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For the Clementine slices: In saucepan, combine sugar, water,
When the clementines are fully soft, fish out the spices and blend the mixture until smooth.
Pour the batter over the clementines and gently level it out, being careful not to displace the fruits.
Meanwhile, squeeze the juice of one clementine into a large bowl with one tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
Add the clementine peel and cook for 10 minutes, until the peel is soft and almost falling apart.
To amplify the oranginess from this cake, bring the juice of three more clementines to the simmer with 50g caster sugar, then drizzle this over your sponges prior to assembling.
Pricing is on parity with imported Clementines. "The 5-pound box is the standard, but the up-and-coming size is the 3-pound bag, which makes a lot of sense for smaller homes," says Dominic Engels, vice president of marketing, at Paramount Citrus.
Line the sides of the tin with the thinly sliced clementines.
THE SWEETEST CLEMENTINE CAKE, DRIZZLED WITH HONEY AND CROWNED WITH A CRUMBLE OF TOASTED GREEN PISTACHIO NUTS.
Crabtree& Evelyn Naturals Clementine and Basil Body Polisher pounds 13, www.crabtreeevelyn.co.uk
"In honour of clementines that were always in the toe of my Christmas stocking, the clementine cake with Greek yoghurt icing would make a delicious dessert for a pre-Christmas dinner party.
Sticky clementine cake This cake contains no flour, it is gluten free and has a great tangy flavour as it uses the whole fruit, skin and all Ingredients 5 clementines 6 eggs 225g caster sugar 250g ground almonds 1 heaped tsp baking powder Method Boil the whole clementines, skins and all for two hours making sure the water doesn't boil dry.