Sunday, 18 December 2011
Spiced Clementine Cake
This is an impressive cake that is easy to make and just as easy to eat. Your house will be filled with the zesty aroma of this wonderful fruit meaning rumbling tummies for any lucky visitor.
Because there is so much pulp in the cake, it will be incredibly moist and if it lasts that long, will remain so for a good 3-4 days.
3 whole clementines
200g caster sugar
50g plain flour
1tsp baking powder
200g ground almonds
1tsp mixed spice
1 - Put the clementines into a saucepan and cover with water. Bring to the boil then simmer for 20 minutes. Drain then blitz in a food processor to a purée. Preheat the oven to 180C/GM4.
2 - In a mixing bowl, whisk the eggs and sugar until pale and fluffy.
3 - Sieve in the flour, baking powder and spice then fold in along with the purée.
4 - Pour into a greased and lined 8" loose bottomed baking tin and bake on the middle shelf for 45 minutes. Remove from the oven and allow to cool.
5 - To make an optional icing, put 1tbsp marmalade into a saucepan along with a little water. Heat up and melt. Stir in 6-8 tbsp icing sugar and thoroughly combine then drizzle all over the cooled cake.
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