Oh yes I do love a good cuppa of tea and making tea is an art which I'm still mastering. But surely you can't just have a cup of tea by itself?
Any sensible tea drinker will have some sort of preference as to whether or not to have something with their tea. No I'm not referring to how they take their tea; with or without milk, a slice of lemon or with any sugar . I'm talking about a "mignardise" in French (yes I am slowly learning) with that cuppa. It could even be a biscuit or cookie. But for me I can't resist to bake a cake. There's something about the texture of a sponge cake that gives me that warming feeling and even to evoke memories of the smell of sweet vanilla coming from the kitchen. Hmmmm what a delight! Now that winter is slowing coming, I have the perfect excuse to switching the oven on and baking a cake. This time it's a Clementine Cake.
This is one of the most simple and wonderful cake recipes to make from one of my favourite British TV Cooks and Food Writer Nigella Lawson
Please do try out this recipe. It taste sweet and fragrant. It's rather light too as there is no butter or oil required in this recipe. Gluten-free if you use gluten-free baking powder or leave it out completely. So it can be suitable for celiacs. But not for vegans I'm afraid. I may try flax-seed egg mixture to replace the egg at some point. Another suggestion is to lessen the sugar quantity and use 2 tablespoon of your favourite honey instead. I have used 150gms of sugar and 2 tablespoon of orange blossom honey in my cake. But tasted the raw cake batter to see if it was not too sweet before putting it in the oven. It worked a treat and the result is one satisfying petite gateau.
If you have an exceptionally sweet tooth, you may want to make some clementine or lemon icing to glaze the top of the cake. Simply take 2 tbsp of clementine/lemon juice and mix with 5-6 tbsp of icing sugar or enough to make a smooth and slightly running paste to cover the cake. But this time I decide to leave the cake as it was, as it already sweet enough.
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