Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Clementine yoghurt cake
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Serves 12
Ingredients
- 4 seedless clementines, 3 whole, 1 zested and 2 tbsp juice
- 200g golden caster sugar
- 200g salted butter, softened plus more for the tin
- 4 eggs
- 250g gluten-free self-raising flour
- 100g polenta
- 1 tsp baking powder
- 1/2 tsp xanthum gum
- 150g Greek yoghurt
- 1 tbsp orange blossom water
FROSTING
- 200g salted butter, softened
- 500g icing sugar, sieved
- 1 tsp vanilla extract
- 100g greek yogurt, at room temperature
Method
- STEP 1
Put the whole clementines in a saucepan, cover with water, then bring to the boil and simmer for 35 minutes until the fruit is really tender. If the clementines won’t stay submerged, sit an old saucer or small lid on top of them to weigh them down. Drain the fruit, then whizz to a purée and leave to cool.
- STEP 2
When the purée has cooled, heat the oven to 180C/fan 160C/gas 4, butter the bases of 3 x 20cm cake tins and line with baking paper.
- STEP 3
Put the sugar and butter in a large bowl and beat until light and fluffy. Whisk in the eggs, then fold through the flour, polenta, baking powder, xanthum gum, yogurt, orange blossom water and 2 tbsp clementine juice with the cooled purée.
- STEP 4
Divide between the tins and bake for 20-25 minutes, or until a skewer poked into the centre comes out clean. Transfer the cakes to wire racks and leave to cool completely.
