Dairy-free Spiced Clementine Cake

Name: How to cook Dairy-free Spiced Clementine Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Jodie Mann

Dairy-free Spiced Clementine Cake

My absolute favourite summer cake that self-moistens. Beautifully damp and dense by nature, it really needs nothing fancy added to it. It gets better day by day, so I recommend making it a day before you want to serve it. This is also gluten free, so long as you make sure the baking powder you use is too! #mycookbook #glutenfree #dairyfree #summercake

Ingredient

Food ration :

10 servings

Cooking time :

2 hrs

large eggs

220 g

golden caster sugar

250 g

ground almonds

1 tsp

baking powder

1 tsp

mixed spice

50 g

icing sugar

1 tbsp

lime juice

1/4 tsp

rosewater

Cooking instructions

* Step 1

Grease and line with parchment a 20cm/8inch cake pan.

* Step 2

Prepare the clementines: place the whole clementines into a saucepan. Add enough cold water to come up just below halfway of the clementines and place over a high heat. Bring to the boil, partially cover with a lid and boil for around 1 hour until soft. Keep an eye on it in case the water dries up, you don’t want to burn your saucepan!

* Step 3

Drain, discarding the cooking water. Cut the clementines in half, remove the pips and set aside to cool.

* Step 4

Once cool, preheat the oven to put the oven to 180 degrees fan.

* Step 5

Put the whole clementines (skins, pith, fruit and everything) into a food processor and blitz. Add the eggs and blitz for a minute to get some air into them. Then add all the other cake ingredients to the processor and blitz until fully mixed.

* Step 6

Pour the mixture into the prepared cake pan and bake in the centre of the oven for 50 minutes - 1 hour. A skewer when inserted should come out clean.

* Step 7

Remove from the oven and leave to cool on a wire rack, but still in the tin. Once cool, you can remove it from the tin and get started on the icing.

* Step 8

For the icing: mix together the icing sugar, lime juice and rosewater until a smooth runny-ish paste. If you feel it’s too thick, add a tiny dash of water. Add the pink food colouring and mix well.