Spiced clementine cake recipe from Huntington House chef Charlie Hoare
PUBLISHED: 10:42 15 January 2015 | UPDATED: 10:45 15 January 2015
Trained chef Charlie Hoare, director of catering and hospitality at Huntington House and Langham Court in Hindhead, has really established a foodie culture at the care homes – even offering a regular food club for residents
One of Charlie’s latest treats is this dense sponge, which is rich and moist – and just happens to be gluten and dairy free too! It’s also a great way of using up excess clementines, satsumas or oranges, which despite the best of intentions are often left languishing in the fruit bowl.
5 Clementines (or 3 Oranges)
300g Ground Almonds
600g Caster Sugar
2tsp Baking Powder
1tsp Ground Ginger
1tsp Ground Cinnamon
7 Free-Range Eggs
1. Put the unpeeled clementines in a pan with a lid. Cover with cold water, add half the sugar, bring to the boil and simmer for 1-1½ hours, or until the skins are soft.
2. Remove from the water and, when cool enough to handle, cut each clementine in half and remove the seeds. Place into a food processor and blitz until you achieve a smooth puree.
3. Preheat the oven to 160C/325F/Gas 3, and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin.
4. Weigh the clementine pulp and keep 450g/1lb (the rest can be discarded, or combined with a little cooking liquor from the clemenetines to make a sauce). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter.
5. Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning.
6. Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove from the tin. Or serve warm with vanilla ice cream.