Clementine cake recipe
To make the crystallised clementines, peel the clementines with a peeler, keeping the peel in a large piece. Roll up the peel and thinly slice to make long, very thin strips. Put the marmalade into a small pan, add 2 tablespoons of water and the peel and gently simmer for 5 minutes, stirring until the peel is sticky. Sprinkle the granulated sugar onto a plate. Add the peel and gently stir to coat in the sugar. Spoon onto a piece of baking paper and leave to dry for a few hours. To make the cake, put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for about 20 minutes until the clementine is soft. Drain and leave to cool. When cold, slice in half and remove any pips. Cut each half in half and whizz in a food processor to a chunky consistency.Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with baking paper.Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface. Bake for about 25–30 minutes, until well risen and pale golden. Leave to cool in the tins on a wire rack for about 10 minutes, then turn out, peel off the baking paper and leave to cool completely.To make the icing, put the butter and half of the icing sugar into a bowl. Add the reserved clementine pulp and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy. Using a serrated bread knife, carefully slice each cake horizontally to make four thin cakes.Divide the icing into four. Place one cake on a board or serving plate and carefully spread a quarter of the icing evenly over the cake. Repeat with the remaining layers, stacking them on top of each other. Swirl the icing on the top cake. Arrange the crystallised clementines in a ring on top. To make the crystallised clementines, peel the clementines with a peeler, keeping the peel in a large piece. Roll up the peel and thinly slice to make long, very thin strips. Put the marmalade into a small pan, add 2 tablespoons of water and the peel and gently simmer for 5 minutes, stirring until the peel is sticky. To make the crystallised clementines, peel the clementines with a peeler, keeping the peel in a large piece. Roll up the peel and thinly slice to make long, very thin strips. Put the marmalade into a small pan, add 2 tablespoons of water and the peel and gently simmer for 5 minutes, stirring until the peel is sticky. Sprinkle the granulated sugar onto a plate. Add the peel and gently stir to coat in the sugar. Spoon onto a piece of baking paper and leave to dry for a few hours. Sprinkle the granulated sugar onto a plate. Add the peel and gently stir to coat in the sugar. Spoon onto a piece of baking paper and leave to dry for a few hours. To make the cake, put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for about 20 minutes until the clementine is soft. Drain and leave to cool. When cold, slice in half and remove any pips. Cut each half in half and whizz in a food processor to a chunky consistency. To make the cake, put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for about 20 minutes until the clementine is soft. Drain and leave to cool. When cold, slice in half and remove any pips. Cut each half in half and whizz in a food processor to a chunky consistency. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with baking paper. Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface. Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface. Bake for about 25–30 minutes, until well risen and pale golden. Leave to cool in the tins on a wire rack for about 10 minutes, then turn out, peel off the baking paper and leave to cool completely. Bake for about 25–30 minutes, until well risen and pale golden. Leave to cool in the tins on a wire rack for about 10 minutes, then turn out, peel off the baking paper and leave to cool completely. To make the icing, put the butter and half of the icing sugar into a bowl. Add the reserved clementine pulp and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy. To make the icing, put the butter and half of the icing sugar into a bowl. Add the reserved clementine pulp and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy. Using a serrated bread knife, carefully slice each cake horizontally to make four thin cakes. Using a serrated bread knife, carefully slice each cake horizontally to make four thin cakes. Divide the icing into four. Place one cake on a board or serving plate and carefully spread a quarter of the icing evenly over the cake. Repeat with the remaining layers, stacking them on top of each other. Divide the icing into four. Place one cake on a board or serving plate and carefully spread a quarter of the icing evenly over the cake. Repeat with the remaining layers, stacking them on top of each other. Swirl the icing on the top cake. Arrange the crystallised clementines in a ring on top. Swirl the icing on the top cake. Arrange the crystallised clementines in a ring on top.