Clementine poppy seed loaf

Step by Step

Step 1

Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin and line the base with baking parchment.

Step 2

Using a wooden spoon or freestanding mixer, cream together the butter, sugar and zest of 1 clementine for about 4-5 minutes, until light and fluffy, then beat in the eggs one by one.

Step 3

Stir in the flour and poppy seeds until the mixture is well combined, then add the milk. Spoon into the prepared tin and bake for 40-45 minutes, until risen, golden and a skewer inserted into the centre comes out clean.

Step 4

Mix together the icing sugar with the lemon juice and juice of ½ of the zested clementine to form a runny icing. Drizzle over the hot cake, top with the zest from the remaining clementine and leave to cool completely before slicing.