On a winter mini break down south, I stayed in a beautiful old cottage with lush fruit trees in the back yard. The owner invited me to help myself to the limes, lemons, lemonades (a hybrid of orange and lemon), grapefruits, oranges and mandarins so I brought home a big bag full of ripe homegrown citrus.
To honour this homegrown fruit I wanted to make something simple that would let the citrus stand out. Unlike my orange and poppy seed cake, this one doesn’t require the whole fruit but instead a generous serving of lemon juice and peel.
This gorgeous loaf is so easy to make, not too sweet and full of flavour. I even whipped it up twice in one week. The first time it made a lovely morning tea at the office and the second, an impressive cake at a birthday.
- 1 cup caster sugar
- 3 Tbs dairy-free butter, melted
- 3 Tbs canola or vegetable oil
- 2 Tbs lemon juice
- 1½ Tbs lemon zest
- 1 tsp vanilla extract
- 1 cup dairy-free milk
- 2 substitute eggs
- 2½ cups plain wholemeal flour
- 2½ tsp baking powder
- 1 tsp salt
- ½ cup shredded coconut
- ½ cup icing sugar, sifted
- 1 Tbs lemon juice
- 1 tsp dairy-free butter, melted
- ¼ cup pistachios, roughly chopped
- Preheat oven to 175°C and grease a loaf tin with non-stick spray or line with baking paper.
- Insert the kneading blade into the bowl. Add all ingredients and set the P1 pastry program.
- Pour the batter into the loaf tin and bake for 45 minutes.
- Rest on a cooling rack for about 15 minutes before removing from the pan.
- In a small bowl mix icing sugar, lemon juice and butter until thick and runny. Add a little extra lemon juice if it's too thick.
- Drizzle the glaze evenly over the cooled cake and top with pistachios.
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