Boiled Clementine Cake from our food ambassador Claire Thomson


Hi, I’m Claire Thomson,
and I’m the food ambassador for the National Trust.
And this is Dorothy who’s four and she’s my daughter,
and she’s here to help me make a boiled clementine cake.
So Dot likes pressing buttons and she’s going to do the mixing.
So I’m going to break 5 eggs into the bowl.
We’ve got five eggs in the mixing bowl.
We’ve got 250 grams of caster sugar.
You’re going to mix this until it goes pale and fluffy as we do at home.
You hold it tight.
In there we go.
So that’s all pale and fluffy.
And then we’ve got two boiled clementines
which I’ve boiled in water for half an hour until they’re soft and left to cool.
I’m going to cut those in half and quarters.
Then we’ve got this funny contraption.
I’m going to put the boiled, cooled clementines in here.
Watch this Dot. Do you want to press the button?
Look at that.
Lovely. So we’ve blitzed those until they’re a puree,
which you can see. Skin, everything.
We want that sort of bitter, marmaladey, orange taste.
Go for it Dot, pour it in. Give it a shake.
Dot’s going to mix that while I prepare my baking tin.
So we’ve got some greaseproof paper.
The best way to get around when you line a tin
is have a square of greaseproof.
Fold it in half. Fold it in half again.
Fold it in quarter, quarter, quarter, quarter
until you have something that looks like that.
Then with some scissors or a sharp knife cut it to size.
And then what you’re going to do… That’s great mixing.
then you’ve got the perfect round.
So I’m going to put a bit of butter in my tin using my hands.
And that goes in like that.
So now we’ve got 250 grams of ground almonds.
We’re going to put these in. Are you ready?
Then we’re going to put a teaspoon of baking powder in.
Ready for more mixing? Go.
So we do quite a lot of baking at home, Dot and I
because she’s not yet at school.
And dot is well-versed in mixing.
Ready? Pour it into the prepared tin.
So we’re going to put this in the oven for about 45 minutes at 190,
well until it’s sort of golden to touch at the top.
So that’s looking ready and golden to the top,
and we’re going to leave it to cool in the tin
for about 15-20 minutes until it’s cooler to touch.
Look at that Dot.
I’m going to take the paper off.
Put this here.
So that cake is beautiful, and it’s just so simple to make, and quick.
And Dot is a really big fan of marmalade,
and I think you probably would quite like a slice would you?
There’s your slice.
This simple cake is really easy to make,
and it’s also gluten free.
So I’ve just written a book for the National Trust ,
and it’s all the recipes I like to cook for my children,
and I’m really enjoying working with the Trust.
This recipe’s online, so you can find it at:
www.nationaltrust.org.uk/food.
And I hope you enjoy making it.

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