Melanie's Food Adventures

Festive Clementine and Pomegranate Cake

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I’m sure there are plenty of you who, like me, aren’t lovers of Christmas cake, I’ve never been a fan of them, but I do love a decent sized pudding during the Festive Season. When I saw this on the Sainsbury’s Magazine website, I knew my Mum would love it too, and as she was coming to stay while Mr Food Adventurer was away on a course, I thought I’d surprise her. So how about something glamorous, but just as festive? How do you fancy Clementine & Pomegranate Cake……. oh, and I haven’t even mentioned yet that it’s gluten free!!! Something exciting to dish up and the end of a meal, super moist all the way through every bite, with little bursts of those gorgeous little jewels of Pomegranate, who could resist??

I will make it super clear that this is not a quick “bung it all in a bowl and mix” kinda cake……. it’s something when you have an afternoon, or at least a few hours spare as there is quite a few parts to making it. Please don’t let that put you off making it as YOU HAVE TO MAKE THIS CAKE!!!!


INGREDIENTS

350g (4-6) Clementines or Satsumas

2 Cinnamon Sticks

6 Large Eggs

250g Light Muscovado Sugar

1tsp Gluten Free Baking Powder

300g Ground Almonds

2 Pomegranates

1tsp Orange Blossom Water

1/4tsp Vanilla Extract

3tbsp Apricot Glaze (warmed – a quick blast in the microwave is perfect)

Icing Sugar – for dusting


METHOD

  1. Put the whole, unpeeled Clementines/Satsumas and Cinnamon Sticks in a medium pan and cover with cold water. Bring to the boil before reducing the heat to a simmer. Cover the pan with it’s lid and continue to simmer for 1 1/2 hours. Drain the fruit and remove the Cinnamon Sticks before allowing to cool for 30 minutes.

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2. Cut the fruits in half, remove any pips and puree them (including the peel) in a blender or food processor.

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3. Preheat your oven 180°c / 160°c Fan / Gas Mark 4. Grease and line a 23cm round tin with baking paper (the tin should be roughly 9cm deep). Place all 6 Eggs and 225g Muscovado Sugarinto a glass bowl and place over a barely simmering pan of water and whisk, using an electric whisk for around 5 minutes, until the mixture is pale and mousse like (you want it to be full of lots of little bubbles). Taking care removing the bowl from the pan, add 1tsp Baking Powder, 300g Ground Almonds and your fruit puree before gently folding until the mixture is thoroughly combined.

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  1. Now pour the mixture into your tin and place it into the oven for 20 minutes before reducing the temperature to 160c / 140c Fan / Gas Mark 3, and bake for another 30 minutes. To test that the cake is ready, place a skewer into the centre of the cake, if it comes out clean, it’s done, if there’s still some cake mixture, put back into the oven and check again in another 5 minutes. Remove from the oven and cool in it’s tin for 15 minutes before transferring to a wire rack to cool completely.
  2. Once cooled completely, it’s time to make the syrup. Cut one of your Pomegranates in half and squeeze both halves to get as much juice as possible. Place the juice into a pan with 25g Muscovado Sugar and bring to the boil, then simmer for 2 minutes. Cool slightly before stirring in 1tsp Orange Blossom Water and 1/4 tsp Vanilla Extract (the syrup should still be warm at this point). Using a pastry brush, paint the cake with the warm syrup to allow it to soak through the cake.

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6. Place 3tsbp Apricot Glaze into a microwavable bowl and give it a quick blast in the microwave to warm it through before brushing it all over the top and sides of the cake.

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7. Just before serving, cut the other Pomegranate in half and, using a wooden spoon, tap the Pomegrante (face down) over the cake so that the seeds fall out and scatter over the cake. Finish by dusting some Icing Sugar over the top and serve immediately. It’s perfect on it’s own or with a dollop of Crème Fraiche.

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Suffice to say, my Mum loved it, as did my brother, who tried it the next day 🙂

Melanie, Food Adventurer

 

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