"Greenspan's recipe for a citrus loaf cake which is lovingly illustrated by Nancy Pappas, like other recipes in the book relies on winter's bounty of fresh lemons, grapefruits, clementines and other fruits. In other words, it's timed perfectly for the holiday season. A feature is that it can be made completely dairy-free, thanks to the use of olive oil, which bakes it to a deep golden-brown color."
"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 a mix of both. I like a mild olive oil in this cake, but you might want to play up the olive flavor by using a stronger oil. And you might want to add a little vanilla or maybe a shot of dark rum or an aromatic orange liqueur."
"Center a rack in the oven and preheat it to 350 degrees. Butter an 8 1/2-inch loaf pan or coat the interior with baker's spray and place it on a baking sheet. Put the flour, baking powder, salt and baking soda in a large bowl and whisk to blend. Put the sugar in another bowl. Finely grate the zest from the citrus over the sugar you want about 3 tablespoons of zest"
The Mix-It-Up Citrus Loaf Cake uses winter citrus such as lemons, grapefruits and clementines to create a bright, holiday-ready loaf. Olive oil enables a completely dairy-free version that bakes to a deep golden-brown; an alternative uses olive oil plus melted unsalted butter. The ingredient list includes flour, leaveners, salt, sugar, about three citrus fruits, eggs, honey and olive oil, with optional citrus marmalade for glazing. The method begins with preheating the oven to 350°F, buttering or spraying an 8 1/2-inch loaf pan, whisking dry ingredients and grating citrus zest into the sugar to release oils. Citrus choice and additions such as vanilla, dark rum or orange liqueur allow customization.
Read at www.mercurynews.com
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