Recipes | 29 March 2016Clementine and pomegranate jewel cake Share article facebook twitter google pinterest This clementine and pomegranate jewel cake is a light, visually stunning cake sure to brighten up any occasion – particularly on those dark, cold winter days. Juicy clementines from North Africa and the eastern Mediterranean bring a pleasantly sweet citrus flavour, and combine with jewel-like pomegranate seeds to provide a much-needed contrast to the heavier dishes we enjoy during the cooler months of the year. Pomegranates are in season from November to early March. As well as looking great, their seeds are a good source of vitamins A, C and E. They also contain iron and other antioxidants, including tannins. While not quite a superfood in the eyes of the British Dietetic Association, there’s no denying that as healthy cake decorations go, pomegranate seeds take some beating. When serving the cake, cut open an extra pomegranate and scoop out the seeds to place beside each slice. That way everyone gets plenty of sparkling jewels on their plate. CLEMENTINE CAKE 450 g (1 lb) clementines (about 5) 4 eggs 150 g (5 oz or scant 1¼ cups) coconut sugar 225 g (8 oz or 2 cups) ground almonds (almond meal) 1 tsp baking powder Pomegranate jewel syrup 120 ml (4 fl oz cup or ½ cup) 100% pomegranate juice, not from concentrate 30 g (1 oz 1½ tbsp) raw honey 1 tbsp pomegranate molasses 1 large pomegranate, about 450 g (1 lb), plus extra seeds for serving Cook the clementines by placing them in a lidded saucepan with cold water to cover. Bring to the boil, turn down to a low heat and simmer for 2 hours – topping up the water when necessary – until the fruit is soft and a skewer pierces it easily. Drain and leave to cool. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease the bottom and sides of a 23 cm (9 inch) springform ’crown’ cake tin. Line the base with baking parchment. Cut the cooled clementines in half, remove any pips and then blitz the whole fruits, including the skin, in a food processor until a smooth pulp forms. Whisk the eggs and sugar together, then mix in the ground almonds (almond meal) and baking powder with a wooden spoon or spatula. Then add the clementine pulp to the rest of the ingredients, folding lightly until well combined. Pour into the tin and bake for 20 minutes, rotate the tin and bake for a further 20 minutes or until a skewer inserted into the centre of the cake comes out clean. If the top is looking a bit too brown, reduce the temperature to 170ºC/325ºF/Gas Mark 3 for the last 10 minutes of baking. Remove from the oven and leave to cool completely in the tin. To make the pomegranate jewel syrup, use a saucepan to bring the pomegranate juice, honey and pomegranate molasses to a boil, turn down the heat and simmer for 5 minutes. Remove from the heat then break open the pomegranate over the saucepan, letting the seeds and juices fall into the syrup. Stir well. When the cake has cooled, remove it from the tin and transfer to a serving plate. Pour over the syrup and seeds, letting them fall into the middle of the cake, then slice and serve with extra pomegranate seeds. This cake keeps for up to five days in a sealed container, preferably in the fridge. It freezes well, too. Pomegranate molasses is made from the concentrated juice of pomegranates and has a brown-red hue. It is packed with vitamins, minerals and antioxidants and has a tangy and slightly bitter flavour. Mixed with a little honey it makes a sweet and fruity glaze or syrup for cakes, particularly complementing citrus flavours. For more delicious recipes free from gluten, dairy and refined sugar, pick up a copy of Clean Cakes by Henrietta Inman. Be sure to follow her on Twitter @HensCleanCakes and Instagram @HensCleanCakes to see what’s going on in her kitchen. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.