- Cook Time: 30 mins
- Serving: 8 - 10 Persons
Nutrition facts (per portion)
- Calories: 695
- Carbohydrate Content: 93g
- Fat Content: 34g
- Fiber Content: 3g
- Protein Content: 9g
- Saturated Fat Content: 15g
- Sodium Content: 0.36g
- Sugar Content: 83g
Fruit-filled clementine cake Recipe
Fruit-filled clementine cake is a Gluten-free recipe for 8 - 10 people, takes only 10 mins; recipe has clementine, unsalted butter and raisin.
Ingredients
- Egg - 3 eggs, beaten
- Brown Sugar - 200g dark brown sugar
- Caster Sugar - 140g caster sugar
- Unsalted Butter - 200g unsalted butter, softened, plus extra for greasing
- Ground Cinnamon - 1/2 tsp ground cinnamon
- Baking Powder - 1 tsp baking powder (we used Fiddes Payne, which is gluten-free)
- Ground Almond - 100g ground almond
- Sultana - 140g sultana
- Raisin - 140g raisin
- Mixed Spice - 1 tsp mixed spice
- Glace Cherry - 100g glace cherry, quartered
- Polenta - 140g polenta
- Brandy - 2 tbsp brandy
- Icing Sugar - icing sugar, to decorate (most are gluten-free, but check the packaging)
- Ground Cloves - pinch ground cloves
- Clementine - 4 small clementines
- Currant - 140g currant
Instructions
- To make the cake, place the clementines in a small pan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 1 hr or until tender. Drain and cool.
- Heat oven to 180C/fan 160C/gas 4. Butter a 20cm springform cake tin and line the base with a disc of buttered baking parchment. Cut the cooked clementines in half and remove any pips. Place in the bowl of a food processor and pulse until finely chopped but not pureed.
- Combine the raisins, sultanas, currants, cherries and brandy in a bowl. Add the clementine pulp and mix well. Cream the butter and sugar together until pale. Add the beaten eggs, a little at a time, mixing well between each addition. In another bowl, combine the spices, ground almonds, polenta and baking powder. Fold into the creamed mixture along with the dried fruit and clementine pulp.
- Spoon into the prepared tin and smooth the top. Bake on the middle shelf of the oven for 30 mins. Reduce the oven temperature to 160C/fan 140C/gas 3 and continue to cook for a further 40 mins. You may need to loosely cover the top of the cake with a sheet of baking parchment for the final 20 mins to prevent it browning too quickly. Cool in the tin for 30 mins before turning out onto a cooling rack.
- To make the topping, slice the clementines to a 5mm thickness. Tip the sugar into a saucepan with 140ml water and cook over a low heat, stirring often, until the sugar has dissolved. Put the clementine slices in the pan and stir through. To keep the clementines submerged in the syrup, cut out a circle of greaseproof paper to fit into the pan and place over the fruit. Cook over a low heat for 1 hr until glossy and translucent. Remove and spread out over greaseproof paper to cool.
- To serve, dust the whole cake with icing sugar, then arrange the clementine slices, overlapping, over the top of the cake.
