"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.""
"INGREDIENTS 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1/3 cup sugar About 3 citrus fruits (see above note on what to use) 3 large eggs, at room temperature 1/2 cup honey 1/2 cup plus 2 tablespoons olive oil OR - to make a version with dairy - 1/2 cup olive oil plus 3 tablespoons unsalted butter, melted Citrus marmalade for glazing, such as Korean honey-citron marmalade (optional)"
A citrus loaf cake recipe uses winter lemons, grapefruits, clementines and other fruits, making it ideal for the holiday season. The cake can be made completely dairy-free by using olive oil, which yields a deep golden-brown exterior. Citrus selection is flexible, allowing choices of lemons, limes, oranges, or combinations to adjust sharpness or sweetness. Olive oil intensity can be varied by choosing mild or stronger oils. Optional flavor additions include vanilla, dark rum, or an aromatic orange liqueur. The recipe yields 8 to 10 servings and suggests a citrus marmalade glaze such as Korean honey-citron.
Read at The Mercury News
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