Juicy clementines are in abundance at this time of the year and this is a lovely way of serving a tangy dessert which, being fat free, is sparing in calories especially after all that Christmas excess.
Ingredients:
- 4 to 5 clementines depending on size, peeled and cut horizontally into 5 slices PLUS
- The grated rind and juice of 1 clementine
- 3 tbsp thin cut marmalade
- 2 beaten eggs
- 75g golden caster sugar
- 75g sifted self raising flour
Method
- Pre-heat oven to 180ºC/160ºFan/350ºF/Gas 4
- Arrange the Clementine slices on the base of a non-stick 20cm round sandwich tin.
- In a saucepan melt the marmalade over a gentle heat and then spoon over the Clementine slices.
- With an electric mixer, beat together the sugar and eggs until the mixture is pale and creamy and resembles lightly whipped cream.
- Add the grated rind and juice, together with the flour to the mixture and gently fold until combined – be careful not to beat the ingredients as you will knock out all the air you have created.
- Spoon mixture over the clementine slices in the cake tin and bake in the oven for 25-30 minutes until golden brown and firm to the touch.
- Leave to cool slightly before gently running a palette knife around the sides to loosen off. Turn out onto a plate and serve with lashings of whatever takes your fancy – cream, crème fraiche or ice cream.
Recipe by Pauline Mardell
