![]() ![]() Add the flour and buttermilk mixtures alternately to the batter, starting and ending with the flour. Beat in the eggs one at a time, followed by the clementine zest. In a large bowl, cream the butter and sugar together for 3-5 minutes, or until light and fluffy. In another small bowl, combine the buttermilk, clementine juice, vanilla, and orange liqueur. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Thoroughly grease and flour 10 ramekins or mini cake pans. Get your fanciest tea cup, fill it with some piping hot Earl Grey, and have a bit of cake. It’s the perfect fall afternoon pick-me-up! Clementine Cakes: Recipe Instructions These are super easy to put together, and really pretty. As long as they’re tiny and adorable, you’re good. I used ramekins, but you could also use a muffin tin. You don’t necessarily need any special bakeware to make these little clementine cakes. If that isn’t winning at life, I don’t know what is. It is also wonderful just spooned directly out the jar.Hello citrus season! Adorably tiny clementines are back in grocery stores again, and it’s time to celebrate with adorably tiny desserts! To make these, I basically took a pound cake batter, added orange liqueur, citrus zest, and clementine juice, and made a citrus glaze to go on top. It can be sandwiched between sponge cakes or biscuits, poured over meringues, dolloped onto pancakes or turned into gooey tarts. This is wonderful to have on hand to create a dessert. I allowed it to cool in the pot which further thickens it and then empty into a sterilised jar and store in the fridge. Place this all back on the heat and whisk constantly until the mixture becomes thick. Beat the eggs until fluffy in a bowl and then very quickly, whisking all the time add them to the hot juice. Remove from the heat and allow it to cool slightly (about 3 minutes). Heat the juice, butter and sugar in a heavy based pot until the sugar has dissolved and it reaches boiling point. 6 large eggs (free range only) – or egg yolks only.The cake is done when a sharp knife inserted in the middle comes out clean.įor a big batch that makes around 2 cups (500ml): Loosely cover the cake with tin foil from about half way through the baking time to prevent over browning on the top. It just seemed easier that way vs Nigella’s alternative suggestion of mixing the batter in a separate stand mixer.Įmpty the cake mixture into the lined to and bake for about an hour. I added the rest of the ingredients directly to the fruit in the food processor and mixed briefly to form a cake batter. Pre heat the oven to 190C / 375 F and grease and line a 21 – 23cm spring form cake tin. When cool enough to handle, remove the pips if there are any (Clemengold clementines do not have pips) and place the fruit into a food processor. Allow this to simmer for 2 hours over a low heat. Put the fruit in a small pot, cover with water and bring to the boil. Recipe – makes one single layer cake (from Nigella Lawson) The curd took a little longer to cook and seemed less firm but it was equally as delicious. I had 6 egg yolks left over from my brown sugar pavlova – so adapted my easy passion fruit curdrecipe to use just the yolks and not the whole eggs. Its very moist and gluten free (*substitite the baking powder with gluten free BP). The cake has a slight bitter note from the clementine skins but if you are a fan of marmalade this will be right up your alley. This added the perfect sweet finishng touch to this cake and made it more dessert like. I had toyed with adding a clementine syrup to pour over the cake as I had done with my clementine upside down cakes but then opted instead to make a clementine curd and stir that through whipped cream. ![]() The beauty of this recipe is everything is done in the food processor, and aside from planning time ahead to cook the clementines, its pretty effortless. It’s a clementine thats been cultivated to perfection, and whilst its best eaten straight up and as mother nature intended, I wanted to try Nigella’s legendarly clementine cake recipe. Clemengold clementines are in season right now and I simply cant resist this perfectly sweet, seedless and super juicy fruit. ![]()
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