{"id":166,"date":"2023-06-02T04:52:12","date_gmt":"2023-06-02T04:52:12","guid":{"rendered":"https:\/\/cake.appscodestudio.com\/?p=166"},"modified":"2023-09-21T04:14:34","modified_gmt":"2023-09-21T04:14:34","slug":"fruit-filled-clementine-cake","status":"publish","type":"post","link":"https:\/\/cake.appscodestudio.com\/index.php\/2023\/06\/02\/fruit-filled-clementine-cake\/","title":{"rendered":"Fruit filled clementine cake"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4&nbsp;small clementines<\/li>\n\n\n\n<li>200g&nbsp;unsalted butter&nbsp;, softened, plus extra for greasing<\/li>\n\n\n\n<li>140g&nbsp;raisin<\/li>\n\n\n\n<li>140g&nbsp;sultana<\/li>\n\n\n\n<li>140g&nbsp;currant<\/li>\n\n\n\n<li>100g&nbsp;glac\u00e9 cherry&nbsp;, quartered<\/li>\n\n\n\n<li>2 tbsp&nbsp;brandy<\/li>\n\n\n\n<li>200g&nbsp;dark brown sugar<\/li>\n\n\n\n<li>3&nbsp;eggs&nbsp;, beaten<\/li>\n\n\n\n<li>\u00bd tsp&nbsp;ground cinnamon<\/li>\n\n\n\n<li>1 tsp&nbsp;mixed spice<\/li>\n\n\n\n<li>pinch&nbsp;ground cloves<\/li>\n\n\n\n<li>140g&nbsp;polenta<\/li>\n\n\n\n<li>1 tsp&nbsp;baking powder&nbsp;(we used Fiddes Payne, which is gluten-free)<\/li>\n\n\n\n<li>icing sugar&nbsp;, to decorate (most are gluten-free, but check the packaging)<\/li>\n\n\n\n<li>100g&nbsp;ground almond<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the topping<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4&nbsp;clementines<\/li>\n\n\n\n<li>140g&nbsp;caster sugar<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>STEP 1.<\/strong> To make the cake, place the clementines in a small pan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 1 hr or until tender. Drain and cool.<\/li>\n\n\n\n<li><strong>STEP 2.<\/strong> Heat oven to 180C\/fan 160C\/gas 4. Butter a 20cm springform cake tin and line the base with a disc of buttered baking parchment. Cut the cooked clementines in half and remove any pips. Place in the bowl of a food processor and pulse until finely chopped but not pur\u00e9ed.<\/li>\n\n\n\n<li><strong>STEP 3.<\/strong> Combine the raisins, sultanas, currants, cherries and brandy in a bowl. Add the clementine pulp and mix well. Cream the butter and sugar together until pale. Add the beaten eggs, a little at a time, mixing well between each addition. In another bowl, combine the spices, ground almonds, polenta and baking powder. Fold into the creamed mixture along with the dried fruit and clementine pulp.<\/li>\n\n\n\n<li><strong>STEP 4.<\/strong> Spoon into the prepared tin and smooth the top. Bake on the middle shelf of the oven for 30 mins. Reduce the oven temperature to 160C\/fan 140C\/gas 3 and continue to cook for a further 40 mins. You may need to loosely cover the top of the cake with a sheet of baking parchment for the final 20 mins to prevent it browning too quickly. Cool in the tin for 30 mins before turning out onto a cooling rack.<\/li>\n\n\n\n<li><strong>STEP 5.<\/strong> To make the topping, slice the clementines to a 5mm thickness. Tip the sugar into a saucepan with 140ml water and cook over a low heat, stirring often, until the sugar has dissolved. Put the clementine slices in the pan and stir through. To keep the clementines submerged in the syrup, cut out a circle of greaseproof paper to fit into the pan and place over the fruit. Cook over a low heat for 1 hr until glossy and translucent. Remove and spread out over greaseproof paper to cool.<\/li>\n\n\n\n<li><strong>STEP 6.<\/strong> To serve, dust the whole cake with icing sugar, then arrange the clementine slices, overlapping, over the top of the cake.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the topping Method<\/p>\n","protected":false},"author":1,"featured_media":167,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cake"],"_links":{"self":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=166"}],"version-history":[{"count":2,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/166\/revisions"}],"predecessor-version":[{"id":1272,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/166\/revisions\/1272"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/167"}],"wp:attachment":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}