Clementine And Almond Syrup Cake Food

LITTLE CLEMENTINE & CRANBERRY SYRUP CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease 8 ovenproof dariole moulds and line the bases with a disk of baking parchment. Sprinkle each slice of clementine with a little sugar and place 1 in the bottom of each dariole, line up on a baking tray and set aside.
• Put the butter and sugar in a large bowl. Mix with an electric hand whisk until smooth and fluffy. Add the eggs, one at a time, whisking until well incorporated. Add the flour, almonds and baking powder, whisk until smooth, then add the zest, milk and cranberries. Give everything a good final mix with a spatula, then divide the mixture between your dariole moulds. Bake for 30 mins until risen, golden, and an inserted skewer comes out clean. Leave to cool in their tins for 10-15 mins while you make the syrup.
• Heat the clementine juice, orange liqueur and sugar in a small pan, swirling until the sugar has dissolved. Increase the heat and boil for a few mins, until the liquid has reduced by about half. Pour into a shallow dish and leave to cool for 5 mins.
• When cool enough to handle, turn the cakes out of their tins and peel away the parchment. Stand in the dish of syrup, spooning it over the little cakes until completely absorbed. Transfer the cakes to a baking parchment-lined tray and leave to cool completely before serving with stem ginger cream (see tip below for recipe).

CLEMENTINE CAKE

Steps:

• Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
• Preheat the oven to 375 degrees F.
• Butter and line an 8-inch springform pan with parchment paper.
• Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
• Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
• I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

CLEMENTINE AND ALMOND CAKE

Steps:

• Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20-30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips.
• Put the clementines, including the skin, into a food processor and blend to a paste.
• Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in spring-form cake tin and line the bottom with baking paper.
• Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder.
• Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.
• Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments.

NIGELLA LAWSON CLEMENTINE CAKE

Steps:

• Place whole, unpeeled clementines into a pot and cover with cold water.
• Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
• Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
• Chop the Clementines in the processor finely.
• In a bowl, beat the eggs.
• Add the sugar, almonds, and baking powder to the eggs, mixing well.
• Add the chopped Clementines by hand and mix to combine.
• Pour batter into a greased and parchment lined 8-inch springform pan.
• Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
• Let cool in the pan on a wire rack overnight.
• VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
• OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).

CLEMENTINE CAKE

Steps:

• Preheat the oven to 180°C/350°F. Grease and line a standard loaf pan with parchment paper.
• Sift all the dry ingredients into a large mixing bowl.
• Add the wet ingredients and mix until just combined.
• Pour the batter into the prepared loaf pan and place in the oven.
• Allow to bake for 25-30 minutes or until a skewers inserted comes out clean.
• While the cake is baking, combine the syrup ingredients in a small saucepan and bring to a simmer. Cook until the syrup is the consistency of maple syrup.
• When the cake comes out of the oven, pour the syrup over and allow to cool completely.
• Slice and serve.

CLEMENTINE CAKE

Steps:

• Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for 2 hours. Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 inch Springform tin. You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.

CLEMENTINE AND ALMOND CAKE

Steps:

• Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20-30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips and the hard, green ends.
• Put the clementines, including the skin, into a food processor and blend to a paste.
• Preheat the oven to 180˚C. Grease a 20cm spring-form cake tin and line the bottom with baking paper.
• Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder.
• Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.
• Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved.
• Make lots of small holes all over the cooled cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, unlock the tin spring, and move the cake onto a serving plate. Dust with icing sugar.