Clementine Cake
by Marion Farmer.
Categories:
Recipes
.
This is an adaptation of a Marguerite Patten recipe dated 1963. As adapted by She-who-shall-be-ignored, with additional chutney technique.
Ingredients
Cake
- 7oz self raising flour
- 1/4tsp Baking powder
- 5oz margarine or butter
- 4oz golden granulated sugar
- 3 medium eggs
- 3 clementines, chopped up into small pieces and any pips removed
Icing
- 3oz Icing sugar
- 2oz margarine or butter
Method
- Put the sugar and the chopped clementines in a small saucepan on a gentle heat. stir occasionally until you have a thick marmalade.
- Turn on the oven, about 175 degrees.
- Meanwhile, sieve the flour on to a plate with the baking powder, beat the eggs in a bowl, and weigh out the margarine.
- Zizz up the marmalade with a blender until the peel is incorporated. Keep some back for the icing.
- Beat the margarine and most of the blended marmalade together with a little flour in a mixing bowl.
- Add about a dessert spoonful of flour, and about half an egg’s worth of whipped egg mixture to the mixing bowl, Then add another dessert spoonful of flour and mix it up.
- Keep doing this until you have incorporated all the whipped egg.
- Add about half the remaining flour to the mixing bowl, and incorporate gently with a spoon.
- Repeat with the rest of the flour.
- Divide the mixture between two sandwich tins and place in oven for about 30 minutes until done.
- Meanwhile, Put the sieved icing sugar, margarine and left over blended marmalade in to a bowl and incorporate with a fork.
- When the cake halves have cooled down, spread the icing on the bottom half, stick the top half on top, dust over a smidgeon of icing sugar and enjoy with a nice cup of tea.