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Clementine & Cranberry Cakes - recipe

PUBLISHED: 12:43 17 December 2014 | UPDATED: 14:10 25 March 2015

Though best eaten on the day you make it, this cake will freeze for up to one month

Though best eaten on the day you make it, this cake will freeze for up to one month


This wonderfully easy Christmas cake recipe is from Lisa Osman, an accomplished cook, teacher and food judge, renowned for her dedication to promoting local food. Her new food adventure - All Hallows School for Cooks & Makers at Wimborne St Giles, offers hands on practical sessions, as well as demonstrations by experts in their field.

For Christmas Day serve this easy to bake cake with fresh fruit such as pomegranate and slices of star fruit to replicate holly leaves and berries. This recipe will make 6 – 8 pudding portions or 24 canapés with a mini cutter.



• 4 clementines

• 225g caster sugar

• 250g ground almonds

• 6 free range medium size eggs

• 1 teaspoon of baking powder

• To decorate: 1 packet of dried cranberries or sour cherries - soaked overnight in your favourite liqueur, we suggest Disarrono

• Greek-style yoghurt with honey



• Heat oven to 190°C/ Gas Mark 5. Line a Swiss roll tin (30 cm x 20 cm) with baking parchment paper.

• No need to peel the clementines, just wash (the zest adds flavour). Place the unpeeled fruit into a saucepan full of water. Bring to the boil and gently simmer until soft.

• Cut clementines into quarters, removing any pips but saving as much juice as possible. Puree in a food processor.

• Add the remaining ingredients and pulse together to form a batter. Pour into the prepared tin, ensuring that the mixture is even, and place on the middle shelf of the oven for 20-30 minutes.

• Remove from oven when firm to touch and golden; allow to cool before stamping into rounds with a cutter of your preferred size (or cut into squares). To serve dust, with icing sugar and top with Greek-style yoghurt and cranberries soaked in liqueur.


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