Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, dairy-free spiced clementine cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Dairy-free Spiced Clementine Cake is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Dairy-free Spiced Clementine Cake is something which I have loved my whole life.
Dairy-free Spiced Clementine Cake Jodie Mann Scotland. My absolute favourite summer cake that self-moistens. Beautifully damp and dense by nature, it really needs nothing fancy added to it. It gets better day by day, so I recommend making it a day before you want to serve it.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook dairy-free spiced clementine cake using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Dairy-free Spiced Clementine Cake:
- Prepare For the cake
- Take Approx. 375g whole clementines, roughly 4-5 clementines
- Get 6 large eggs
- Prepare 220 g golden caster sugar
- Take 250 g ground almonds
- Take 1 tsp baking powder
- Make ready 1 tsp mixed spice
- Get For the lime & rosewater icing
- Get 50 g icing sugar
- Make ready 1 tbsp lime juice
- Make ready 1/4 tsp rosewater
- Take Pink gel food colouring
Prepare the clementines: place the whole clementines into a saucepan. Add enough cold water to come up just below halfway of the clementines and place over a high heat. Keep an eye on it in case the water. Dairy-free Spiced Clementine Cake step by step.
Instructions to make Dairy-free Spiced Clementine Cake:
- Grease and line with parchment a 20cm/8inch cake pan.
- Prepare the clementines: place the whole clementines into a saucepan. Add enough cold water to come up just below halfway of the clementines and place over a high heat. Bring to the boil, partially cover with a lid and boil for around 1 hour until soft. Keep an eye on it in case the water dries up, you don’t want to burn your saucepan!
- Drain, discarding the cooking water. Cut the clementines in half, remove the pips and set aside to cool.
- Once cool, preheat the oven to put the oven to 180 degrees fan.
- Put the whole clementines (skins, pith, fruit and everything) into a food processor and blitz. Add the eggs and blitz for a minute to get some air into them. Then add all the other cake ingredients to the processor and blitz until fully mixed.
- Pour the mixture into the prepared cake pan and bake in the centre of the oven for 50 minutes - 1 hour. A skewer when inserted should come out clean.
- Remove from the oven and leave to cool on a wire rack, but still in the tin. Once cool, you can remove it from the tin and get started on the icing.
- For the icing: mix together the icing sugar, lime juice and rosewater until a smooth runny-ish paste. If you feel it’s too thick, add a tiny dash of water. Add the pink food colouring and mix well.
- Brush the icing over the top of the cake only. While still a bit wet, sprinkle over some desiccated coconut.
- First, prepare the clementines for the cake
Keep an eye on it in case the water. Dairy-free Spiced Clementine Cake step by step. Prepare the clementines: place the whole clementines into a saucepan. Add enough cold water to come up just below halfway of the clementines and place over a high heat. Keep an eye on it in case the water.
So that’s going to wrap it up for this special food dairy-free spiced clementine cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
