Post by kickingfrog on Sept 14, 2017 10:31:16 GMT
Boiled clementine cake
Taken from Claire Thomson’s National Trust Family Cookbook
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
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
www.nationaltrust.org.uk/recipes/boiled-clementine-cake
Taken from Claire Thomson’s National Trust Family Cookbook
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
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
www.nationaltrust.org.uk/recipes/boiled-clementine-cake