Clementine and Poppy Seed Bread

• butter↗140g g

  softened, plus extra for greasing

• crème fraîche↗50g g
• sugar↗200g g
• orange or vanilla extract1 tsp tsp
• large eggs↗3
• self‑raising flour↗225g g
• cornstarch50g g
• poppy seeds↗2 tbsp tbsp

  plus extra for sprinkling

• clementines↗4

  zest from 3 and 100 ml juice

• unsalted butter↗140g g

  softened

• powdered sugar300g g
• crème fraîche↗140g g
• clementine zest↗zest 2

  zest 2

• crushed candied zest1 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C/140 °C with convection/gas 3 and grease a 2 lb loaf pan. Line the bottom and sides with a long strip of parchment paper.

2. 2

   Beat the butter, crème fraîche, sugar and vanilla (or orange) extract until pale and fluffy. Add the eggs one at a time, then the flour, cornstarch, poppy seeds, zest and clementine juice. Transfer to the prepared pan and bake at a medium setting for 1 hour to 1 hour 10 minutes, until a skewer inserted in the centre comes out clean. Cool the loaf in the pan for 20 minutes, then carefully invert and let it cool completely on a rack.

3. 3

   Meanwhile prepare the glaze – beat together the butter, powdered sugar and crème fraîche until pale and fluffy. Add half of the clementine zest and mix quickly a few times, then cover and refrigerate until the loaf is ready for glazing and the glaze becomes firm enough to spread or pipe.

4. 4

   Spread the glaze over the entire loaf or place it in a food bag or pastry bag, cut off a corner and pipe thick ribbons on top. Sprinkle with the remaining clementine zest, candied zest (if desired) and a pinch of extra poppy seeds. Store in an airtight container for 2–3 days.