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Clementine and almond cakes with poached fruits and caramel
Serves 6 Cakes, Bread and Pastries
Ingredients
- 4 medium clementines, peel left on and scrubbed
- 265g caster sugar
- 2 large eggs, separated
- 200g finely ground almonds
For the poached fruits and caramel
- 4 medium clementines, peel left on and scrubbed
- 175g caster sugar
- 6 x 8cm round x 4cm deep (200ml capacity) non-stick cake tins, buttered and lined
Method
To make the cakes, place the whole clementines in a large saucepan, cover with cold water and bring to the boil. After boiling for 5 minutes, drain and cover again with cold water. Add 150g of the sugar, slowly bring to the boil then simmer for 20 minutes.
Transfer the clementines and syrupy liquid to a bowl and set aside to cool completely.
Preheat the oven to 180°C/350°F/Gas 4. Transfer the clementines to a food processor (discard the cooking liquid) and whizz into a purée.
Place 50g of the remaining sugar in a large bowl with the egg yolks and clementine purée. Place the egg whites in a separate large bowl and whisk into soft peaks. Add 65g sugar a little at a time until you have a thick, glossy meringue. Without washing the beaters, whisk the egg yolk and clementine mixture together until the sugar has dissolved. Mix in the ground almonds. Using a large metal spoon, fold the meringue into the mixture a little at a time to obtain an even orange colour. Spoon the batter evenly into the cake tins and bake for about 25 minutes, until firm to the touch and golden. Cool for 10 minutes and remove from the tins and put upside down on a wire rack and leave the cakes for 30 minutes then peel off the lining paper and turn up the right way. At this point you can store in an airtight container or in the fridge if not using immediately.
To prepare for serving, make the poached fruits and caramel. Slice 2 clementines into 5mm rounds and lay on kitchen paper to absorb excess juice. Squeeze the juice from the remaining 2 clementines into a small bowl and the juice in a pan with the sugar on a low heat. When the sugar has dissolved, increase the heat and boil to a light golden caramel. Take off the heat and carefully add a splash of water. Take the clementine slices off the kitchen paper and lay onto tin foil. Pour over half the caramel and turn the slices to coat. Pour over the rest and leave to set until ready to serve with the cakes.
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