Waitrose & Partners Weekend Issue 612

27 11 AUGUST 202 2 Serves 10 Prepare 15 minutes Cook 40-45 minutes 125g butter, softened 175g caster sugar 2 clementines, zest and juice of ½ 2 British Blacktail Free Range Large Eggs 175g self-raising åour 2 tbsp poppy seeds 2 tbsp milk 125g icing sugar 1 tbsp lemon juice 1 Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin and line the base with baking parchment. 2 Using a wooden spoon or freestanding mixer, cream together the butter, sugar and zest of 1 clementine for about 4-5 minutes, until light and åuffy, then beat in the eggs one by one. 3 Stir in the åour and poppy seeds until the mixture is well combined, then add the milk. Spoon into the prepared tin and bake for 40-45 minutes, until risen, golden and a skewer inserted into the centre comes out clean. 4 Mix together the icing sugar with the lemon juice and juice of ½ of the zested clementine to form a runny icing. Drizzle over the hot cake, top with the zest from the remaining clementine and leave to cool completely before slicing. V Per serving 1315kJ/313kcals/13g fat/7.1g saturated fat/ 44g carbs/31g sugars/1.5g äbre/4.2g protein/0.4g salt Clementine poppy seed loaf An alternative to the classic lemon drizzle – the poppy seeds add crunch and the clementine glaze is, quite literally, the icing on the cake Makes 6 lollies Prepare 5 minutes + freezing 1 large ripe mango 175g Greek yogurt 75g condensed milk, plus extra to taste 1 tbsp milk 1 tbsp pistachio kernels, blended into a powder (optional) Cooks’ Ingredients Edible Rose Petals, to serve (optional) Mango yogurt lollies Sweet and sunny, with the natural tang of Greek yogurt, these lollies are fabulous for adults and children. All mangoes have a slightly di erent level of sweetness, so adjust the amount of condensed milk accordingly 1 Prepare the mango by using a sharp knife to cut off each ‘cheek’ either side of the large stone, then cut off the excess åesh from around the stone. Discard the stone and skin. You should be left with about 325g åesh. 2 Put the mango into a food processor with the yogurt, condensed milk and milk, then blitz well until completely smooth. Taste and add more condensed milk if needed. 3 Divide between 6 x 100ml lolly moulds, cover and freeze for at least 6 hours. Serve dusted or dipped into pistachio powder and/or rose petals, if liked. Martha’s tip I recommend using the Carnation squeezy bottle of condensed milk, as it can be easily stored in the fridge once opened, ready to use in other sweet treats. V Per lolly 497kJ/119kcals/5.5g fat/2.8g saturated fat/ 14g carbs/13g sugars/0.5g äbre/3.5g protein/0.1g salt