I absolutely love baking these sponge cakes using various fruits as they are easy to make and they taste divine. Not to mention the smell in the house when baking. For this cake, I tweaked a little bit the original recipe of boiled clementine cake as I used half sugar and less almond flour replacing the difference with wholemeal self-raising flour. The taste is as good as the original even with less sugar. Actually, both my husband and I love fruit cakes that are a bit acidic and not too sweet so this was perfect for our taste.
- 5 eggs
- 125g light muscovado sugar (the original recipe requires 250 caster sugar)
- 150 ground almonds (the original requires 250)
- 100g self-raising wholemeal flour (I added this myself to make up for using less ground almonds)
- 1 orange or 2 clementines - boiled for approx 35 min and then pureed in food processor
- 1tsp baking powder
- 3 plums roughly chopped
Mix eggs with sugar until you get a fluffy consistency. Add the pureed orange/clementines. I also added a bit of lemon juice and a bit of orange food colouring (just for experimenting). Add the flour and baking powder and mix gently until they are incorporated. Pour it in a prepared baking tin (I used round) and add the chopped plums on top (you can also use berries and canned fruits to your taste). Place it in the pre-heated oven at 180 degrees fan and bake it for 45-50 minutes.
Leave it to rest for 5 minutes before taking the cake out of the tin. Add powdered sugar if you prefer but it looks great without it.