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Never fail clementine cake (good enough to bribe Warlords)

If you’ve seen “The secret life of Walter Mitty” you’ll remember the scene when Ben Stiller’s character hast to bribe an Afghan warlord with some clementine cake and to his astonishment it actually works.

mittyInspired on that scene (not on the hopes to have to bribe a warlord) I decided to make my own polenta and clementine cake.

It is short in texture, moist and citrusy, you can make a single big cake or tiny individual ones baked in ramekins.

 

You will need:

  • 4 medium clementines you will use the zest of 4 and the juice of 2
  • 4 eggs
  •  225g caster sugar
  •  250g ground almonds
  • 250g strong flour
  •  1tsp baking powder
  • 2/3 rapeseed oil

For the filling and decoration:

  • 5 tbsp. of orange jam or marmalade
  • 1 cup and 1/2 whipped cream
  • 4 tbsp. sliced almonds to sprinkle

To moist the cake:

  • 1/4 cup of brandy* optional
  • Juice of 1 clementine
  • 1 tbsp of sugar

This produces a rather moist mix, which ensures a nice rising, very soft texture, fragrant and spongy.

Method:
Preheat the oven to 190C.

In a large bowl mix the eggs and sugar first, then add the rest of the ingredients using a silicon spatula to mix. *Only add the juice of 1 orange.
Line or grease clementinea baking mould and transfer. Bake for 40-50 minutes.

When the cake is cold, slice in two tiers. With a spoon, gently moist both tiers with the mix of brandy, sugar and orange juice, you don’t have to use all of it, just as much as you wish.

Mix half the whipped cream and jam/marmalade and spread on the top of the lower tier, put the second tier on top and spread the rest.

Decorate with a white icing and caramelised Clementines.
Happy Warlord bribing!

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