Clementine and Gingerbread Loaf

Method

Preheat oven to 180c and grease or line a loaf tin.

In a bowl combine the flour, ground almonds, baking powder, cinnamon and sugar.

Next in separate bowl combine the zest and juice from the clementine’s/oranges, vanilla and orange extract, yoghurt and milk.

Combine the two until mixed well and then pour the mixture into the loaf tin.

Bake in the middle of the oven for 45-50 minutes until a toothpick comes out clean.

Whilst the loaf is cooking use an electric or hand whisk to combine the icing sugar, cream cheese, corn flour and orange extract. Place the bowl immediately in the fridge to cool and harden.

Once the loaf is cooked allow it to cool completely before removing from the tin.

Cover with the cream cheese frosting and decorate with mini gingerbread men, flaked almonds and a dusting of cinnamon should you wish. Slice and enjoy!

Ingredients

325g plain flour

40g ground almonds

1 teaspoon of ground cinnamon

1 1/2 teaspoons of baking powder 150g caster sugar

Zest of 3 clementine/ 2 oranges Juice of 2 clementine/ 1 orange 1/2 teaspoon of vanilla extract

2 teaspoons of orange extract 270ml Nush plain yoghurt

175ml dairy free milk

 

For the frosting

100g icing sugar

2 tubs of Nush plain cream cheese 1 tablespoon of corn flour

1/2 teaspoon of orange extract

Mini gingerbread men Flaked almonds