Makers & Brothers

Citrus Season, What's Not To Love

It's never too late, well maybe it is too late to buy a great gift. However it's never too late to make a real effort, a loving gesture, bake a cake. Citrus season is in full swing and the recipe below is a super easy approach to the tastiest cake of the moment - Clementine cake! The only thing else you need is dusk, candle light and champagne. 


4 Clementines
200g Ground almonds
200g Sugar
6 Eggs
1 Teaspoons of Baking Powder

Serves 10 slices


Pop the clementines in a pan with some cold water, bring to the boil and cook for an hour or so. Drain, cool and cut - remove the pips also. Place the  clementines - skin and all - in a food processor and blitz. 

Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm tin.

Beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Pour the cake mixture into the prepared tin and bake for an 50 minutes, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof paper after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. 

Once cool remove cake from tin and dust with icing sugar and decorate it you wish.

Serve elgantly alongside a dollop of mascarpone laced with vanilla paste.


Recipe - Cornelia Hope's take on a Nigella Lawson classic

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