Clemengold Citrus Loaf
We love ClemenGolds for their incredible juiciness and zingy flavour. This is such an easy recipe to make and is great for tea.
- Yields: 1 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 50 mins
1 C (250 ml) sugar
1 C (250 ml) sour cream or full-fat Greek yoghurt
½ (125 ml) C vegetable oil
zest of two Clemengolds
juice of 1 Clemengold (around 3-4 tablespoons)
1 ½ C (375 ml) cake flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
juice of 2 Clemengolds
Preheat the oven to 180 ºC. Grease a loaf pan and set aside.
Add the eggs, sugar, sour cream (or yoghurt) and oil to a bowl and whisk to combine.
Add the zest and Clemengold juice and whisk to combine.
Add the flour, baking powder and salt and stir until just combined, don’t overmix. The batter may be a bit lumpy but you don’t need to worry.
Pour the batter out into the greased loaf tin and place in the oven.
Bake for around 50 to 55 minutes, or until a cake tester (or skewer) inserted in the centre comes out clean. Check with about 10 minutes to go before the full cooking time to check for doneness. If the cake is browning too much, pop a piece of foil over the top.
To a glass jug add the icing sugar and the Clemengold juice. Stir until combined and dissolved. If it’s lumpy whizz in the microwave for a few seconds to heat which will dissolve the sugar. Pour the syrup over the loaf while still hot and in the tin.
Once cool, remove from the tin, slice and serve. Elevate with a dollop of mascarpone and a little extra grated zest.
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