ClemenGolds are most likened to Clementines and Mandarins. They are a delicious and refreshing soft citrus fruit with a deep sunset orange, smooth rind. The fruit is soft and juicy, fresh and fragrant. ClemenGolds are seedless and easy peeling and has an incredible honey-sweet taste. The season is short and I made the most of my ClemenGolds by preserving some of the juice in my freezer, and by using it in my cooking and baking. ClemenGolds ripen naturally in the orchard before they are picked and packed by hand. And it was by hand that a bag full of this goodness was delivered to my door. I adapted a recipe from my friend’s mother to make this delightful cake but there is one thing you have to do – if you are going to bake this cake you will need a square tin – it will not work otherwise. And please trust me on this, as the first one I baked had to be cut up and turned in to ‘rusks’.
© clemengold and cranberry cake
CLEMENGOLD AND CRANBERRY CAKE
ingredients:
1 medium clemengold
150g dried cranberries
2 cups flour
5mls bicarbonate of soda
5mls salt
1 cup sugar, I used fructose
120g butter
250mls milk
2 eggs
75mls chopped pecan nuts
5mls cinnamon
15mls brown sugar – I used fructose
method:
preheat the oven to 180° Celsius
squeeze the juice from the clemengold and set aside
mince the skin in a food processor together with the cranberries
sift the flour, bicarbonate of soda, and salt together
add the sugar and mix well
add the butter and 175mls of the milk and beat for 2 minutes
add the eggs one at a time
add the remaining milk
mix well and then add the minced clemengolds and cranberries and the nuts
place in a square baking tin and bake for 40 minutes
remove from the oven and pour the clemengold juice over the cake
mix together the cinnamon and brown sugar and sprinkle over the cake
this is best left for 24 hours before serving and will taste even better 2 days later
Tandy
Rita awarded this to me in her 
