Recipe For Clemengold Cake

~ Tandy

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.

Candied ClemenGolds for my Clemengold Cake
Candied ClemenGolds

or the recipe for my poached crayfish here

Poached Crayfish
Poached Crayfish

so, with some of the left over clemengold syrup, I decided to make my standard cake recipe with a little twist!

Clemengold Cake
Clemengold Cake
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Clemengold Cake

Ingredients

  • 125 mls sugar syrup
  • 2 eggs
  • 125 mls flour
  • 15 mls baking powder
  • a pinch of salt
  • 5 mls ground cinnamon
  • 125 g butter

Method

  • 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

Click on the links for conversions and notes.

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!

0 thoughts on “Recipe For Clemengold Cake”

  3. Looks delish – a citrus twist! Have a fab day! xxx
    (PS: congrats on being featured on the Taste Newsletter!!)

    Reply

  6. I love your new look Tandy – it has been in my diary to do a revamp for the longest while but alas – I just don’t get around to doing it!
    Your cake looks fantastic too!
    Hope you have had a good day.
    🙂 Mandy

    Reply

    1. thanks Mandy, I am not 100% happy with the new look so I will keep trying them out until I find something perfect 🙂

      Reply

    1. thanks Usha. I moved from food24 as I was not getting as much exposure as everyone else seems to get. Since moving to Taste I have been featured in their bi monthly newsletter 🙂

      Reply

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