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Clementine tea cake





In this time of winter transitioning into spring is a time to loas up on vitamin c. The warm afternoon can fool you and it is a time many can catch a cold. In our current times avoiding a cold is even more important unless you don't mind the evil eye stare, LOL. Today we combined you love for clementines and tea cakes. We found the combination to be addictive. We were inspired by a recipe from Alison Roman's Lemony Turmeric tea cake, which we also highly recommend. This is a very easy recipe and it allows you to add the citrus of your choice!


INGREDIENTES / INGREDIENTS

  • 3/4 cup of sugar

  • zest of 5 clementines

  • 2 cups of flour, we used white spelt to add more nutrition

  • 2 teaspoons of baking powder

  • 1/2 teaspoon of baking soda

  • 1/2 teaspoon of salt

  • 1/2 cup of vegetable oil

  • 1 cup of greek or full fat yogurt (we used goat milk yogurt)

  • juice of 3 clementines

  • 2 eggs

  • powdered sugar for dusting


PREPARATION

  • Preheat oven to 175 c. Lightly grease and line a 23 by 13 cm loaf pan with parchment paper leaving some overhang on the long side to help lift out the cake.

  • In a large bowl add the sugar and clementine zest and using your fingers tips rub together to fragrant. Add flour, baking powder, baking soda and salt to the bowl and stir together.

  • In a medium bowl whisk together the oil, eggs, yogurt, and clementine juice.

  • Whisk the wet mixture into the dry ingredients until smooth

  • Pour the batter into the prepared loaf pan and bake for 45-55 minutes or until golden on the top and a tester in the middle comes out clean.

  • Let cool on rack for at least 20 minutes before taking out and let cool. Brush with powdered sugar and enjoy!

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