ESSENTIAL RECIPES- DESSERTS
CLEMENTINE / CLEMENGOLD POPPY SEED LOAF CAKE
By Christine Capendale @ christinecapendale
Serves: 10
INGREDIENTS
• 260g cake flour
• 7.5ml baking powder
• 2.5ml bicarbonate of soda
• 2.5ml salt
• 45ml poppy seeds
• 200g butter
• 200g castor sugar
• 30ml clementine zest
• 3 eggs
• 30ml clementine or orange juice
• 15ml lemon juice
• 150g Amasi or buttermilk
For the frosting:
• 150g full-fat cream cheese
• 80g butter
• 10ml clementine zest
• 150g sifted icing sugar
To garnish:
• poppy seeds
• sliced clementine or citrus of choice
METHOD
1. Preheat the oven to 170 ° C. Grease and line a loaf pan with baking paper.
2. Sift together the flour, baking powder, bicarbonate of soda, and salt, then mix in the poppy seeds.
3. Cream the butter, castor sugar and zest together until light and fluffy, about 3-4 minutes. 4. Beat in the eggs one at a time, mixing well after each addition.
5. Gradually add the dry ingredients and the clementine or orange juice, lemon juice and Amasi to the creamed butter mixture and mix gently until well incorporated.
6. Spoon the batter into the prepared pan and smooth the top. Bake for about 50 minutes, or until a skewer inserted into the centre comes out clean. If the top starts to brown too quickly, cover it loosely with aluminium foil.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
8. To make the frosting, beat the cream cheese, butter and zest until light and fluffy, then mix in the sifted icing sugar.
9. Spread the frosting evenly over the cooled cake.
10. Garnish the cake with clementine slices and a sprinkle of poppy seeds.
did you know?
The zest of a ClemenGold packs intense citrus oils. Add it to cakes, dressings, or marinades for a bright flavour boost.
You can freeze ClemenGold segments & blend them into smoothies or desserts for a naturally sweet, icy texture.