Little clementine & cranberry syrup cakes
These are inspired by rum babas – but these little beauties are easier to make as there’s no yeasted dough required.
Makes 8 Prep 20 mins Cook 35 mins
2-3 clementines, very thinly sliced (you need 8 nice slices), plus zest
4 clementines or 1 large orange
175g butter, softened, plus extra for greasing
200g golden caster sugar, plus extra for sprinkling
2 large eggs
140g plain flour
100g ground almonds
2 tsp baking powder
100ml milk 100g
fresh or frozen cranberries
FOR THE SYRUP
juice 4 clementines or
1 large orange (about 150ml)
150ml Cointreau or other orange liqueur
85g golden caster sugar
1 Heat oven to 180C/160C fan/gas 4. Grease 8 ovenproof dariole moulds and line the bases with a disc of baking parchment. Sprinkle each slice of clementine with a little sugar and place 1 in the bottom of each dariole mould. Line up on a baking tray and set aside.
2 Put the butter and golden caster sugar in a large bowl. Mix with an electric hand whisk until smooth and fluffy. Add the eggs, one at a time, whisking until well incorporated. Add the flour, ground almonds and baking powder, whisk until smooth, then add the zest, milk and cranberries. Mix everything well with a spatula, then spoon into your dariole moulds. Bake for 30 mins until risen, golden, and an inserted skewer comes out clean. Leave to cool in their tins for 10-15 mins while you make the syrup.
3 Heat the clementine juice, orange liqueur and sugar in a small pan, swirling until the sugar has dissolved. Increase the heat and boil for a few mins, until reduced by about half. Pour into a shallow dish and leave to cool for 5 mins.
4 When cool enough to handle, turn the cakes out of their tins and peel away the parchment. Stand in the dish of syrup, spooning it over the little cakes until completely absorbed. Transfer the cakes to a baking parchment-lined tray and leave to cool completely before serving. Serve them as an afternoon treat with tea, or turn them into a festive pud with thick double cream or ice cream.
PER CAKE 564 kcals, protein 7g, carbs 60g, fat 28g, saturates 13g, fibre 2g, sugars 48g, salt 0.7g