I wish I had pictures of this cake. It was a tall, buttercream frosted, citrus dream. Sadly there are no pictures. The cake was eaten in its entirety in one sitting by a wonderful group of friends.
Clementine Cake – adapted from the Waitrose Christmas magazine
225g white sugar
1 1/2 tsp baking powder
1tsp mixed spice (I used a combination of cinnamon, nutmeg, ginger, and cloves)
300g ground almonds
zest and juice of 3 clementines
zest and juice of 1 lemon
2 tbsp icing sugar
875ml icing sugar
15ml clementine zest
30ml clementine juice
Cake: Preheat your oven to 180C (350F). Line a 9×13″ baking pan with parchment paper. Beat eggs until creamy. Mix together the dry ingredients (sugar, baking powder, mixed spice, and almonds). Stir into the eggs. Reserving 15ml of clementine juice, stir the remainder into the cake mixture along with the clementine zest, lemon zest and juice.
Mix together the remaining tangerine juice and icing sugar. This will be the clementine drizzle. Set aside for assembly.
Pour the batter into the baking tin, spreading evenly. Bake for 25 minutes, watching closely towards the end. Let cool.
Frosting: Beat butter until fluffy. Beat in icing sugar until smooth (on LOW speed). Beat in zest and tangerine juice.
Assembly: Cut the cake into four equal pieces. You now have the makings of a four layer cake. You can (I did) cut each piece in half (as you would a sandwich bun to fill it with sandwich goodies) to make an 8 layer cake, but that’s taking things a bit far.
Brush the first layer with a layer of clementine drizzle. Ice with buttercream icing. Put the next layer on, brushing with a layer of clementine drizzle, then icing. Repeat until you’ve used all your layers and have iced the entire cake.
Enjoy with a cup of tea and good friends.