Clementine cake (inspired by Claudia Roden) from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 200) by Itamar Srulovich and Sarit Packer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 10, 2025

    I needed 2 1/2 clementines for 200-220 g, so boiled 3 of them and ate the extra half (which wasn't that good). The cake was very thin and so super moist that when I turned it out of the cake pan, I couldn't turn it right-side up again without breakage. That didn't matter much as the bottom honestly looked slightly better than the top. It was really delicious! If serving to guests, I'd definitely top it with whipped cream.

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