Clemengold are now right in season and are juicy perfect for warming cakes. It will delight your taste buds as the end of meal but will be perfect for a morning or afternoon break too!
10 people40 minutes10 minutes
plus extra for greasing
peeled, 4 diced and 2 sliced
or Ice cream
2 - Egg
Preheat the oven to 160C. Grease an ovenproof dish or cake tin with a diameter of about 20cm (8 inches). Fit with parchment paper in the bottom of the tins.
Melt 100g of butter in a saucepan over a low heat, add the caster sugar and cook for 2 minutes until slightly caramelised. Add the clemengold pieces, flambee with some whiskey if desired and cook over a medium heat for 2 minutes until just soften. Remove from the heat and leave to cool aside.
In the meantime, Arrange the clementine slices in the bottom of the lined cake tin and pour in the cooked mixture and sauce. Keep some of the sauce for the final stage.
Then, In a bowl, beat together with a spatula the remaining butter and brown sugar until fluffy and light. Beat in the eggs and add the flour and baking powder. Combine thoroughly and mix in the milk. Spoon the mixture over the clemengold mixture and place in the oven. Bake for 30–40 minutes or until the sponge is golden and cooked through.
Before serving warm the leftover of the sauce. Turned upside-down the cake on a platter and drizzle the warmed up sauce. Serve immediately with ice cream or freshly whipped cream.