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Clementine, pistachio & olive oil loaf cake
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Serves: 10 - 12
4 medium clementines (about 320g), washed
175g golden caster sugar
200g pistachio kernels
1½ tsp orange blossom water
125ml extra virgin olive oil, plus extra for greasing
50g Greek natural strained yogurt
½ tsp fine salt
3 British Blacktail Medium Free Range Eggs, beaten
200g self-raising flour
1. Zest the clementines, then mix ¾ into the sugar. Boil 3 of the whole, unpeeled, zested clementines in water for 25-30 minutes, weighing them down with a heatproof plate, until tender. Drain, leave to cool.
2. Preheat the oven to 180˚C, gas mark 4. Grease a 900g loaf tin and line with baking parchment that covers two sides and the base, with some overhang. Toast the pistachios in the oven for 5-7 minutes, until lightly browned. Reserve 50g, cool the rest, then pulse in a food processor.
3. In a pan, heat 75g of the flavoured sugar with 2 tbsp water, stirring until dissolved. Simmer with the zest and juice from the remaining clementine for 4-5 minutes until a sticky syrup forms. Add the orange blossom water and set aside.
4. Halve the cooked clementines and discard the pips. Whizz in the processor with the pistachios, then mix in the remaining flavoured sugar and remaining ingredients (apart from the reserved pistachios) until combined. Bake for 65 minutes, or until a skewer inserted comes out clean (cover with foil if browning too quickly).
5. Warm the syrup and brush half over the cake, then leave for 10 minutes. Cool on a wire rack. Brush with the remaining syrup and scatter with the reserved pistachios.
Typical values per serving:
Making 12 slices.
This recipe was first published in January 2019.