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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
Clementine Poppyseed Loaf
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
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    427-454 g, SELECTED VARIETIES

  • 1
    egg
  • 2 Tbsp.
    (30 mL)
    low-fat plain yogurt
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    DANONE ACTIVIA 650 g, 8 X 100 g or OIKOS GREEK YOGURT 4 X 95 - 100 g, 500 g

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  • 1/2 cup
    (125 mL)
    milk
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    MILK 2 L SELECTED VARIETIES

  • 1 1/2 cups
    (375 mL)
    all-purpose flour
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    5 kg SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    baking powder
  • 2
    clementines, zest only
  • 2 Tbsp.
    (30 mL)
    poppy seeds

  • clementine supremes to garnish
  • 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.

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