Clementine and almond cake
by Rick Stein
Ingredients
2 large clementines (about 200g/7oz), cleaned
4 large free-range eggs
1 large lemon, zest only
160g/5¾oz golden caster sugar
100ml/3½fl oz olive oil
175g/6oz ground almonds
2 tsp baking powder
For the syrup
15g/½oz caster sugar
1 large lemon, juice only
To serve
icing or caster sugar, for dusting
250ml/9fl oz whipped cream (optional)
2–3 oranges, segmented
We have been customers for several years, and receive some of the most delicious veg ever. There is a choice between buying a box selected by GWG, which works out cheaper, or choosing from a list of items. Thoroughly recommended.
— Claire
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