Clementine & Almond Cake
A lovely, light and easy to make cake with a subtle citrus zing! And the perfect accompaniment to a scoop or two of a Moomaid classic, Orange & Mascarpone ice cream.
- 2 Large clementines
- 4 Large free-range eggs
- 1 Large lemon - zest only
- 160g Caster Sugar
- 175g Ground Almonds
- 2 tsp Baking Powder
- For the topping - 15g caster sugar and the juice of one lemon
Step 1:
Begin by simmering the clementines in water for 30 minutes. Remove from the heat and blend the whole fruit (minus pips) until a smooth paste forms. Set aside.
Step 2:
In a bowl whisk the eggs, sugar and lemon zest until well combined, add olive oil.
Stir in the Clementine paste and then fold in the ground almonds and baking powder.
Step 3:
Pour the mixture into a greased and lined round 20cm cake tin.
Bake for 50 minutes or until golden and cooked through.
Remove from the tin and leave to cool on a wire rack.
Step 4:
Meanwhile on a low heat melt the sugar and lemon juice together until it becomes a clear liquid.
Step 5:
Prick the cake all over with a cocktail stick and pour on the topping and leave to soak down through.
Step 6:
Finally serve it up with some Moomaid Orange and Mascarpone ice cream for a delicious pudding.