I was extremely lucky to be gifted a HUGE bag of clemengolds and set about making all sorts of lovely goodies with the produce. You can see my recipe for candied clemengolds here. I chose to make a clemengold cake using my standard cake recipe which is a no fail one in my opinion.
or the recipe for my poached crayfish here
so, with some of the left over clemengold syrup, I decided to make my standard cake recipe with a little twist!
- 125 mls sugar syrup
- 2 eggs
- 125 mls flour
- 15 mls baking powder
- 1 pinch fine salt
- 5 mls ground cinnamon
- 125 g butter
- preheat the oven to 175° Celsius
- whisk together the sugar syrup and the eggs
- sieve the dry ingredients into the bowl and mix
- add the butter and mix until well combined
- pour into a prepared baking tin and bake for 25 minutes
- allow to cool before removing from the tin
Ingredients for my recipe:
- Sugar syrup – this simple syrup is easy to make. You need to take equal quantities of water to sugar and boil them up until thick. You can add any flavouring to the water. And it will keep in your fridge for months in a sterilized glass jar.
- Eggs – In South Africa extra-large eggs weigh between 59g and 66g. I use free range eggs, and always in this weight range. When separating my eggs I do them one at a time. This way I never end up with egg yolk in the whites. If I am not using the egg whites for the recipe I store them in the freezer in bags. Be sure to write on the bag how many egg whites are in each one. Defrost your egg whites in the fridge overnight.
- Flour – in South Africa flour, refers to cake flour. This is not the same as All Purpose Flour in America but you can use it gram for gram with whatever is the equivalent in your country.
- Baking powder – make sure your baking powder is fresh otherwise the results will not be perfect. Rather do not buy in bulk as expiry dates could be close to purchase dates.
- Salt – I only buy Oryx Desert Salt as it is sustainably sourced. It tastes like real salt which you don’t find in cheaper versions. I prefer to spend more and use less.
- Cinnamon – I use a lot of ground cinnamon so I buy this spice already ground. If it has no smell when you open the bottle, throw the spice away.
- Butter – I always use unsalted butter in my recipes if it is available in the shops. If not, be sure to keep in mind that you need to reduce the amount of salt you use in a recipe.