Clementine and almond Drizzle Cake
Ingredients
- 120 g butter softened
- 120 g caster sugar
- 1 clementine zest and juice
- 2 eggs
- 120 g self-raising flour
- 50 g ground almond
Topping
- 100 g icing sugar
- 1 tsp clementine juice
Method
- Preheat the oven to 160ËšC / 325ËšF.
- Line and grease a 500g cake tin.
- Place the butter, clementine zest and sugar into a mixing bowl and beat until light and fluffy.
- Next, add in the eggs and sieve in the ground almond, flour and baking powder. stir until fully incorporated.
- Add in the clementine juice at this stage to loosen the batter then pour the cake batter into the prepared tin.
- Place in a preheated oven and bake for up to 40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to rest for 5 minutes.
- When cooled, make the drizzle.
- Mix the clementine juice with the icing sugar until a thick paste is achieved. Drizzle generously over the top of the cake.
- let it set for 1 hour to allow the icing to dry and create a light crust.
- Best enjoyed on the day or next day.
