"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."
The citrus loaf cake uses winter citrus such as lemons, grapefruits and clementines to deliver bright, seasonal flavor. Olive oil replaces dairy to create a fully dairy-free loaf that bakes to a deep golden-brown color; butter may be added for a dairy version. The recipe lists all-purpose flour, baking powder, baking soda, fine sea salt, sugar, about three citrus fruits, three large eggs, honey and olive oil, with optional citrus marmalade for glazing. Directions include preheating the oven to 350°F, preparing an 8½-inch loaf pan, whisking dry ingredients, grating citrus zest into sugar, combining wet ingredients, and baking to serve 8–10.
Read at Boston Herald
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