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I AM BACK WITH A CLEMENGOLD CAKE

October 21, 2011

Hellooo there from down by the bay! There is nothing spring like about the weather today, well the whole week actually, so I have spent a lot of time in the kitchen baking and cooking. We had a wonderful holiday and rested and relaxed to our hearts content and have returned fresh and ready to work again. I have a LOT of work to catch up, but thats generally what happens after you have a break. Top of my list of course is working with the last of the ClemenGold fruit that I have and developing some more delicious recipes. The first one on my list has to be this one…the most deliciously dense, moist and fruity ClemenGold Cake. WOW! This is a winner and something that you should all try. Its really easy to make and is quite sublime!

COLLEEN’S CLEMENGOLD CAKE

Servings:  8 – 10 slices

 Ingredients:

250g Whole Blanched Almonds (OR finely ground Almonds if you have them on hand)

6 Extra Large Free Range Eggs

5ml Baking Soda or Baking Powder

230g Sugar

4 ClemenGold (total weight between 375 and 400g)

2ml Salt

 

For the syrup: (Optional but delicious)

Juice of 3 ClemenGolds (about 150ml)

60g Sugar (I used Agave Crystals)

5 Cardamom Pods – bashed slightly

 

Method:

Wash the ClemenGolds well then place in a saucepan and cover well with water

Bring to the boil over medium heat, cover saucepan and boil gently for about  an hour until the fruit is tender

Allow to cool then remove the tiny green stem bit and discard. Cut the fruit into halves then blitz the fruit (peel and all) with a handheld stick blender or food processor to make a puree. Set aside.

Turn the oven on to 190oC and spray the base and sides of a 23cm springform cake tin. Line the bottom with baking paper

(Omit this next bit if you already have almond meal) Place the almonds in a dry frying pan and toast over a medium heat until the aromas start wafting up from the pan and the nuts are turning lightly golden. Keep agitating the pan and tossing the nuts so they don’t burn on the one side. Cool almonds a bit then grind until fine

Sift over the baking soda and salt and mix in.

Beat the eggs and sugar until pale and thick, fold in the almonds and then the ClemenGold puree

Pour the batter into the prepared cake tin and bake for 30 minutes then turn the oven down to 180oC cover the cake with a sheet of aluminum foil and continue baking for another 15 to 20 minutes. Test with a skewer to see if it is done in the middle. The skewer should come out clean

While the cake is baking for the last 15 minutes or so juice the ClemenGolds and add to a small saucepan with the sugar and cardamom pods

Boil rapidly for a few minutes to reduce and form a thickish syrup

As soon as the cake comes out of the oven pour the hot syrup over the cake. It will all absorb.

Allow cake to cool completely, in the tin, on a cooling rack then turn out onto a plate, dust with some icing sugar and serve with a dollop of crème fraiche, mascarpone, Greek yoghurt or vanilla ice cream

Although delicious once cold, the texture and flavor of the cake improves overnight so bake this the day before for maximum flavor

The syrup poured over the cake is an optional, but extremely delicious, extra

 Just look at that bright orange colour that comes out in the cake and in the syrup. You just don’t get colour like that from other citrus!! It brings instant sunshine into my heart every time. Sadly the season is over now in South Africa so the waiting begins for Autumn and Winter 2012! Who knew I would wish my life away for a little, perfectly round, bright orange, sweet, intensely aromatic citrus fruit??

 

 And the beauty of this cake is that those with gluten or dairy intolerances can eat it as it is totally dairy and gluten free! What a bonus!! It has no butter….I would say this cake should be classified as Low GI 🙂

Tandy, over at Lavender and Lime Blog is organizing a Secret Santa event for bloggers world wide. If you would like to participate in this lovely event then do go over and read this post and let her know that you would like to play! The idea is that you give your details to Tandy and she will randomly allocate another blogger (in the same country if possible) that you will send a secret gift to for Christmas.  The more the merrier Christmas will be…so head on over and join in the fun. I think its a fabulous idea!! Well done Tandy!

