Clementine, Rosemary and Dark Chocolate Loaves

3 Loaves (you know my rule - eat one, freeze one and give the third to a friend!)

Loaves:

• 8 ounces unsalted butter, room temperature

• 3 cups white sugar

• 6 Clementine oranges (you will use the zest in the loaves and the juice in the syrup)

• 3 Tbsp chopped fresh rosemary (I find this is usually three sprigs)

• 5 cups all-purpose flour

• 4 tsp baking powder

• 1 tsp table salt

• 6 eggs

• 1 1/3 cup buttermilk

• 2 tsp vanilla paste

• 12 ounces dark chocolate chips

 Clementine Syrup:

• Juice of the 6 Clementine oranges

• ½ cup white sugar

1)     Preheat the oven to 325 degrees

2)     Spray three 8-9” loaf pans with cooking spray and line with parchment paper

3)     Whisk together the flour, baking powder and salt.

4)     Stir the vanilla paste into the buttermilk.

5)     Cream the butter and sugar in a standing mixer 1-2 minutes until butter is light and fluffy. Add the zest of the 6 Clementines and the chopped rosemary and mix for 1 minute more. Reduce the speed to low and add the eggs, 1 egg at a time.

6)     On low, add 1/3 of the dry mix, then half of the buttermilk, 1/3 of the dry mix, remaining buttermilk and finish with the final 1/3 of the dry mix.

7)     Off the mixer, fold in the dark chocolate chips.

8)     Divide the batter between the three pans and bake 45-50 minutes until golden and set and an inserted wooden skewer comes out clean.

9)     While the cakes bakes, stir together the juice of the 6 Clementines and white sugar in a small pan and bring to a simmer on low heat. Take off the heat and let cool to room temperature.

10) When the cakes have cooled for 15 minutes, lightly brush all the syrup over the cakes (while they are still warm in their pans). 

11) When the cakes are fully cooled to room temperature, remove them from the pans and enjoy!