Recipe of the Week - Cinnamon & Clementine Cake

I think it's time now to start on the festive recipes :0)

 The inspiration for this cake came from one I remembered my mum making when we were younger. It was a Cinnamon cake, only one layer, with no icing in the middle, but it did have the cinnamony sugar on top. 

Last Christmas I wanted to recreate something similar, but I also wanted to add some orange to it too, to keep it moist. Since it was clementine season I tried using them instead and was delighted with the result. One really soft, subtly spiced yummy cake!

For the cake you will need:

6oz dairy free margarine

6oz sugar

6oz Dave's Farm Wheat Free SR Flour

3 eggs

2 clementines

1tsp ground cinnamon

For the icing:

3oz dairy free margarine

8oz icing sugar

1-2tsp clementine juice

For the sugar topping:

2tbsp sugar

1tsp ground cinnamon

~Put the margarine, sugar, flour and eggs into a free standing mixer and beat well until smooth and creamy.

~Add the zest of both clementines, the juice of one of them and the cinnamon then beat again until all incorporated.

~Share between two greased and base lined 7inch sandwich tins and bake at 180C for around 20 minutes, or until nice and golden.

~Transfer to a cooling rack once they are cool enough to handle.

~Meanwhile, beat the icing sugar and margarine together then add about 1-2tsp of clementine juice, from your second clementine. You don't want to add too much or your icing will be too thin.

~In a small bowl mix together the sugar and cinnamon for the topping.

~Once the cakes have cooled, sandwich them together with the icing and shake the golden coloured sugar over the top of the cake.

~Serve with some warm, citrusy tea whilst listening to carols in the candlelight by the fire.

~Alternatively, feed it to your boys at supper time and watch it disappear at an astonishing rate - even the baby's!

Oh, and Happy Thanksgiving to all who are celebrating it!

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