Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, dairy-free spiced clementine cake. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Dairy-free Spiced Clementine Cake is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Dairy-free Spiced Clementine Cake is something which I’ve loved my entire life. They are nice and they look wonderful.
This Super Delicious Clementine Cake is gluten-free and dairy-free, and uses whole boiled tangerines for a unique cake. I usually boil up a batch and freeze. The inspiration for this cake comes from Smitten Kitchen's Clementine Cake, which I made for the first time a whopping seven years ago.
To begin with this recipe, we must prepare a few components. You can have dairy-free spiced clementine cake using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Dairy-free Spiced Clementine Cake:
- Prepare For the cake
- Make ready Approx. 375g whole clementines, roughly 4-5 clementines
- Take 6 large eggs
- Take 220 g golden caster sugar
- Get 250 g ground almonds
- Make ready 1 tsp baking powder
- Get 1 tsp mixed spice
- Prepare For the lime & rosewater icing
- Prepare 50 g icing sugar
- Take 1 tbsp lime juice
- Get 1/4 tsp rosewater
- Get Pink gel food colouring
In a medium saucepan, melt the butter and the tea. A moist tender cake bursting with citrus flavor drizzled in a chocolate ganache! This clementine cake is easy to make and naturally gluten-free, using the whole fruit & ground almonds. A delicious citrus flavor, festive glaze & wonderfully moist.
Instructions to make Dairy-free Spiced Clementine Cake:
- Grease and line with parchment a 20cm/8inch cake pan.
- Prepare the clementines: place the whole clementines into a saucepan. Add enough cold water to come up just below halfway of the clementines and place over a high heat. Bring to the boil, partially cover with a lid and boil for around 1 hour until soft. Keep an eye on it in case the water dries up, you don’t want to burn your saucepan!
- Drain, discarding the cooking water. Cut the clementines in half, remove the pips and set aside to cool.
- Once cool, preheat the oven to put the oven to 180 degrees fan.
- Put the whole clementines (skins, pith, fruit and everything) into a food processor and blitz. Add the eggs and blitz for a minute to get some air into them. Then add all the other cake ingredients to the processor and blitz until fully mixed.
- Pour the mixture into the prepared cake pan and bake in the centre of the oven for 50 minutes - 1 hour. A skewer when inserted should come out clean.
- Remove from the oven and leave to cool on a wire rack, but still in the tin. Once cool, you can remove it from the tin and get started on the icing.
- For the icing: mix together the icing sugar, lime juice and rosewater until a smooth runny-ish paste. If you feel it’s too thick, add a tiny dash of water. Add the pink food colouring and mix well.
- Brush the icing over the top of the cake only. While still a bit wet, sprinkle over some desiccated coconut.
- First, prepare the clementines for the cake
Clementine cake is a cake flavored primarily with clementines. It may be topped with a sweet glaze or sauce, powdered sugar, honey and clementines, or candied clementines. It may originate from an orange cake in Sephardic cuisine. Use the zest and juice of these sweet fruits in Christmas cakes, desserts, drinks, meat dishes and Give your food a citrusy burst with our zingy clementine recipes. Use the zest and juice of these Duck goes really well with Moroccan spicing and the sweet flavous of honey and fresh fruit as you'll.
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