Clementine and Blueberry Loaf – Lina SaadAdvertisement
Before heading off to attend and cook at the Gourmand World Summit in Paris next week from the 20-24th March, I would like to share this scrumptiously fresh and healthy cake with your readers, and one that’s simple to put together.
For those interested, more of my recipes can be find in my cook books, which will be exhibited at the UNESCO in Paris where international chefs and other figures in the industry will all gather to talk and discuss food cultures and culinary heritage exchange.
- 3 free range eggs
- 1 cup of caster sugar
- 1 cup of olive oil
- 2¾ cups of all purpose flour
- 1 cup juice of clementine
- 200g blueberry
- 2tsp orange zest
- Dash of vanilla
- 1tsp bicarbonate of soda
- 1.5tsp baking powder
- Pre-heat the oven at 180C.
- Mix the eggs and the sugar until the sugar is dissolved and the mix is light and creamy.
- Add the cup of olive oil followed by that of the clementine juice and mix further for about 2 minutes.
- In a separate bowl add the dry ingredients all together, just 2 cups of the flour and leave the remaining ¾ to use with the blackberries later. Add the baking powder and carbonate of soda and mix all together gradually with the dash of vanilla.
- Once all is mixed together add in the orange zest and fold the remaining flour and mixed into the blueberries with a wooden spoon.
- Pour the batter into a loaf tin and bake for an hour or until thoroughly cooked depending on your oven strength.
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