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Fruit filled clementine cake
Details
- Servings: 10
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: desserts
Cuisine
- american
Ingredients
- 4 small clementine
- 200g unsalted butter, softened, plus extra for greasing
- 140g raisin
- 140g sultana
- 140g currant
- 100g glacé cherry, quartered
- 2 tbsp brandy
- 200g dark brown sugar
- 3 egg, beaten
- ½ tsp ground cinnamon
- 1 tsp mixed spice
- pinch ground cloves
- 140g polenta
- 1 tsp baking powder (we used Fiddes Payne, which is gluten-free)
- icing sugar, to decorate (most are gluten-free, but check the packaging)
- 100g ground almond
- 4 clementine
- 140g caster sugar
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