Clementine Cake Recipe Mary Berry Food

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 SPRINKLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Oil the bottom and sides of two 8-inch cake pans.
• Combine the cake mix, eggs, vegetable oil and 1 cup of water in a large bowl. Stir in half of the clementine zest and juice. Pour into the prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack and cool completely. While the cakes cool, make the frosting.
• In a stand mixer fitted with a whisk attachment, beat the butter until light and fluffy, about 2 minutes. Add half of the powdered sugar and carefully mix until thoroughly incorporated. Add the remaining powdered sugar and mix again until fully combined. Add the remaining clementine juice and zest, then beat until light and fluffy, about 2 more minutes. Add the food coloring to achieve your desired color, starting with a few drops and adding until you get the color you like.
• Place 1 cooled cake layer on a cake stand or plate. Top with about 1/2 cup frosting and spread evenly. Top with the remaining cake layer. Spread the remaining frosting all over the top and sides of the cake. Sprinkle the top and sides of the cake with sprinkles.
• Take the thin slices of clementine and make a slit halfway through. Twist the slices and place on the top of the cake.

CLEMENTINE CAKE

Steps:

• To make the crystallised clementines, peel the clementines with a peeler, keeping the peel in a large piece. Roll up the peel and thinly slice to make long, very thin strips. Put the marmalade into a small pan, add 2 tablespoons of water and the peel and gently simmer for 5 minutes, stirring until the peel is sticky.
• Sprinkle the granulated sugar onto a plate. Add the peel and gently stir to coat in the sugar. Spoon onto a piece of baking paper and leave to dry for a few hours.
• To make the cake, put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for about 20 minutes until the clementine is soft. Drain and leave to cool. When cold, slice in half and remove any pips. Cut each half in half and whizz in a food processor to a chunky consistency.
• Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with baking paper.
• Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface.
• Bake for about 25-30 minutes, until well risen and pale golden. Leave to cool in the tins on a wire rack for about 10 minutes, then turn out, peel off the baking paper and leave to cool completely.
• To make the icing, put the butter and half of the icing sugar into a bowl. Add the reserved clementine pulp and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy.
• Using a serrated bread knife, carefully slice each cake horizontally to make four thin cakes.
• Divide the icing into four. Place one cake on a board or serving plate and carefully spread a quarter of the icing evenly over the cake. Repeat with the remaining layers, stacking them on top of each other.
• Swirl the icing on the top cake. Arrange the crystallised clementines in a ring on top.

CLEMENTINE CAKE

Steps:

• Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
• Add butter, then eggs; process until smooth Add flour,baking powder, process until combined.
• Spoon into greased 8-cup bundt pan.
• Bake at 350 degrees approximately 50 minutes, until golden (depends on your oven). Cool on rack 10 minutes, then remove cake from pan and leave on the rack until cold.
• Icing:.
• Grate rind and squeeze juice from the clementine.
• Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
• Mix until icing is smooth.
• Drizzle the icing over the cooled cake.

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.