Got an endless supply of clementines left over from the Christmas 2 for 1 supermarket offers? If so, why not use them to whizz up this delicious Clementine Cake, created by Rangemaster’s home economist Alison Trinder.
‘This wonderfully moist and tangy cake is very easy to make and perfect for fan ovens,’ says Alison Trinder from Rangemaster. ‘Gentle, consistent heat ensures that the cake will cook evenly and retain essential moisture for an irresistible afternoon treat.’
12 seedless clementines, satsumas or tangerines
450g/16oz caster sugar
200g/7oz butter, softened plus a little for greasing
the grated zest of 1 lemon
3 medium sized eggs, separated
300g/10oz ground almonds
100g/4oz polenta or semolina
150ml pot of natural yogurt
Melt 250g of the sugar in a small pan with 330ml of boiling water, bring to the boil and reduce the heat to simmer.
Thinly slice five of the fruits horizontally, the ends are not needed. Add the slices to the pan with the sugar and water. Cover and simmer until the skin of the fruit is tender – this will take about 20 minutes.
Grease and base line a 25cm/10" loose bottomed tin.
Using a draining spoon, remove the fruit slices from the pan when tender, and arrange over the base of the cake tin.
Grate the zest from the seven remaining fruits and put to one side.
Squeeze the juice from four and stir into the syrup. Bring to the boil and simmer for about 10 minutes until thick. Allow to cool.
Mix the remaining 200g sugar with the softened butter, lemon zest and the set aside zest. Beat in the egg yolks one at a time.
Peel the three remaining fruits, removing as much pith as possible, and whiz in a food processor until pulpy.
Add the fruit pulp to the cake mixture with the almonds, polenta and yogurt. Then whisk the egg whites until stiff and gently fold in to the mixture.
Carefully spoon the mixture into the prepared cake tin and place into a pre-heated oven 160ºC Fan oven, 170ºC Conventional oven, Gas 4.
Bake until a skewer inserted into the cake comes out clean, about 1 hour, when the cake will be golden brown and risen. Cool the cake in the tin.
To serve: Invert the cake on to a serving plate, spoon over some of the syrup to glaze the fruit slices. Serve with cream, ice-cream or crème fraiche and the remaining syrup.
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Emily Peck, Editor
View all posts by Emily Peck, Editor