Clementine & Ginger Cake
What you need …
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) 
How to bake …
Dissolve the sugar in
the water in a large 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 a pan. Mix the flour, ginger
and cinnamon. Add the liquid from the pan. Add the marmalade and beaten egg and
stir in the hot water. Bake for about 50-55 minutes.
Meryl’s
tip : This
is a naturally moist cake so
use a cake tester to check it’s fully baked. It’s a scrumptious cake to start
off 2019 and the ginger gives it an extra kick!
Here are more of
Grandma Abson’s
Yorkshire
Recipes 
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