Clementine, Honey & Olive Oil Cake
This deliciously fragrant cake is perfect for the Christmas period with its festive and wintery citrus flavour. It is more rich, moist and dense than a traditional English sponge, thanks to the ground almonds, and will stay fresh for a few days (if you can keep it that long!). It is super quick to make with the exception of cooking the whole clementines first, which you can do ahead of time if it suit.
- 4-6 whole clementines depending on size, (roughly 380g) skin on
- 5 eggs
- 125g honey
- 50ml olive oil
- 300g ground almonds
- 1 ½ tsp baking powder
Put the clementines in a saucepan and cover with plenty of water, bring to the boil, then turn down the heat and simmer gently for 45 minutes for small clementines and 1 hour if they are on the larger side. This works best if they are submerged in the water, so either place a smaller pan or lid on top to weight them down. Keep an eye on the water level, adding more if necessary. Drain and leave to cool.
Pre-heat the oven to 160 fan/180/gas 4. Grease and line a 24cm (9½”), loose bottom cake tin
When the clementines are cool enough to handle, cut in half, remove any pips and blend with skins in a food processor until smooth. Add the eggs, honey and olive oil, blending to combine, then add the almonds and baking powder and blend just until mixed – don’t over mix this stage. Pour the batter into the cake tin, smoothing the top and bake for 50 minutes or until a skewer comes out clean. You may need to cover the top with baking paper halfway through to stop the top over browning.
Allow to cool in the tin and turn out once cooled.
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