Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Butter and flour a 5x9-inch loaf pan.
Step 2
Place
Fresh Ginger (10 g)
, 1 Tbsp of clementine zest,
Unsalted Butter (120 g)
, and
Granulated Sugar (150 g)
in a mixing bowl
Step 3
Beat on medium speed until creamy. Add the
Farmhouse Eggs® Large Brown Eggs (2)
, one at a time
Step 4
In a separate bowl collect 1/4 cup plus 2/3 cup of
Clementine Juice (10)
and segment the remaining clementines. Set the 1/2 cup aside.
Step 5
Add the
Heavy Cream (180 mL)
and
Pure Vanilla Extract (15 mL)
to the clementine juice. Stir together.
Step 6
In another bowl combine
All-Purpose Flour (250 g)
,
Baking Powder (as needed)
,
Baking Soda (1 g)
, and
Salt (2 g)
. Reduce the speed of the mixer to low, and beat flour mixture into butter mixture in 3 additions, alternating with the cream.
Step 7
Fold in clementine segments.
Step 8
Pour the batter into the pan gently, smoothing the top.
Step 9
Bake for 55 minutes.
Step 10
Meanwhile, bring 1/2 cup clementine juice and
Granulated Sugar (50 g)
to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes
Step 11
Remove bread from the oven and poke the top all over with a skewer.
Step 12
Brush with the clementine syrup. Transfer the pan to a wire rack and let it cool completely.
Step 13
Slice up and serve!
