Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Clementine Poppyseed Loaf https://www.metro.ca/userfiles/image/recipes/pain-gateau-clementines-graines-pavot-5390.jpg PT20M PT1H00M PT1H23M
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.
6
1 cup (250 mL) sugar 1/4 cup (60 mL) non-hydrogenated margarine 1 egg 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
Clementine Poppyseed Loaf

Clementine Poppyseed Loaf

Rate this recipe
3 Votes
6
servings
0:20
Preparation
1:00
COOKING
1:23
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    sugar
  • 1/4 cup
    (60 mL)
    non-hydrogenated margarine
  • 1
    egg
  • 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
  • Glaze:

  • 2 Tbsp.
    (30 mL)
    clementine juice
  • 1/4 cup
    (60 mL)
    sugar
Imprimer ma sélection

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.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.