Page 34 - YC Cooking School

Mixing bowl

Stand mixer
Kitchen scale
Spatula
Measuring spoons
Sieve, 20.5cm
Cake tester

What to do:

For the cake

1. Preheat your oven to 180ºC (356ºF). Grease a loaf tin and dust lightly with flour to
make absolutely sure the cake won’t stick.
2. Using a stand mixer or electric hand-held mixer, cream together the butter,
clementine zest and rosemary and gradually add the sugar until the mixture is thick
and creamy. This should take between three and four minutes.

3. Add the eggs, one at a time, and then sift the flour and fold it in to the eggs with the
yoghurt.
4. Pour the batter into the loaf tin and bake for 35–40 minutes or until golden and a
skewer inserted into the centre comes out clean.
5. Remove from the oven, prick holes in the top and allow to cool for a few minutes while
you make the syrup.

For the clementine syrup

1. To make the syrup, simmer the ingredients in a small saucepan until the sugar has
dissolved. Then bring to the boil for three minutes without stirring. Allow to cool
slightly then pour over the cooled cake and serve.

© Recipe copyright of Sarah Graham

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