![]() ![]() ![]() STEP 5Meanwhile, mix the remaining clementine juice with the icing sugar.STEP 4Spoon the mixture into the tin and bake for 1 hour 10 minutes or until golden brown and a skewer pushed into the middle of the cake comes out clean.Add the milk and juice from 2 clementines and mix until smooth. Fold in the flour and baking powder with the ground almonds. ![]() Gradually add the beaten eggs, mixing well between each addition. ![]() STEP 3Cream the butter and caster sugar with an electric whisk until pale and fluffy, then add the orange and clementine zests.STEP 2Line the base and ends of a 900g/2lb loaf tin with a strip of baking paper.STEP 1Heat the oven to 180C/fan 160C/gas 4.This light loaf recipe is super simple to bake and it’s an easy crowd pleaser Nutrient Store for up to 4 weeks in an airtight container.Check out this clementine drizzle loaf, a festive take on the classic lemon drizzle cake. Place on a tray lined with nonstick baking paper, leave to set at room temperature, then gift wrap. Dip the slices into the chocolate to cover half. Shortly before giving, melt the chocolate in a heatproof bowl set over a pan of simmering water.If not needed immediately, store in an airtight container. Dip each slice into it and place on a wire rack to dry for 1 hour. Drain the slices then, using a fork, transfer to two baking trays lined with nonstick baking paper and bake the citrus slices for 2 hours. Preheat the oven to its lowest setting (gas ¼, 110☌, fan 90☌).Add the fruit slices and simmer for 2 hours, stirring occasionally, until the peel is translucent and tender.Bring to a boil and bubble for 5 minutes. Put the granulated sugar and 500ml (17fl oz) cold water into a large pan and heat gently, stirring until dissolved.Cut the clementines into thin slices in cross-section and discard the ends. ![]()
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