Clementine Loaf Cake
"Treat yourself with a little zest."Serves | Prep Time 20 minutes | Cook Time 1 hour
Why I Love This Recipe
Put a little zest in your life! Enjoy this treat when you need a little something to make you feel special.
Ingredients You'll Need
Clementine Loaf Cake
1 1/2 cup all purpose flour (195 gr)
2 tsp baking powder
2/3 cup unsalted butter (150 gr), room temperature
3/4 cup granulated sugar (150 gr)
3 eggs, room temperature
Zest of 3 clementines
Vanilla Beans from 1 vanilla pod or (1 1/2 tsp vanilla extract)
3/4 cup ground almonds (75 gr)[Optional]
3 tbsp milk, room temperature
Clementine Sticky Sauce Topping
1/3 cup unsalted butter (75 gr)
3/4 cup brown sugar (100 gr), packed-Any sweetener of you choice(ex.: honey, agave, stevia, etc.)
Zest of 1 clementine
1/4 cup clementine juice (60 ml)
1/4 cup whipping cream (60 ml)[Optional]
Sift flour and baking powder into a bowl and set aside.
In another bowl, add in butter and sugar. Whisk for 5 minutes or until light and fluffy. Add in eggs, 3 clementines zest and vanilla beans. Whisk until well combined.
Add in previously sifted flour and ground almonds. Mix just until combined. Don't over mix to avoid hard, dense cake. Pour in the milk and give it one last mix to combine.
Pour the batter into a loaf pan or small cake pan that has been greased and floured beforehand. Spread evenly. Bake at preheated oven at 350ºF (175ºC) for 50 minutes or until fully cooked. Cover loosely with aluminium foil if the top browns too fast. Remove from the oven and cool completely.
Clementine Sticky Sauce
In a pan, add butter, brown sugar and clementine zest. Cook on low heat, whisking continuously until the sugar is totally dissolved.
When the mixture starts to simmer, carefully pour in clementine juice and cream while whisking. Keep cooking and whisking until the sauce slightly thickens. The sauce will thicken more as it cools. Pour in a jar for easier use.
Pour the sticky sauce on the cake. Slice and enjoy!
Questions, Comments & Reviews
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