Kathy Tsaples Sweet Greek Shop Clementine Cake

Kathy Tsaples Sweet Greek Shop Clementine Cake.

This cake is decadently moist and full of sweet seasonal citrus flavour, with just the right amount of bitterness.

Bake this recipe at home and tag your creation with @sweetgreekshop or visit the Sweet Greek Shop located in the Prahran Market, Melbourne.

INGREDIENTS
2-3 clementines, 300g in total
5 eggs
250g caster sugar
250g almond meal, plus extra
1 tsp baking powder
1/4 tsp salt

ICING
1 cup icing sugar
2-3 tbs orange juice

METHOD
Boil the clementines submerged in a saucepan of water for 1 hour, then drain and set aside to cool.
Preheat oven to 180 degrees fan forced.
Butter a 20cm round cake tin, and sprinkle it with almond meal.
Pulse the clementines, skin on, pips removed, in a food processor to a fine puree. In a large bowl, whisk the eggs and sugar together. Add the clementine pulp and mix thoroughly. Add the almond meal, baking powder and salt, and combine thoroughly.
Leave the batter to rest for 10 minutes, then pour it in into the prepared tin and bake for I hour. When a skewer comes out clean, it is ready. Remove it from the oven and set aside to cool.
To make the icing, sift the icing sugar and add the orange juice.
Combine with a fork making sure there are no lumps. Pour over the cooled cake.
Decorate with candied or fresh clementines.