Moomaid of Zennor Ice Cream Ltd.
Tremedda Farm,
St Ives,
Cornwall. TR26 3BS
01736 799603

Office hours

8.00am - 4.00pm
Monday - Friday
Closed Weekends

Contact FormOrder Form

We'd love to hear from you.

© 2024 Moomaid of Zennor | Site by Meor



We can't send you out latest news without a valid email address!.

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.

Preparation time: 30 Minutes Cooking time: 50 Minutes Serves: 8 Difficulty: Not too tricky
  • 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.

Let us know how you get on! #makeitwithmoomaid