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23
Triple Citrus Tea Loaf
This moist, quick bread has a bright citrus flavour that
is accentuated by a tangy sugar glaze.
Makes one loaf cake
Butter and flour for preparing pan
3 cups unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1
1
/
3
sticks (12 tablespoons) unsalted butter,
melted and cooled to room temperature
2 cups granulated sugar, plus ½ cup for
glaze
1 orange, zested and juiced
1 lemon, zested and juiced
1 lime, zested and juiced
4 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup whole milk, room temperature
2 tablespoons confectioners’ sugar, for
glaze
Preheat oven to 175°C with the rack in the
lower position. Butter and flour a 23cm loaf
pan. Reserve.
Sift together the flour, baking powder, baking
soda and salt in a small bowl. Reserve.
Put the melted butter and sugar into the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle and mix on Speed 2 to combine and
then increase to Speed 5 to cream, about 2½
to 3 minutes. Scrape the entire bowl.
Decrease to Speed 3. Combine the citrus
juices. Mix together the citrus zests. Add
1
/
3
cup of the mixed juices and 2 tablespoons of
mixed zests. Scrape the entire bowl. Add eggs,
one at a time, and vanilla extract, and mix until
fully incorporated. Scrape the entire bowl.
Decrease speed to 2, and add
1
/
3
of the flour
mixture, followed by ½ of the milk. Repeat,
ending with the flour. Scrape the bowl as
needed.
Pour the batter into the prepared pan. Bake
until golden brown and a cake tester comes
out clean, about 65 to 70 minutes.
Allow the cake to cool in pan on a wire rack.
While cake is cooling, put the remaining ½ cup
of sugar and mixed citrus juice into the
Cuisinart
®
mixing bowl. Insert the whisk and
mix on Speed 5 until sugar is dissolved, about
2 to 3 minutes. Decrease to Speed 2 and add
confectioners’ sugar to thicken.
When cake is just cool to touch, remove from
pan, brush glaze all over top and sides of cake
with a spatula or pastry brush. Allow cake to
cool completely before slicing.
Nutritional analysis per serving (based on 12 servings):
Calories 356 (29% from fat) • carb. 58g • pro. 5g
• fat 12g • sat. fat 8g • chol. 90mg • sod. 204mg
• calc. 34mg • fibre 1g
Chocolate Cherry Crackles
Chewy, chocolatey cookies with tart cherries
for contrast.
Makes about 30 cookies
½ cup unsweetened cocoa (preferably
Dutch process)
1½ cups unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter,
melted
1½ cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
½ cup mini chocolate chips
½ cup tart dried cherries
1 cup confectioners’ sugar, sifted
Preheat oven to 175°C. Line two baking sheets
with parchment paper.
Stir together cocoa, flour, baking powder,
baking soda and salt in a small bowl.
Put the melted butter and sugar in the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle and mix on Speed 4 until smooth.
Scrape the entire bowl. With the mixer running
again on Speed 4, add the eggs, one at a time,
and the vanilla extract, being sure each egg is
incorporated before adding the next. Scrape
the entire bowl as necessary.
With the mixer running on Speed 2, add the dry
ingredients, in two additions, until just
combined, scraping the bowl in between. Add
chocolate chips and cherries until just mixed.
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