Clementine Cakes

14 ingredients
7 steps

Ingredients

  • FOR THE CAKES:
  • 4 whole Large Eggs
  • 1 cup Superfine Sugar
  • 1-1/2 stick Unsalted Butter, Melted, Plus 1 Tablespoon For Greasing Muffin Pan
  • 1 cup Self Raising Flour
  • 1 cup Almond Meal
  • 2 whole Clementines, Zest And Juiced Through A Fine Sieve
  • 1 teaspoon Cinnamon
  • 6 teaspoons Brown Sugar, For Base
  • 4 whole Clementines, Sliced Into Thin Rounds (1 Per Base)
  • FOR THE CLEMENTINE SYRUP:
  • 2 whole Clemetines, Juiced Through A Fine Sieve
  • 1/2 cups Superfine Sugar
  • 3 Tablespoons Maple Syrup

Directions

  1. 1
    1. Preheat the oven to 325°F.
  2. 2
    2. Using a medium mixing bowl and electric mixer, whisk the eggs and superfine sugar for 8 minutes. Sift the flour and fold in. Fold in the butter, almond meal, clementine juice and zest and cinnamon. Keep folding until fully combined.
  3. 3
    3. Butter 12 small muffin basins. Sprinkle 1/2 teaspoon of brown sugar into each basin. Place a thin clementine round (minus the rind) into each basin.
  4. 4
    4. Divide the mixture among the basins until 2/3 full. Place on a baking sheet in the oven for 30 minutes, or until a skewer inserted in the centre comes out clean.
  5. 5
    5. Meanwhile, start on the syrup. Put the clementine juice, superfine sugar and maple syrup in a small saucepan over medium heat until the sugar dissolves. Increase the heat and bring to a boil until the consistency is a thick syrup.
  6. 6
    6. Remove the cakes from the oven and let cool for 5 minutes. Turn out onto a wire rack. Drizzle the tops of each cake with some of the syrup and let it soak in for a few minutes.
  7. 7
    7. Makes 12 small cakes.

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