If you are participating you can put this very cute Santa hat onto your blog as a widget using the following html code….

[<a href=”http://tandysinclair.com&#8221; target=”_blank”><img title=”” src=”http://tandysinclair.files.wordpress.com/2011/09/c2a9-secret-santa.jpg?w=150&#8243; alt=”” width=”150″ height=”150″ /></a>] 

Have an awesome weekend!

browniegirl xx

 

23 Comments leave one →
  1. October 21, 2011 2:20 PM

    so glad to see a post from you! hope you’re feeling better!

    the cake looks so moist and delicious!

    • October 21, 2011 2:49 PM

      Thank you so much. I am doing much better, not totally healed yet but will get there for sure! 😉 The cake is delicious and moist. A real winner! Have a grand weekend xx

  2. October 21, 2011 2:31 PM

    my big thanks for your support my friend xxx This cake looks awesome – and your photo is stunning – I need a bite (or two) 🙂

  3. October 21, 2011 4:45 PM

    Can’t wait to try this, O Captain, my Captain! xxx

  4. October 21, 2011 4:46 PM

    Oh, by the way, I tried the no-bake melktert a couple weekends ago – they loved it! 🙂 xxx

    • October 21, 2011 11:06 PM

      That is wonderful news…thank you! I appreciate the feedback groupie. xxx

  5. October 22, 2011 12:43 PM

    The cake looks lovely!!

  6. October 23, 2011 7:47 AM

    Yum, I’m so hungry right now. Your food looks amazing. Don’t suppose there are any leftovers? Love the secret Santa idea, thanks for sharing with us. 

    • October 29, 2011 4:08 PM

      Thank you so much Anna, where my family have been there are not usually any leftovers hehe…thanks for the lovely comment. Hugs xx

  7. October 23, 2011 10:52 AM

    Beautifully photographed heaven Colleen!
    Have a happy Sunday.
    🙂 Mandy

    • October 29, 2011 4:08 PM

      Thank you for that lovely compliment Mandy. Greatly appreciated. Happy weekend xx

  8. October 23, 2011 1:00 PM

    Welcome back, doll! And oooh love a good orange cake! This is similar to one a friend gave me the recipe for and I am so in the mood to eat a slice! Beautiful! xoxo

    • October 29, 2011 4:07 PM

      Thank you Jamie, You cannot beat a citrus cake. This one is really a good one. Hope you get to try one soon. Enjoy Tuscany 🙂 xx

  9. whippingitup permalink
    October 23, 2011 7:17 PM

    Hi Col! Looks delicious and lovely to see how much you’re enjoying your new job. Lots of love x

    • October 29, 2011 4:06 PM

      Thank you Lana! It was delish. I need to bake another one. Do I need an excuse? I don’t think so hehe…Love to you too xx

  10. October 24, 2011 8:20 PM

    Colleen this sounds devine I hope it turns out like yours as I m having some German friends around and I would love to indulge them, glad you got home safely, had a good rest and are ready to enjoy your new venture….you go browniegirl x

    • October 29, 2011 4:05 PM

      Thank you my friend. It was lovely to see you again briefly. Do let me know how the cake turns out for you. Hugs xx

  11. October 25, 2011 12:37 PM

    Hey – look – it’s a new post from my BlogMamma! :)) I am serously in love with this cake, doll. Reminds me of the GF Nigella chocolate orange cake I made last year. That syrup just does the trick for me… so decadent! Lovely to have you back :))

    • October 29, 2011 4:04 PM

      Thank you very much for the welcome back and the lovely comment. I will make this for you one day 🙂 Its really delicious xx

  12. October 27, 2011 11:06 PM

    Welcome back Colleen and how good does this look! I also love the idea for the secret santa. Sounds like a fun event!

    • October 29, 2011 4:04 PM

      Thank you so much Simone, yes the Secret Santa is a grea idea. Hope lots of bloggers join in the fun!! Happy weekend xx

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