| RECIPE
OF THE MONTH |
 | CHERRY FILLED CREPES | | Easy Pancake served with Cherry Sauce. | | Read More.. |
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ALMOND CAKE WITH SPARKLING CLEMENTINES
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Amount Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
100 grams dried apricots (4
oz) -- ready-to-eat
175 ml Clementine Juice (6 fl oz)
--you need about 6-8 Clementines
100 grams
butter (4 oz) -- softened
100 grams golden caster sugar (4
oz)
2 eggs
50 grams self-rising flour
(2 oz)
175 grams ground almonds (6 oz)
1/2 tsp
vanilla extract
2 tbsp slivered almonds
Icing sugar -- for dusting
---FOR THE
CLEMENTINES---
8 clementines
175 grams
golden caster sugar (8 oz)
5 tbsp Cointreau (or Grand
Marnier)
1 thick Cream -- to serve
--or Greek yogurt
PREPARE AHEAD
Preheat the oven to 180C/Gas 4/tan
own 160C. Butter and line the base of a 20cm/8in round cake tin. Finely chop the
apricots and put in a pan with the Clementine juice. Bring to the boil, then
gently simmer for 5 minutes. Leave to cool.
Beat the butter, sugar, eggs,
and flour in a bowl for 2 minutes until light and fluffy, then fold in the
ground almonds, vanilla and apricots along with their juices.
Turn the
mixture into the prepared tin and smooth the top. Scatter over the slivered
almonds. Bake for 40-50 minutes until firm to the touch. Cool in the tin for 5
minutes, then turn out and cool on a wire rack. Make up to 2 days ahead and
store in an airtight container.
For the sparkling Clementines, squeeze
the juice from two of the Clementines and set aside. Peel the remaining
Clementines, removing as much pith as possible and put them in a heatproof bowl.
Put the sugar in a saucepan with 6 tablespoons cold water. Gentry heat, stirring
gently until the sugar has dissolved, then increase the heat, stop stirring and
rapidly boil until the syrup turns light caramel, about 2-4 minutes.
Remove from the heat and add the Clementine juice and Cointreau. Return
to the heat and stir until the caramel is smooth, then pour over the whole
Clementines. Turn them in the syrup, then cover with a saucer to submerge them
and leave in the fridge for up to 24 hours.
ON THE DAY
Dust the cake
with icing sugar. Slice the cake and put a wedge on each plate with a
Clementine. Spoon the syrup over the cake and fruit. Serve with thick cream or
Greek yogurt.
TO FREEZE Wrap the cake in foil and freeze for up to 3
months. Freeze the clementines in their syrup in a rigid container for up to a
month.
Work time 50 to 60 minutes. Cook time 40-50 minutes.
Exported from MasterCook
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