St Clement’s cake with mulled wine syrup recipe
St Clement’s cake with mulled wine syrup and cranberries ‘Oranges and lemons rang the bells of St Clements’. We can’t sing the praises enough of this Christmassy citrus cake. Equipment and preparation: you will need 23cm/9in round springform cake tin and a clean sheet of muslin. 8 clementines 250g/9oz ground almonds250g/9oz caster sugar1 level tsp baking powder1 lemon, zest only1 orange, zest only6 free-range eggs 8 clementines 250g/9oz ground almonds 250g/9oz caster sugar 1 level tsp baking powder 1 lemon, zest only 1 orange, zest only 6 free-range eggs 2 slices orange (about 90g/3¼oz)¼ cinnamon stick1 star anise3 cloves150g/5½oz sugar300ml/10fl oz red wine100g/3½oz cranberries (frozen or fresh) 2 slices orange (about 90g/3¼oz) ¼ cinnamon stick 1 star anise 3 cloves 150g/5½oz sugar 300ml/10fl oz red wine 100g/3½oz cranberries (frozen or fresh) 700ml/1¼ pint orange juice (or clementine juice)400g/14oz sugar 700ml/1¼ pint orange juice (or clementine juice) 400g/14oz sugar 500ml/18fl oz crème fraîche or thick Greek yoghurt 1 orange, zest only1 lemon, zest only small handful shelled chopped pistachios (optional) 500ml/18fl oz crème fraîche or thick Greek yoghurt 1 orange, zest only 1 lemon, zest only small handful shelled chopped pistachios (optional) Method Simmer the clementines in a large pan of water for an hour. Remove from the water and leave to cool. Chop the clementines and remove and discard any pips, then chop and purée using a food processor or blender to a pulp.Grease a 23cm/9in round springform cake tin, line the bottom with greaseproof paper and grease again.Preheat the oven to 160C/325F/Gas 3. Mix together all the dry ingredients including the zest in a mixing bowl.Add the eggs and mix until smooth. Add the orange pulp and mix again.Bake the cake for about 55 minutes, or until a wooden skewer pierced into the middle comes out clean.For the spiced mulled wine syrup, wrap the orange, cinnamon, star anise and cloves in a clean sheet of muslin. Put the sugar and wine into a pan with the muslin spices, bring to the boil and simmer for 10 minutes. Carefully remove the muslin.Add the cranberries to the syrup and cook until softened. Remove from the heat and leave to cool. For the orange syrup glaze, boil the orange juice and sugar in a pan to a thick syrup. Remove from the heat and leave to cool.Once the glaze is cool, spread it onto the baked cake.To serve, cut a wedge of the cake and place on a plate. Spoon on a quenelle of crème fraîche, sprinkle with both zests and some pistachios, if using. Spoon the mulled wine syrup around. Simmer the clementines in a large pan of water for an hour. Remove from the water and leave to cool. Chop the clementines and remove and discard any pips, then chop and purée using a food processor or blender to a pulp. Simmer the clementines in a large pan of water for an hour. Remove from the water and leave to cool. Chop the clementines and remove and discard any pips, then chop and purée using a food processor or blender to a pulp. Grease a 23cm/9in round springform cake tin, line the bottom with greaseproof paper and grease again. Grease a 23cm/9in round springform cake tin, line the bottom with greaseproof paper and grease again. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Mix together all the dry ingredients including the zest in a mixing bowl. Mix together all the dry ingredients including the zest in a mixing bowl. Add the eggs and mix until smooth. Add the orange pulp and mix again. Add the eggs and mix until smooth. Add the orange pulp and mix again. Bake the cake for about 55 minutes, or until a wooden skewer pierced into the middle comes out clean. Bake the cake for about 55 minutes, or until a wooden skewer pierced into the middle comes out clean. For the spiced mulled wine syrup, wrap the orange, cinnamon, star anise and cloves in a clean sheet of muslin. Put the sugar and wine into a pan with the muslin spices, bring to the boil and simmer for 10 minutes. Carefully remove the muslin. For the spiced mulled wine syrup, wrap the orange, cinnamon, star anise and cloves in a clean sheet of muslin. Put the sugar and wine into a pan with the muslin spices, bring to the boil and simmer for 10 minutes. Carefully remove the muslin. Add the cranberries to the syrup and cook until softened. Remove from the heat and leave to cool. Add the cranberries to the syrup and cook until softened. Remove from the heat and leave to cool. For the orange syrup glaze, boil the orange juice and sugar in a pan to a thick syrup. Remove from the heat and leave to cool. For the orange syrup glaze, boil the orange juice and sugar in a pan to a thick syrup. Remove from the heat and leave to cool. Once the glaze is cool, spread it onto the baked cake. Once the glaze is cool, spread it onto the baked cake. To serve, cut a wedge of the cake and place on a plate. Spoon on a quenelle of crème fraîche, sprinkle with both zests and some pistachios, if using. Spoon the mulled wine syrup around. To serve, cut a wedge of the cake and place on a plate. Spoon on a quenelle of crème fraîche, sprinkle with both zests and some pistachios, if using. Spoon the mulled wine syrup around. Recipe tips Blending the clementines can be done a day ahead of making the rest of the recipe. This cake will keep well for at least three days and up to a week.