Clementine and almond cake
by Rick Stein
Ingredients
2 large clementines (about 200g/7oz), cleaned
4 large free-range eggs
1 large lemon, zest only
160g/5¾oz golden caster sugar
100ml/3½fl oz olive oil
175g/6oz ground almonds
2 tsp baking powder
For the syrup
15g/½oz caster sugar
1 large lemon, juice only
To serve
icing or caster sugar, for dusting
250ml/9fl oz whipped cream (optional)
2–3 oranges, segmented
We love ordering our weekly veg bag & other bits from Down Farm. Always great quality produce that tastes how it’s supposed to taste, especially the tomatoes, delicious. I can’t recommend Down Farm produce enough.
— Lara Ferros
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.