Clementines really are at their best at this time of year. This is exactly why I couldn’t bring myself to throw away some slightly squishy little fruits in our fruit bowl that hadn’t quite made the mark. Instead of going in the bin, they’ve been repurposed in the form of this tasty clementine cake with a zesty, floral drizzle and nutty topping. This is a really easy recipe – perfect for bringing a little bit of sunshine to a rainy January weekend.
225g unsalted butter, softened
225g golden caster sugar
85g caster sugar
225g self raising flour
zest of 2 clementines
juice and pulp of 4 clementines
1 tsp orange blossom
25g flaked almonds, toasted
Preheat the oven to 180 degrees and grease or line a 1 litre loaf tin. Using a hand held mixer, beat the butter and sugar until pale and fluffy. Then beat in the eggs one by one. Sift in the flour and grate in the zest of the clementines. This is the best bit – the smell is incredible!
Bake for 45 minutes, check the cake after 40 minutes using a skewer (if it comes out clean, your cake is done). While the cake is cooling, peel the clementines and blitz the segments in a food processor. Push the mixture through a sieve and use the remaining juice to make the drizzle. Mix together the caster sugar, orange blossom and juice – simple as that!
Prick the cake all over with a skewer, then pour over the drizzle and sprinkle over the almonds. Leave to cool completely, then remove from the tin and serve.