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St Clement's loaf

Looking for a change from banana bread? This citrus loaf is for you. - by Fast Ed
  • 14 Aug 2020
Prep: 20 Minutes - Cook: 180 Minutes - Serves 10-12
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Ingredients

4 oranges, plus extra zest, to serve

2 lemons

½ cup vegetable oil

2 free-range eggs

1 cup coconut sugar

1 tsp vanilla paste

2½ cups wholemeal self-raising flour

¾ cup desiccated coconut

1 tsp baking powder

1½ cups icing sugar, sieved

Method

  1. Preheat oven to 180°C. Place two oranges in a saucepan of cold water and set over a high heat. Once boiling, turn the heat to low and cook gently for 1½ hours. Drain well, then cut in half and remove the seeds before puréeing until smooth

  2. Mix the orange purée with the zest of the remaining oranges and lemons, oil, eggs, sugar, vanilla, flour, baking powder and coconut in a large bowl. Beat well until smooth, then spoon into a lined medium loaf pan. Bake for 40-45 minutes, until a skewer can be inserted and removed cleanly.

  3. Cool on a wire rack. Whisk the icing sugar with enough lemon juice to make a thick icing. Drizzle over the loaf. Serve topped with extra zest and juice from remaining oranges.

St Clement's Loaf

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Roasted carrot bread

Chocolate chickpea banana bread

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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