Name: Little clementine & cranberry syrup cakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Makes 8
Ingredients: 2-3 clementines very thinly sliced (you need 8 nice slices), plus zest 4 clementines or 1 large orange; 175g butter softened, plus extra for greasing; 200g golden caster sugar plus extra for sprinkling; 2 large eggs; 140g plain flour; 100g ground almond; 2 tsp baking powder; 100ml whole milk; 100g fresh or frozen cranberry; juice 4 clementine or 1 large orange (about 150ml); 150ml Cointreau or other orange liqueur; 85g golden caster sugar; stem ginger cream see recipe, below

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Little clementine & cranberry syrup cakes

Little clementine & cranberry syrup cakes

Cassie Best

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Makes 8

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 5 out of 5.2 ratingsRate

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These sticky individual cakes are inspired by rum babas- fruity, boozy and delicious. Serve with our stem ginger cream

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2-3 clementines

very thinly sliced (you need 8 nice slices), plus zest 4 clementines or 1 large orange
175g butter

softened, plus extra for greasing
200g golden caster sugar

plus extra for sprinkling
2 large eggs
140g plain flour
100g ground almond
2 tsp baking powder
100ml whole milk
100g fresh or frozen cranberry

For the syrup

juice 4 clementine

or 1 large orange (about 150ml)
150ml Cointreau

or other orange liqueur
85g golden caster sugar

To serve

stem ginger cream

see recipe, below

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Nutrition: per cake

kcal564
fat28g
saturates13g
carbs60g
sugars48g
fibre2g
protein7g
salt0.7g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Grease 8 ovenproof dariole moulds and line the bases with a disk of baking parchment. Sprinkle each slice of clementine with a little sugar and place 1 in the bottom of each dariole, line up on a baking tray and set aside.
step 2

Put the butter and sugar in a large bowl. Mix with an electric hand whisk until smooth and fluffy. Add the eggs, one at a time, whisking until well incorporated. Add the flour, almonds and baking powder, whisk until smooth, then add the zest, milk and cranberries. Give everything a good final mix with a spatula, then divide the mixture between your dariole moulds. Bake for 30 mins until risen, golden, and an inserted skewer comes out clean. Leave to cool in their tins for 10-15 mins while you make the syrup.
step 3

Heat the clementine juice, orange liqueur and sugar in a small pan, swirling until the sugar has dissolved. Increase the heat and boil for a few mins, until the liquid has reduced by about half. Pour into a shallow dish and leave to cool for 5 mins.
step 4

When cool enough to handle, turn the cakes out of their tins and peel away the parchment. Stand in the dish of syrup, spooning it over the little cakes until completely absorbed. Transfer the cakes to a baking parchment-lined tray and leave to cool completely before serving with stem ginger cream (see tip below for recipe).

RECIPE TIPS

SERVE YOUR CLEMENTINE SYRUP CAKES WITH STEM GINGER CREAM

Create a delicious accompaniment to your sponges. In a large bowl, whisk 200ml double cream with 2 tbsp icing sugar, 2 balls finely chopped stem ginger and 2 tbsp ginger syrup from the jar, until just holding soft peaks. Chill until ready to serve.

Recipe from Good Food magazine, December 2013

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