Thursday, 15 January 2015

Clementine and Ginger Cake

 It’s always good to start off the New Year with a healthy recipe and this year I’ve created a cake with 5 clementines. I’ve based it on Grandma’s very popular Marmalade Spice Cake  which always gets a great shout out whenever I take it to talks and demonstrations of Grandma’s baking. I softened the peeled slices of clementines in sugar syrup and placed them at the base of the cake tin before putting the mixture on top so it’s really an upside down cake. It’s a scrumptious cake to start off 2015 and the ginger gives it an extra kick!

Clementine and Ginger Cake
Some of the ingredients 
5 clementines (sliced thinly and horizontally)
4 oz/100g granulated sugar
250 ml boiling water
8 oz/225g self raising flour
3 oz/75g butter
5 oz/150g marmalade
6 oz/175g golden syrup
2 tsps ginger
1 tsp cinnamon
2 tbsps hot water
1 egg (beaten) 

Dissolve the sugar in the water in a large flat pan (e.g. skillet or frying pan) until it forms a syrup. Add the sliced clementines and simmer until tender (about 5 minutes).  Allow to cool. Preheat the oven to 170 C (150C Fan), 325F, Mark 3. Grease and line an 8 inch/ 20cms cake tin. Arrange the clementine slices on the bottom of the tin. Melt the butter in the golden syrup in another pan. Mix the flour, ginger and cinnamon. Add the liquid from the pan gradually. Add the marmalade and beaten egg and stir in the hot water. Bake in a warm oven for about 50-55 minutes.

Meryl’s tip :  This is a naturally moist cake so use a cake tester to check the cake is fully baked as Grandma says in her book.
Have a very Happy New Year #baking with Grandma Abson’s Traditional Baking!  There'll be lots more recipes in 2015 so let me know if you have a recipe to share and what you think about Clementine and Ginger Cake.

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