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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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When I first baked this cake had no idea how scrumptious it would be. Not only does it have a divine flavor but it's moist and light. Hope some of you will be tempted to try it! Ingredients:
175 g/6 ounces of butter, softened, plus extra for greasing |
2 clementines |
175 g/6 ounces caster sugar/icing sugar |
3 eggs, lightly beaten |
175 g/6 ounces self raising flour |
3 t ground almonds |
3 ounces single cream/half and half |
glaze |
6 t clementine juice |
2 t caster sugar/ icing sugar |
2 t sugar |
Directions:
1. Preheat oven to 180 C/350F
2. Grease a 18cm/7 inch round cake pan.
3. Peel the rind from the clementines and chop finely.
4. Cream the butter, sugar and clementine rind together in a bowl until pale and fluffy.
5. Add the eggs, one at a time.
6. Beat well after each addition.
7. Gently fold in the flour, ground almonds and cream.
8. Spoon the mixture into the prepared pan.
9. Bake in preheated oven for 55-60 minutes or until fine skewer inserted into middle of cake comes out clean.
10. Leave to cool.
11. To make the glaze put the clementine juice in a small pan with the sugar over medium low heat.
12. Bring to a boil.
13. Reduce the heat and simmer for 5 minutes.
14. Turn the cake out onto a wire rack.
15. Drizzle the glaze over the cake until it has been absorbed and then sprinkle 2 T of sugar.
16. Leave to cool completely before serving.
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