Ingredients
2 clementines
or satsumas
200g self-raising
flour
75g cocoa
powder
3tsps bicarbonate
of soda
275g caster
sugar
225g unsalted
butter softened
4 medium
eggs
2tsp ground
ginger
1tsp cinnamon
1tsp ground
mixed spice
1 clementine
or satsuma zest
100g good
quality dark chocolate with orange or ginger or a mix of the two
chopped
into small pieces
Method
1.
Cover the clementines or satsumas in boiling
water in a small saucepan and simmer for 20 minutes until they are tender.
Remove from the water and let them cool.
2.
Pre-heat the oven to Gas Mark 5 and grease your
tin of choice. I used the Nordic Ware snowflake design with LOTS of cake
release spray to get in all the nooks and crannies.
3.
Put the cooled fruit into a food processor and
blitz until they are a fine pulp
4.
Add all the other ingredient to the processor
and mix well until they are all well encorporated.
5.
Transfer the mixture to the greased tin. Bake
for 30-35 minutes or until well risen and a skewer comes out clean from the
deepest part of the tin. Depending on the tin you use, it may need a little
longer baking.
6.
Cool for 5 minutes in the tin and then turn out,
keeping fingers crossed it comes out to reveal the splendour of the tin design!
The cake can be eaten warm or cold,
dusted with icing sugar with a large helping of extra thick double cream!
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