19 August 2015

Clementine and dark chocolate chip madeira cake

 For me this time of year is the best for watching TV, simply because The Great British Bake off is back on, which means that my Wednesday nights are fully booked for the next few weeks. It also means that my baking groove is back so any free time is spent in the kitchen, baking some delicious bakes. The first episode of the show was cakes with the contestant baking some incredible Madeira cakes. 

I love Madeira cake, it's moist which means that you can enjoy it without buttercream or syrups and it isn't to dry. I had a few Clementines sitting around my house which is why I decided to use them instead of the tradition Madeira. I topped my cake with caramelized clementines and dark chocolate strips. The family loved it, and I think that this recipe would do Paul Hollywood and Mary Berry proud.


270g plain flour
tsp baking powder
2 clementines zest and juice
210g unsalted butter
3 eggs
210g caster sugar
200g dark chocolate (chopped finely)

2 Clementines (thinly sliced)
120g casing sugar
5tbsp water
50g dark chocolate

1 x 8" cake tin


  1. Preheat your oven to gas mark 4 (180C/350F), line your tin with baking paper or butter to stop sticking. 
  2. Mix together your butter and caster sugar until smooth and creamy, then add your eggs one at a time until mixed together. 
  3. Add your flour, baking powder, clementine juice and zest to the mixture and mix together slightly, then add your chocolate and mix until smooth and combined. 
  4. Add the mixture to your tin and bake in your oven for 50 - 60 minutes until cooked through and risen. 
  5. Once baked remove from the oven and leave the cake to cool in the tin for 10 minutes, then remove.
  6. For the caramelised clementines place your sugar and water in a pan on a high temperature for 3 minutes, do not stir, then place in your clementine slices. 
  7. Once the mixture begins to bubble, remove from the heat and the mixture should go a light brown like caramel. Take out your caramelised clementines and arrange on the cake. (Be quick). 
  8. Once all the clementines are arranged on the cake dribble the caramel sauce down the sides. 
  9. For the chocolate strips, melt your chocolate in a glass bowl over boiling water, once melted, spread thinly onto a sheet of baking powder. Place in the fridge to cool. 
  10. Once cooled use a knife to cut into thin strips and arrange on your cake.

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