Clementine Poppy Seed Loaf Recipes

Steps:

• Line an 8 in x 4 in 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 to 350F 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. Remove foil. Cool loaf on a cake rack. Serve with Clementine supremes.
• Glaze : In a small bowl, mix Clementine juice and sugar together. Spoon over hot cake.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour.
• Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrap down the sides of the bowl with a rubber spatula, about 5 minutes. Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla.
• In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps. Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined.
• Pour the batter into the prepared loaf pans. Bake for 1 hour 10 minutes, until golden and light. Let the cakes cool for 15 minutes before turning them out of the pans. Set the cakes right-side-up on a rack to cool.
• For the glaze: In a bowl, combine the confectioners' sugar and the clementine juice and zest. Whisk together until smooth. Apply the glaze to the cakes while they are still warm.

Steps:

• Heat oven to 160C/140C fan/gas 3 and grease a 2lb loaf tin. Line the base and ends with a long strip of baking parchment.
• Beat the butter, crème fraîche, sugar and vanilla extract until pale and fluffy. Whisk in the eggs, one by one, followed by the flours, poppy seeds, zest and juice. Scrape into the prepared tin and bake on a middle shelf for 1 hr-1 hr 10 mins until a skewer poked into the centre comes out clean. Cool the cake for 20 mins in the tin, then carefully tip out and cool completely on a wire rack.
• Meanwhile, make the icing - beat together the butter, icing sugar and crème fraîche until pale and fluffy. Add half the clementine zest and beat just a couple of times to incorporate, then cover and leave in the fridge to chill until the cake is ready to ice and the icing is firm enough to spread or pipe.
• Spread the icing all over the cake or put in a food bag or piping bag, snip off the corner and pipe thick stripes over the top. Sprinkle with the remaining clementine zest, the candied peel (if you like), and a pinch more poppy seeds. Will keep in an airtight container for 2-3 days.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Zest 4 clementines to yield 1 tablespoon zest. Juice 2 zested clementines and 6 remaining unzested clementines to yield 3/4 cup juice. Cut pith from 2 remaining zested clementines. Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds.
• Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.
• Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed until combined, about 4 minutes. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour.
• Fold clementine segments into mixture, and pour into pan. Gently smooth top using an offset spatula.
• Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes. Meanwhile, bring remaining 1/2 cup clementine juice and 1/4 cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.
• Remove bread from oven, poke top all over with a skewer, and brush with half the clementine syrup. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, top side up.
• Brush remaining clementine syrup onto sides and again on top of bread.

Steps:

• In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
• Finely grate the rind of 2 of the clementines; add to the bowl.
• Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
• Whisk together the yogurt, eggs and butter.
• Pour over the flour mixture; stir just until moistened.
• Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
• Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.

Steps:

• Measure ingredients carefully, placing all ingredients in the bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle.
• Use Medium or Light crust colour.
• Remove baked bread from pan and cool on wire rack.

Steps:

• In a saucepan, heat together milk, sugar, shortening, and salt until warm.
• Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
• Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
• Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.