By Sam Linsell
(Drizzle Drip)
Makes 15 small cakes
Ingredients
- 225g butter – room temperature
- 225g caster sugar
- 225g flour
- 2 teaspoons baking powder
- 4 large eggs – room temperature
- Finely grated zest of 2 small ClemenGolds
- About ½ – 1 teaspoon of brown sugar for each cake
- 15 slices of peeled ClemenGolds (1 slice per cake)
Ingredients for hot syrup
- ½ cup of ClemenGold juice
- ½ cup sugar
Method
Preheat oven to 180°c. Beat the butter and sugar until pale and fluffy. Add the eggs one at a
time, allowing to fully combine between each addition. Add the ClemenGold zest and mix. By
hand, sift the flour and the baking powder over the mix and fold it in to combine. Sprinkle around ½ – 1 teaspoon of brown sugar in the bottom of each cavity of a greased
muffin pan. Add a slice of ClemenGold (cut about 1cm thick) on top of the sugar. Using an ice cream scoop, evenly measure out the cake batter and dollop onto each ClemenGold (about ¾ of the way up the pan). Bake for 25 – 30 minutes, until golden brown.
Method for syrup
Bring the juice and sugar to the boil until the sugar has dissolved and it just starts to thicken. Using a spatula gently loosen the baked cakes from the mould and tip out onto a cooling rack. Pour the warm syrup over the cakes to allow them to absorb. They are perfect to serve just as they are, or you could add a dollop of fresh cream.
www.clemengold.com