Recipes - Clementine Butter Cake Recipe

Baking Overview

Baking Temperature: 180°C

Baking Time: 40-45 minutes

Mould Size: 10"

Ingredients

Butter Cake

2 clementines

175 g/ 6 oz/ ¼ cup butter, softened

175 9/ 6 oz/ ¼ cup caster (superfine) sugar

3 eggs, beaten

175 g/ 6 oz/ 1½ cups self-raising flour

3 tbsp ground almonds

3 tbsp single (light) cream

Topping

6 tbsp clementine juice

2 tbsp caster (superfine) sugar

3 white sugar cubes, crushed

Method

Grease an 18 cm/ 7 inch round tin (pats) and line the base with baking parchment.
Parch the rind from the clementines and chop the rind finely. In a bowl, cream together the butter, sugar and clementine rind until pale and fluffy.
Gradually add the beaten eggs to the mixture, beating well after each addition.
Gently fold in the self-raising flour followed by the ground almonds and the single (light) cream. Spoon the mixture into the prepared tin (pan).
Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for about 55-60 minutes or until a fine skewer inserted into the centre comes out clean. Leave to cool slightly.
To make the glaze, put the clementine juice into a small saucepan with the caster (superfine) sugar. Bring to the boil and simmer for 5 minutes.
Drizzle the glaze over the cake until it has been absorbed and sprinkle with the crushed sugar cubes.

Baking Tips

If you prefer, chop the rind front the clementines in a food processor or blender together with the sugar in step 2.
Tip the mixture into a bowl with the butter and begin to cream the mixture.

	Clementine Butter Cake Recipe

	Baking Overview Baking Temperature: 180°C Baking Time: 40-45 minutes Mould Size: 10" Ingredients Butter Cake 2 clementines 175 g/ 6 oz/ ¼ cup butter, softened 175 9/ 6 oz/ ¼ cup caster (superfine) sugar 3 eggs, beaten 175 g/ 6 oz/ 1½ cups self-raising flour 3 tbsp ground almonds 3 tbsp single (light) cream Topping 6 tbsp clementine juice 2 tbsp caster (superfine) sugar 3 white sugar cubes, crushed Method Grease an 18 cm/ 7 inch round tin (pats) and line the base with baking parchment. Parch the rind from the clementines and chop the rind finely. In a bowl, cream together the butter, sugar and clementine rind until pale and fluffy. Gradually add the beaten eggs to the mixture, beating well after each addition. Gently fold in the self-raising flour followed by the ground almonds and the single (light) cream. Spoon the mixture into the prepared tin (pan). Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for about 55-60 minutes or until a fine skewer inserted into the centre comes out clean. Leave to cool slightly. To make the glaze, put the clementine juice into a small saucepan with the caster (superfine) sugar. Bring to the boil and simmer for 5 minutes. Drizzle the glaze over the cake until it has been absorbed and sprinkle with the crushed sugar cubes. Baking Tips If you prefer, chop the rind front the clementines in a food processor or blender together with the sugar in step 2. Tip the mixture into a bowl with the butter and begin to cream the mixture.

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