The third recipe from our new weekly columnist, Great British Bake Off star Flora Shedden, is a simple recipe for Clementine Cake for you to enjoy on these cold dark nights.

  • 80
  • 4-6
  • Medium
I adore in season citrus fruit. As with all things (berries, squash, tomatoes) nothing beats fruit and veg grown and harvested when it was meant to be. And in January it is all about the oranges. They will not be as juicy or sweet as they are right now for another year (sigh) so be it preserving, baking or simply peeling and eating them untouched, stock up and enjoy a small piece of sunshine on these short dark days. This cake can be made completely gluten free by replacing the 75g of white spelt flour with a further 50g of ground almonds. Enjoy with a dollop of double cream and a cup of tea for a particularly good afternoon.

Ingredients

  • For the cake:
  • approx. 450g (roughly 4) clementines
  • 150g ground almonds
  • 75g white spelt flour
  • 225g caster sugar
  • 6 eggs
  • 1 ½ tsp baking powder
  • 2 tsp vanilla bean paster
  • 50g flaked almonds
  • For the syrup:
  • 100g orange juice
  • 100g caster sugar

Method

1 Preheat the oven to 180C, then grease and line an 8” cake tin. Begin with the clementines.

2 Bring a deep pan of water to the boil, then add the whole clementines (skins and all) maing sure they are fully submerged. Cover and allow to boil for 15-20 minutes.

3 Once boiled, drain and cool for a few moments. Cut them in half to check for and remove any pips. Place all four fruits in a food processor (again skins and all).

4 Blitz for 2-3 minutes until you have a fairly smooth and slightly cooled orange pulp. Add all the remaining ingredients to the food processor.

5 Blitz again until the mix is fully blended and pale in colour. Pour into your lined tin. Finish with the flaked almonds, before placing in the oven to bake for 35-45 minutes, or until a skewer comes out the centre clean.

6 Towards the final five minutes of baking prep the syrup. Bring the orange juice and sugar to a slow boil, and cook until the liquid becomes clear and the sugar dissolved – around three to four minutes.

7 Keep warm until the cake is cooked, then, whilst still hot, pour over the top as you would for a lemon drizzle. I find make a few small holes in the cake helps the syrup distribute evenly. Allow to cool before slicing and serving.

Main

 Find this and more recipes like it on Flora’s websitewww.florashedden.com/ and follow Flora on Twitter @florashedden

Like this? See also:

•  Flora Shedden recipe: Mont Blancs

• Flora Shedden recipe: kale and pearl barley salad

About The Author

Flora Shedden

Flora Shedden was a hugely popular semi-finalist on this year's Great British Bake Off and recently announced she would taking a year off from university to write a cookbook.

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About The Author

Flora Shedden

Flora Shedden was a hugely popular semi-finalist on this year's Great British Bake Off and recently announced she would taking a year off from university to write a cookbook.