Print

Basil Tangerine Loaf

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Ingredients

Scale
  • 1 bag of Paleo Baking Flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 3 medium eggs
  • 3/4 cup (about 5 large tangerines) freshly squeezed tangerine juice
  • ⅔ cup maple sugar
  • 1/4 cup lemon extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon tangerine zest (zest of 2 tangerines)
  • zest of 1 lemon
  • 1/4 cup basil leaves, torn into small pieces

For the glaze

  • 1/4 cup organic powdered sugar*
  • 2 tablespoons freshly squeezed tangerine juice
  • zest of 1/2 tangerine
  • 4 basil leaves, torn into small pieces

For garnish

  • tangerine slices (optional)
  • basil leaves (optional)

Instructions

  1. Preheat oven to 325 degrees F. Grease a 9×5 loaf pan and line with parchment paper.
  2. In a large bowl, whisk together paleo baking flour, baking soda, and salt. In a medium bowl, whisk together eggs, tangerine juice, olive oil, sugar, vanilla extract, citrus zest, and basil. Pour liquid into dry mixture and use a spatula to fold until everything is incorporated. Pour batter into loaf pan then place in the oven to bake for 55 minutes to 1 hour, or until a toothpick comes out clean from the middle of the loaf.
  3. Once loaf is done cooking, remove from oven and let it sit in the loaf pan for 10 minutes before removing it and setting it on a cooling rack to cool.
  4. When the loaf has cooled but it is still warm, whisk together the glaze. Pour glaze on top of loaf and garnish with tangerine slices and basil leaves!

Notes

*If you prefer to not sugar regular sugar, that’s fine. Just don’t make the glaze!

Find it online: https://paleomg.com/basil-tangerine-pound-cake-for-a-fresh-and-zesty-dessert/