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
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.
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.
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.
Meanwhile on a low heat melt the sugar and lemon juice together until it becomes a clear liquid.
Prick the cake all over with a cocktail stick and pour on the topping and leave to soak down through.
Finally serve it up with some Moomaid Orange and Mascarpone ice cream for a delicious pudding.