, followed by the flours, poppy seeds, zest and juice. Scrape into the prepared tin and bake on a middle shelf for 1 hr-1 hr 10 mins until a skewer poked into the centre comes out clean. Cool the cake for 20 mins in the tin, then carefully tip out and cool completely on a wire rack.
Meanwhile, make the icing - beat together the butter, icing sugar and crème fraîche until pale and fluffy. Add half the clementine zest and beat just a couple of times to incorporate, then cover and leave in the fridge to chill until the cake is ready to ice and the icing is firm enough to spread or pipe.
Spread the icing all over the cake or put in a food bag or piping bag, snip off the corner and pipe thick stripes over the top. Sprinkle with the remaining clementine zest, the candied peel (if you like), and a pinch more poppy seeds. Will keep in an airtight container for 2-3 days.

Nutrition Facts : Calories 516 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

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