Fruit-Stuffed Clementine Cake

To form the cake, remark the clementines in a cramped pan, hide with water and lift to the boil. Decrease the warmth to a simmer and cook dinner for 1 hr or except refined. Drain and cool.

Warmth oven to 180C/fan 160C/gas 4. Butter a 20cm springform cake tin and line the cross with a disc of buttered baking parchment. Decrease the cooked clementines in half and mediate any pips. Role in the bowl of a meals processor and pulse except finely chopped but no longer puréed.

Combine the raisins, sultanas, currants, cherries and brandy in a bowl. Add the clementine pulp and blend effectively. Cream the butter and sugar together except faded. Add the crushed eggs, a shrimp of at a time, mixing effectively between every addition. In one more bowl, mix the spices, floor almonds, polenta and baking powder. Fold into the creamed combination alongside side the dried fruit and clementine pulp.

Spoon into the ready tin and soft the hand over. Bake on the center shelf of the oven for 30 mins. Decrease the oven temperature to 160C/fan 140C/gas 3 and continue to cook dinner for a extra 40 mins. You cling to loosely hide the hand over of the cake with a sheet of baking parchment for the closing 20 mins to live it browning too rapidly. Icy in the tin for 30 mins sooner than turning out onto a cooling rack.

To form the topping, sever the clementines to a 5mm thickness. Tip the sugar correct into a saucepan with 140ml water and cook dinner over a low heat, stirring on the total, except the sugar has dissolved. Place the clementine slices in the pan and wander thru. To set the clementines submerged in the syrup, decrease out a circle of greaseproof paper to fit into the pan and remark over the fruit. Cook dinner over a low heat for 1 hr except vivid and translucent. Purchase and unfold out over greaseproof paper to chill.