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Clementine cakes


Makes: 12
timePrep time: 20 mins, plus cooling
timeTotal time:
Clementine cakes
Recipe by Mitzie Wilson / Recipe photograph by Martin Poole

Makes: 12
timePrep time: 20 mins, plus cooling
timeTotal time:

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Nutritional information (per serving)
Calories
265Kcal
Fat
12gr
Saturates
7gr
Carbs
36gr
Sugars
27gr
Fibre
1gr
Protein
3gr
Salt
4gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 4 firm clementines or easy peelers
  • 150g soft butter
  • 150g caster sugar
  • 3 medium eggs, beaten
  • 150g self-raising flour
For the glaze
  • 150g icing sugar

Step by step

Get ahead
The cakes can be frozen for up to 1 month without the icing.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Butter one silicone swirl 6-cup mould or line a cupcake tin with 12 paper cupcake cases.
  2. Zest 4 clementines or easy peelers and squeeze the juice of 1. Reserve a little of the zest for decoration.
  3. Place the butter and caster sugar in a large mixing bowl and beat until light and creamy, about 5-7 minutes by hand or 3 minutes with an electric whisk. Gradually add the eggs, beating well after each addition; add a little flour if the mixture curdles. Fold in the rest of the flour, and the clementine zest.
  4. Divide half the mixture between the silicone moulds (or fill all 12 cupcake cases) and bake for 20-25 minutes until golden brown and just firm to the touch. Repeat with the remaining mixture if using the silicone moulds. Allow to cool for 5 minutes then turn out of the mould and put on a wire rack with baking paper underneath.
  5. Sift the icing sugar into a bowl. Add 5-6 teaspoons of the clementine juice to the icing sugar; beat until it makes a thin, runny icing. Pour over the warm cakes and allow to set. Top with the reserved zest.

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