Clementine, Cardamom & Hazelnut Cake

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Preparation info

  • Serves

    8-10

    • Difficulty

      Medium

Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

This lightly spiced drizzle cake is a favourite on our autumn menu. Our first version used cinnamon, but then we tried spicing the cake with cardamom and it works even better we think — especially with the bright flavour of clementine zest.

Ingredients

  • 23 cm springform cake tin, greased and lined
  • 150 g caster sugar
  • 150 g soft light brown sugar
  • 300 g unsalted butter, softened
  • zest of 3 clementines or 1 large orange
  • 150 g gluten-free self-raising flour
  • 2 tsp ground cardamom
  • 1 tsp xanthan gum
  • 6 medium eggs
  • 150 g roasted hazelnuts, blitzed or very finely chopped

    Method

    Preheat the oven to 180°C (160°C).

    Weigh the caster and brown sugars into a large bowl and add the butter and the clementine zest. Beat together till everything lightens in colour and looks less craggy (mix on low if you’re using a mixer). Weigh the flour, cardamom and xanthan gum into a small bowl and give them a mix to combine. Break the eggs into a measuring jug.

    Pour an egg into the creamed sugar and butter mix with a generous spoonful of flour and beat (on low if you’re using a mixer) until it’s all incorporated. Repeat with each of the remaining eggs and then fold in any remaining flour. You may need to scrape down the sides of the bowl with a spatula. Mix in the blitzed nuts until thoroughly combined and give the bowl a final scrape down.

    Spoon the batter into the greased, lined tin and flatten it off using an angled palette knife or the back of a spoon. Bake on the middle shelf for around 50 to 55 minutes and then check to see if it’s ready with a skewer. If not, bake for another five minutes and check again.

    While the cake’s baking, make the drizzle for the top. Mix the clementine juice with 150g caster sugar: you want a thick, crunchy glaze that will pour and spread but won’t disappear completely into the cake. Add more sugar if it’s not thick enough: ours is the consistency of thick double cream.

    Let the cake cool in its tin for 20 minutes, then pour over the glaze. When the glaze is almost set, scatter chopped roasted hazelnuts round the outer edge of the cake. If you do it too soon they will sink into the glaze, too late and the glaze will set and they won’t stick. Leave to fully set before you take the cake out of the tin. You can use a palette knife to loosen round the edges.