Clementine Cake
Serves: 8
Preparation: 15 minutes
Cooking Time: 30 minutes
Ingredients
- 200g unsalted butter
- 200g caster sugar
- Zest and juice of 2 clementines
- 3 free range eggs
- 100g self raising flour
- 100g ground almonds
- 1/2 tsp baking powderFor the topping:
- 100g icing sugar
- Juice of 1/2 clementine
- Clementine segments, halved (optional)
Method
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Preheat the oven to 180°C/fan 160°C/Gas 4. Lightly butter a 20cm cake tin and line the base with greaseproof paper. Beat together the butter, sugar and clementine zest and juice until pale and fluffy.
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Gradually add the eggs and a little of the flour. Add the rest of the flour, ground almonds and baking powder and fold everything together. Spoon mixture into the tin and bake for 20 minutes. Cover with greaseproof paper and bake for another 10 minutes.
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Leave to cool slightly in the tin, turn out onto a wire rack and leave to cool completely.
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Mix together the icing sugar and juice of 1/2 clementine – you may need to add slightly more juice to get the right consistency.
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Drizzle the icing over the cake and scatter over some halved clementine segments, if you wish.
- For a touch of luxury, serve with Orange sauce.
