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Ingredients
125g butter, softened
175g caster sugar
2 clementines, zest and juice of ½
2 British Blacktail Free Range Large Eggs
175g self-raising flour
2 tbsp poppy seeds
2 tbsp milk
125g icing sugar
1 tbsp lemon juice
Method
Preheat the oven to 180°C, gas mark 4.
Grease a 900g loaf tin and line the base with
baking parchment.
Using a wooden spoon or freestanding mixer,
cream together the butter, sugar and zest of
1 clementine for about 4-5 minutes, until light
and fluffy, then beat in the eggs one by one.
Stir in the flour and poppy seeds until the
mixture is well combined, then add the milk.
Spoon into the prepared tin and bake for
40-45 minutes, until risen, golden and a skewer
inserted into the centre comes out clean.
Mix together the icing sugar with the lemon
juice and juice of ½ of the zested clementine
to form a runny icing. Drizzle over the hot
cake, top with the zest from the remaining
clementine and leave to cool completely
before slicing.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,315kJ/ 313kcals
Fat
12g
Saturated Fat
7.1g
Carbohydrates
44g
Sugars
31g
Fibre
1.5g
Protein
4.2g
Salt
0.4g
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