Boiled clementine cake
Taken from Claire Thomson’s National Trust Family Cookbook. The blended whole clementines, eggs and almonds in this recipe bind beautifully to make a moist cake with an intense, almost marmalade-like flavour. A super easy but really memorable cake; make it for your friends and family, and they’ll all want the recipe.
Puddings
Ingredients
- 2 clementines or tangerines (or 1 orange)
- 5 eggs, beaten
- 250g (8oz) caster sugar
- 250g (8oz) ground almonds
- 1tsp baking powder
- Sunflower, groundnut or vegetable oil or butter for greasing the tin
Method
- First wash the clementines in hot water, then place them in a saucepan of water, bring to the boil and simmer gently for 30–40 minutes
- Drain and allow the clementines to cool for at least 10 minutes, then cut them into quarters and remove any pips
- Put the clementines, skin and all, into a blender and blend to a completely smooth puree. You can do this first step ahead of baking if you wish: store the blended clementines in the fridge for up to 2 days
- Preheat the oven to 190°C (180°C fan). Grease a 20cm round cake tin with oil or butter. Cut a disc of greaseproof paper and use to line the tin
- Using an electric mixer, beat the eggs and sugar together for a couple of minutes until pale and creamy
- Gently fold in the cold clementine puree. Add the ground almonds and finally the baking powder and stir to combine
- Pour the batter into the prepared tin and bake for 45 minutes to 1 hour or until the top is golden brown and the cake is firm to the touch. If the top begins to brown too early or too much, cover it with a piece of foil
- Leave to cool in the tin before turning out and serving
