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Recipes and Photos
TERRIBLE HEALTHY FRUIT CAKE Mix together all ingredients (if you're using sultanas/raisins you can soak them in the tea overnight and then they're nicely plump) put in a greased cake tin - I use a skinny loaf tin about a foot long (from Ikea!) - sprinkle sesame seeds on top. Bake at gas reg 4 at bottom of oven for about an hour and a quarter - till brown and edges have retracted from sides of tin - thump out of tin and cool before eating - although in our house the first slices get eaten whilst still warm! STICKY CLEMENTINE CAKE WITH CREAM Ingredients
1. Put 7 of the clementines into a large saucepan with their skins on and cover well with cold water and bring to the boil. Simmer for 2 hours adding more water if necessary. Don’t let the clementines burn. Drain and, when cool, cut each clementine in half and remove the pips. Put the clementines - skins, pith, fruit and all – into a liquidiser and blitz to a pulp. 2. In the meantime, heat up 300ml of water in another pan and thinly slice 6 of the clementines, discarding the ends. Add 200g of sugar to the water and increase the heat until simmering and the sugar is dissolved. Now add the clementine slices and cook for 20 minutes, until they are tender. Scoop the slices out with a slotted spoon and arrange half of these on the bottom of the cake tin and put the syrup and the other slices aside. 3. Grate the zest from the remaining clementines and the lemon. 4. Heat the oven to 160C/fan 180C/gas 4 and line a 9”/23cm cake tin with grease proof paper. 5. Take a potato masher and mash the butter and 250g of the sugar together and then beat with a wooden spoon until soft and fluffy. Add the eggs yolks one at a time and beat in well, putting the whites of the egg into another large bowl. 6. When the egg yolks, butter and sugar have all been combined, mix into this the ground almonds, the zest of the clementines and lemon, baking powder and the pulped clementines. 7. Beat the egg whites until stiff (but not beyond this) and carefully fold these into the cake mixture. 8. Juice the 4 zested clementines and stir into the syrup, if necessary reducing a little over the heat. 9. Pour the cake mixture into the prepared tin and bake for an hour and 20 minutes, or until a skewer will come out clean. After 40 minutes of baking, cover the cake with foil to stop the top burning. Once cooked, remove from the oven and leave to cool, on a rack, but in the tin. 10. When the cake is still warm fork the top of the cake around 10-12 times. Then arrange the remaining clementine slices on the top of the cake. Slowly spoon the clementine syrup over the cake to form a glaze, allowing it to also sink into the sponge. Once the cake is cold and the glaze is set remove cake from the tin and peel off the greaseproof paper. 11. It can be eaten the same day but improves with a day or two. Serve with the Clementine Cream. How to make the clementine cream Miranda’s Tips: For a smaller cake halve the ingredients and use a 26cm/10” by 9cm/3.5” loaf tin. For a simpler, non-sticky cake, leave out the caramelised clementine slices and glaze and just serve with plain mascarpone. Photos from the Tree Aid Cake Taste
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How to make the cake (16 to 20 servings)
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