An easy-to-make loaf cake a lovely texture and a super flavour. The recipe is healthier than many as it's made with wholemeal spelt flour and a bit less sugar and fat. You can use whatever citrus you like, but if you have calamansi / calamondin, use those.
Place the flour, baking powder, bicarb, salt and sugar into a large bowl and whisk to combine and remove any lumps.
Make a well in the middle and pour in the oil. Using the whisk or a wooden spoon, stir from the inside out, adding the milk as you incorporate the dry ingredients. Try not to over mix, but everything needs to be nicely combined.
Add the juice of half the calamondins and the zest of all but two. Stir until just combined.
Line a 2 lb loaf tin (21 x 11 x 7cm or 8 x 4 x 3in) with baking paper. Scrape in the batter and bake in a preheated oven at 180℃ (350℉, Gas 4) for 35-40 minutes. The cake should be well risen and golden with a crack down the middle. An inserted skewer should come out virtually clean.
Whilst the cake is cooking, mix the remaining citrus zest and juice together with 2 tbsp of golden caster sugar.
As soon as the cake comes out of the oven, poke a few holes in it and pour the sugared juice over the top.
Leave in the tin until cold, by which time the cake will have absorbed the sugary juice.
Amount of Citrus Needed
2 lemons. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.2 limes. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.1 orange. Cake requires juice from ½ and the zest from ¾. Drizzle needs juice from ½ and zest from ¼.½ grapefruit. Cake requires juice from ¼ and the zest from ½. Drizzle needs juice from ¼ and no zest.8-10 calamansi / calamondins (depending on size). Cake requires juice from half of the fruit and the zest from all but two. Drizzle needs juice from half of the fruit and zest from just two.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.