Clementine and almond cake
by Rick Stein
Ingredients
2 large clementines (about 200g/7oz), cleaned
4 large free-range eggs
1 large lemon, zest only
160g/5¾oz golden caster sugar
100ml/3½fl oz olive oil
175g/6oz ground almonds
2 tsp baking powder
For the syrup
15g/½oz caster sugar
1 large lemon, juice only
To serve
icing or caster sugar, for dusting
250ml/9fl oz whipped cream (optional)
2–3 oranges, segmented
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
— Becci & Charles, Malin Bridge
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