Little clementine & cranberry syrup cakes

Little clementine & cranberry syrup cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 35 mins

Easy

Makes 8
These sticky individual cakes are inspired by rum babas- fruity, boozy and delicious. Serve with our stem ginger cream

Nutrition and extra info

  • Freezable

Nutrition: per cake

  • kcal564
  • fat28g
  • saturates13g
  • carbs60g
  • sugars48g
  • fibre2g
  • protein7g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2-3 clementines, very thinly sliced (you need 8 nice slices), plus zest 4 clementines or 1 large orange
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 175g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar, plus extra for sprinkling
  • 2 large egg
  • 140g plain flour
  • 100g ground almond
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100ml whole milk
  • 100g fresh or frozen cranberry
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

For the syrup

  • juice 4 clementine or 1 large orange (about 150ml)
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 150ml Cointreau or other orange liqueur
  • 85g golden caster sugar

To serve

  • stem ginger cream see recipe, below
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease 8 ovenproof dariole moulds and line the bases with a disk of baking parchment. Sprinkle each slice of clementine with a little sugar and place 1 in the bottom of each dariole, line up on a baking tray and set aside.

  2. Put the butter and 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, almonds and baking powder, whisk until smooth, then add the zest, milk and cranberries. Give everything a good final mix with a spatula, then divide the mixture between 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 the liquid has 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 with stem ginger cream (see tip below for recipe).

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Olivoyl
18th Dec, 2013
Easy to make and delicious
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.