Post by wilderness on Aug 30, 2023 7:01:37 GMT -5
MIX-IT-UP CITRUS LOAF CAKE=Birdy
INGREDIENTS
About 3 pieces of citrus fruit (to yield 1/3 to 1/2 cup juice, see above)
1 3/4 cups (238 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt or a little more fleur de sel
1/4 teaspoon baking soda
3 large eggs, at room temperature
1/2 cup (120 ml) honey
1/3 cup (67 grams) sugar
1/2 cup plus 2 tablespoons (150 ml) olive oil OR 1/2 cup (120 ml) olive oil PLUS 3 tablespoons (42 grams) melted butter
Citrus marmalade, for glazing, optional (see above)
DIRECTIONS
Center a rack in the oven and preheat it to 350 degrees F. Butter an 8 to 8 1/2-inch loaf pan and place it on a baking sheet.
Finely grate the zest from the citrus and squeeze it. You want about 3 tablespoons (more or less) zest and about 1/3 cup juice.
Put the flour, baking powder, salt and baking soda in a large bowl and whisk to blend.
Put the eggs, honey and sugar in another bowl and whisk until smooth. Add the grated zest and juice and whisk to blend. Add the egg mixture to the dry ingredients in three additions, using a flexible spatula to gently mix the batter. Still working with the spatula, slowly incorporate the olive oil or the blend of oil and melted butter. You’ll have a thick, smooth batter with a light sheen from the oil.
Pour the batter into the pan and gently jiggle the pan a couple of times to even the batter.
Bake the cake for about 50 minutes, or until a tester inserted deep into the center of the cake comes out clean. Check the cake after 30 minutes and, if it’s getting too dark too quickly, tent it lightly with foil or parchment. Transfer the cake to a rack and let sit for 5 minutes before unmolding and turning it right side up onto the rack.
If you want to glaze the cake, do it now, otherwise just allow the cake to come to room temperature before serving.
To glaze the cake (optional): Warm a few spoonfuls of marmalade along with a splash of water in a saucepan or do this in a microwave – I usually bring the mixture just to a boil. Brush the glaze over the cake while the cake is still hot.
Storing: Wrapped well, the cake will keep for about 3 days at room temperature. You can freeze it for up to 1 month, but if it’s been glazed, the jam might get a bit watery – not tragic.
Playing Around: The most play-aroundable ingredient in this recipe is the citrus – of course. See what you like most – maybe it’ll be the sharpness of lemons and limes or the sweetness of oranges or some mix of both. I like a mild olive oil in this cake, but you might want to play up the olive flavor. You might want to add a little vanilla or maybe a shot of dark rum or an aromatic orange liqueur. I think the chopped pulp of a small lemon or orange (or mandarine or clementine or tangerine) would be really nice in the batter - pat the fruit dry between paper towels before stirring it in. And you might want to think about adding chopped nuts or even chopped chocolate or chocolate chips. I wouldn’t go heavy on those, but you might. Have fun – the recipe’s now yours to play with.
INGREDIENTS
About 3 pieces of citrus fruit (to yield 1/3 to 1/2 cup juice, see above)
1 3/4 cups (238 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt or a little more fleur de sel
1/4 teaspoon baking soda
3 large eggs, at room temperature
1/2 cup (120 ml) honey
1/3 cup (67 grams) sugar
1/2 cup plus 2 tablespoons (150 ml) olive oil OR 1/2 cup (120 ml) olive oil PLUS 3 tablespoons (42 grams) melted butter
Citrus marmalade, for glazing, optional (see above)
DIRECTIONS
Center a rack in the oven and preheat it to 350 degrees F. Butter an 8 to 8 1/2-inch loaf pan and place it on a baking sheet.
Finely grate the zest from the citrus and squeeze it. You want about 3 tablespoons (more or less) zest and about 1/3 cup juice.
Put the flour, baking powder, salt and baking soda in a large bowl and whisk to blend.
Put the eggs, honey and sugar in another bowl and whisk until smooth. Add the grated zest and juice and whisk to blend. Add the egg mixture to the dry ingredients in three additions, using a flexible spatula to gently mix the batter. Still working with the spatula, slowly incorporate the olive oil or the blend of oil and melted butter. You’ll have a thick, smooth batter with a light sheen from the oil.
Pour the batter into the pan and gently jiggle the pan a couple of times to even the batter.
Bake the cake for about 50 minutes, or until a tester inserted deep into the center of the cake comes out clean. Check the cake after 30 minutes and, if it’s getting too dark too quickly, tent it lightly with foil or parchment. Transfer the cake to a rack and let sit for 5 minutes before unmolding and turning it right side up onto the rack.
If you want to glaze the cake, do it now, otherwise just allow the cake to come to room temperature before serving.
To glaze the cake (optional): Warm a few spoonfuls of marmalade along with a splash of water in a saucepan or do this in a microwave – I usually bring the mixture just to a boil. Brush the glaze over the cake while the cake is still hot.
Storing: Wrapped well, the cake will keep for about 3 days at room temperature. You can freeze it for up to 1 month, but if it’s been glazed, the jam might get a bit watery – not tragic.
Playing Around: The most play-aroundable ingredient in this recipe is the citrus – of course. See what you like most – maybe it’ll be the sharpness of lemons and limes or the sweetness of oranges or some mix of both. I like a mild olive oil in this cake, but you might want to play up the olive flavor. You might want to add a little vanilla or maybe a shot of dark rum or an aromatic orange liqueur. I think the chopped pulp of a small lemon or orange (or mandarine or clementine or tangerine) would be really nice in the batter - pat the fruit dry between paper towels before stirring it in. And you might want to think about adding chopped nuts or even chopped chocolate or chocolate chips. I wouldn’t go heavy on those, but you might. Have fun – the recipe’s now yours to play with.
