- Preheat the oven to 180°C/350°F/Gas 4. Prepare and grease one loaf tin. We used paper loaf shaped cases, which are self supporting and are easy to release.
- Cream the butter and sugar together in a bowl (using an electric mixer if available) until pale and fluffy.
- Beat in the eggs one at a time, adding a spoonful of flour with each egg to stop curdling.
- Add the remaining flour, then fold in the yogurt and the zest and juice of one clementine.
- Spoon the mixture into the paper case or tin and level the top.
- With the remaining 2 clementines, cut the bottom and top of the skin off and discard. Following the contour of the orange with a knife, cut away the skin and discard. Remove any white pith but be careful not to remove any flesh.
- Slice each fruit horizontally into thin slices, place these over the top of the cake batter.
- Bake the cake in the middle of the oven for approximately 30 minutes until risen and golden brown, and the oranges are beautifully caramelised. Test the cake with a skewer to check the cake is cooked, if the skewer comes out clean then the cake is ready.
- Remove from the oven and leave to cool slightly.
- Brush over with apricot jam and leave to cool completely.
- Serve wedges of cake with a dollop of cre?me fraiche.
Recipe from Rachel's Organic.
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A delicious and zesty cake with a sticky sweet finish.
175g unsalted butter, room temperature 175g caster sugar 3 eggs 250g self raising flour 100g Greek Style lemon yogurt 3 clementines – zest and juice of one 100g apricot jam, warmed Cre?me fraiche to serve
Time: 50 minutes Serves: 4 Nutrition: 311 Cal, 15g Fat, 5.7g Sat fat