Clemengold cake with orange blossom syrup

Clemengold cake with orange blossom syrup

American
25 mins Prep · 105 mins Cook

This recipe is gluten-free and refined sugar-free, and uses ClemenGolds, which is the name given to a specific member of the citrus family called the Nadorcott mandarin.

Created by Spinneys
Prep time 25 minutes
Cook time 105 minutes
Serves 6
Cuisine American
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 365
Fat 26g
Saturates 3g
Protein 10g
Carbs 22g
Sugars 7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Ingredients

Equipment

Cooking Instructions

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1

Preheat the oven to 160°C, gas mark 2.

2

Grease the base and sides of a 22cm-round springform tin. Line the base with non-stick baking paper. Set aside.

3

Place the whole ClemenGolds in a large pot and cover with water. Simmer for 30-40 minutes, or until tender. Drain then roughly chop them.

4

Place in a food processor, add 125ml of honey and process until smooth. Spoon into a large bowl.

5

Add the polenta, almond flour, baking powder, oil and eggs and mix until combined. Spoon into the tin and bake for 45 minutes.

6

Meanwhile, zest and juice the ClemenGolds.

7

To prepare the syrup, place the remaining honey, 2 tbsp of ClemenGold zest and 125ml of ClemenGold juice in a small saucepan over a medium heat. Simmer for 12 minutes, or until the syrup has reduced by half and thickened.

8

Once the cake is ready, allow to cool for 10 minutes before inverting it onto a cakestand. While it is still hot, top with the syrup and candied orange peel.

9

Slice and serve.