The original recipe for this called for a square tin, the cake to be divided into small cubes and for these to be covered in marzipan and iced individually. Not being particular fans of marzipan we decided to skip it, but that proved a bad idea as without it the cakes were very difficult to ice - the soft cake mixture just crumbled into the icing. After a couple we gave up and just iced the top of the cakes. Next time I shall make a round cake and simply ice the top as described below.
Caster sugar - 225 g
Self-raising flour - 225 g
Ground almonds - 55 g
Butter - 225 g, softened
Eggs - 4
Clementines - 4
Icing sugar - 2 tbsp
Royal icing sugar - 400 g
1) Place the sugar, flour, ground almonds, butter and eggs in a large bowl.
2) Grate the zest of three of the clementines and add to the bowl with the juice of one of the clementines. Reserve the remaining clementines for making the syrup.
3) Beat the mixture well with a wooden spoon or an electric mixer until light and fluffy.
4) Line a 7 inch round tin with greaseproof paper. Pour in the mixture and bake at 180°C for 45-55 minutes until a skewer comes out clean.
5) Leave the cake to cool for a few minutes and then prick the top all over with a skewer. Make the syrup by placing the juice from the remaining 3 clementines and the icing sugar in a small pan and heating until dissolved.
6) Pour over the syrup. Remove the greaseproof paper and leave to cool completely.
7) Make the royal icing according to the instructions on the pack and then ice the top of the cake. Leave to set. Serves 12.
Mushroom Avocado Quesadillas
2 days ago