Clementine Poppyseed Loaf
| Preparation: | 20 min |
| Marinating/Waiting: | 3 min |
| Cooking: | 1 h |
| Total: | 1 h 23 min |
servings
| Category: | Desserts |
| Subcategory: | Cakes |
| Source: | Académie Culinaire |
Recipe ingredients
- 1 cup (250 mL) sugar*
- ¼ cup (60 mL) non-hydrogenated margarine*
- 1 egg*
- 2 Tbsp. (30 mL) low-fat plain yogurt
- ½ cup (125 mL) milk
- 1½ 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
- Glaze
- 2 Tbsp. (30 mL) Clementine juice
- ¼ cup (60 mL) sugar*
Preparation
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.
Glaze
In 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.
Suggestion
Did you know that the Moroccan clementine is extremely juicy; it’s over 40% juice. This aromatic fruit gives rich fresh flavour to dishes.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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