With regards to candy issues, I really like the steadiness of candy and sharp: lemon drizzle cake, margaritas, rhubarb crumble.
Usually, I attain for a lemon, however this week, with the primary of the clementines, mandarins and tangerines round, I’ve gone for these as a substitute.
At the moment’s cake is my model of the traditional Claudia Roden boiled orange cake – which, don’t get me incorrect, can’t be bettered – however I used to be craving extra acidity and a few crunch, too, so I added a lemon to the pan with the oranges and completed the cake with a deeply untraditional streusel topping.
I made a curd, too, which felt proper on this climate and introduced a blast of sunny citrus to my toast.
Clementine and almond cake (pictured above)
I welcome the crunch, however you possibly can skip the streusel topping if you wish to maintain this extra conventional.
Prep 30 min
Prepare dinner 2½ hr
three unwaxed clementines, unpeeled
1 unwaxed lemon
1 knob butter, for greasing
four tbsp demerara sugar
6 natural eggs
250g smooth brown sugar
250g floor almonds
1 tsp baking powder
1 pinch salt
For the streusel topping
25g plain or white spelt flour
15g rolled oats
65g demerara sugar, plus 1 tbsp additional to high
50g chilly unsalted butter, cubed
25g pecans or hazelnuts, plus just a few additional, roughly chopped, to high
Wash the clementines and lemon, then put them in a big saucepan and canopy with water. Deliver to a boil, simmer for about an hour and a half, till very smooth, then take away from the pan and depart to chill.
Whereas the fruit is simmering, blitz all of the streusel components in a meals processor, then tip right into a bowl and put within the fridge.
Warmth the oven to 200C (180C fan)/gasoline 6, and grease a 24cm, loose-bottomed cake tin with butter. Sprinkle with the demerara sugar, tilting the tin so it coats all the sides – there’s no want for baking paper, as a result of the sugar will cease the cake from sticking.
As soon as the clementines and lemon are cool sufficient to deal with, minimize them open and take away and discard the pips. Add the clementines and lemon to the identical meals processor you blitzed the streusel topping in (no want to scrub it), and blitz on excessive till you may have a easy puree.
In a stand mixer, beat the eggs and brown sugar for a minute or two, till pale and fluffy, then add the bottom almonds, citrus puree, baking powder and a pinch of salt, and blend once more till gentle and easy. Pour the combination into the ready tin, then sprinkle over the streusel topping. Scatter over the remaining tablespoon of demerara sugar and the roughly chopped pecans.
Bake in the course of the oven for an hour, or till a skewer comes out clear, then depart to chill within the tin. End up and serve with a dollop of creme fraiche.
That is sunshine in a jar: on a gray morning, you’ll thank your self for making it.
Put a citrus spring in your step: Anna Jones’ clementine curd.
Prep 20 min
Prepare dinner 20 min
250ml freshly squeezed clementine juice and the zest of 5 unwaxed clementines
Juice of ½ lemon
30ml runny honey
1 good pinch flaky sea salt
2 natural complete eggs plus 2 egg yolks
75g unsalted butter, room temperature, cubed
Put the clementine and lemon juice in a small saucepan, deliver to a simmer and depart to scale back to about 130ml. Flip off the warmth and add the honey, clementine zest and salt.
Calmly beat the eggs and yolks with a fork, then add to the saucepan. Stir always over a really low warmth for round eight to 10 minutes, till the curd has thickened sufficient to coat the again of a spoon. Take the curd off the warmth, add the butter just a few cubes at a time and stir constantly to emulsify. Pour into sterilised jars: it is going to thicken extra because it cools. It will maintain refrigerated for as much as two weeks, or as much as a month within the freezer.