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.

Easy Cook - - 12 GREAT PUDS, CAKES & BAKES -

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


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

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