50g light muscovado
6 star anise flowers.
A few hours before – or the day before if you can – make the syrup. Gently boil the clementine juice, sugar and star anise and reduce down to a syrup (it will further reduce when it cools).
Put to one side, cover, and leave to infuse and develop the orange and anise flavours.
When the flavours have infused, make the cake. You will need:
225g caster sugar
zest of 4 clementines (I prepared this before I juiced them for the syrup)
4 eggs, lightly beaten
220g ground almonds
80g plain flour, sifted
1 tsp baking powder.
Preheat the oven to 180C (160C Fan) and grease and line a 20 centimetre round tin. Cream the butter, sugar and clementine zest for about five minutes until very light and fluffy.
Add the eggs very gradually.
Next, fold in the almonds, flour and baking powder using a metal spoon.
Pour the batter into the prepared cake tin and level the surface.
Bake for 45 – 50 minutes, until a skewer inserted in the middle comes out clean. As soon as the cake is cooked, prick holes all over the surface and drizzle evenly with the syrup. Leave the star anise where they fall as decoration. Don’t worry if your cake sinks a little, as it is a very dense batter, and still tastes delicious!
What are you baking with clementine?