Christmas Clementine and Almond Cake with Cinnamon Cream
Serves 6.
Easy.
Cooking and preparation time: 2 hours 50 minutes
Ingredients:
3-4 Medium Eggs
3 Medium Clementines
150g Ground Almonds
150g Castor Sugar
2-3 tbsp. Breadcrumbs
2 tsp. Baking Powder
1 1/4 tbsp. Icing Sugar
180ml Fresh Cream (whipped)
1 tsp. Ground Cinnamon (or to taste)
Method:
Bring a pot of water to the boil. Wash the clementines and cook gently in the water for 1 hours until soft.
Drain and allow to cool to room temperature, then puree. This step can be done ahead of time.
Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper.
Beat the eggs and caster sugar until well combined.
Stir in the orange puree, followed by the ground almonds, breadcrumbs and baking powder. Pour the batter into the prepared tin and dust the top with extra caster sugar.
Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin. Turn out onto a plate.
Dust the cake with icing sugar and serve with a spoon of whipped cinnamon cream.
If you have any allergies or intolerances, please check packaging or point of sale allergen information