Tag Archives: Tea Time Treats

Clementine and Almond Cake

Clementine & Almond Cake

I know, I know, I know it’s not really the time for cakes in health-conscious diet-ridden January. But it’s REALLY cold here, as it is in the UK. And now that the christmas cake’s finally been gnawed away (it was huge!) I’ve been in need of a little cakey sustenance to ward off the cold. And on the whole this is about as healthy as a cake can be. No butter, no icing, no drizzle, not even any flour. Just cooked (whole!) clementines (or tangerines or satsumas), ground almonds, eggs and sugar. Oh and a little Amaretto to perk things up a little. And it’s a truly wonderful all-rounder of the cakey world, equally delicious as a tea time treat (yes I’m entering it!) with a cuppa, an elevensie with a coffee or even a dinner party pud dolled up with a spoon of mascarpone or creme fraiche.

Originally a Nigella recipe that I’ve slightly adapted over time, but interesting the exact same recipe’s been sighted in a Bill Granger book too. And I mean EXACT. So who’s copying who Nige and Bill?!

As this month’s Tea Time Treat’s theme is the citrus fruit I’m entering Bill’s/Nigella’s recipe to the challenge. TTT’s is jointly hosted by Lavender and Lovage and What Kate Baked

Tea Time Treatrs logo

I’m also putting it forward to the One Ingredient Challenge, hosted by Laura at How to Cook Good Food (this month’s host to the Orange Challenge) and Nazima at Franglais Kitchen.

One-Ingredient-Oranges-300x199

Clementine & Almond Cake

Clementine & Almond Cake

375g of clementines, tangerines or satsumas (they all work!)

5 large free range eggs

225g of golden caster sugar

250g of ground almonds

a heaped teaspoon of baking powder, sieved

a tablespoon of Amaretto

a little icing sugar for dusting

Special Equipment: a 21cm spring-sided baking tin lined with greaseproof paper

Place the clementines in a saucepan and cover the fruit with cold water. Bring to the boil, cover and leave to simmer away for 2 hours. Top up the water level as it drops. After 2 hours remove from the water and allow to cool for a few minutes. Whiz to a pulp in a processor.

Pre-heat your oven to 190ºC.

Now on with this cinch of  a cake. Whisk up the eggs in a large bowl, using a balloon whisk. Then whisk in the sugar followed by the ground almonds and baking powder. Finally stir in the clementine pulp.

Pour the cake mixture into your lined cake tin and bake in the pre-heated oven for around 40 minutes. It should be golden on top, firm to touch and an inserted skewer will come out clean. Leave to cool in the tin on a cooling rack.

Once cool carefully remove from the tin and lightly dust with sieved icing sugar. Serve as is or with a naughty spoon of creme fraiche or mascarpone.

Here’s some other Chez Foti cakey treats you might like to try: Chocolate Pumpkin Cake, Courgette Cake with Homemade Lemon Curd, Super-Fruity Banana Mini Muffins

Clementine & Almond Cake


White Chocolate and Cranberry Christmas Cookies

White Chocolate & Cranberry Cookies

I’ve had a bit of a spate of cookie baking lately. Due in the main to my new cooker and in keeping my promise to Mr F that it would feed him with a regular supply of biscuity goodies. He is rather fond of his biscuits to say the least, and gets very grumpy if there happen to be less than two spare packets in the cupboard (the number of which he can easily polish off in a single tea dunking session). And cookies I find are the perfect almost instantaneous biscuit hit. The dough’s frighteningly easy and quick to make and can handily be made in advance and stored for several days in the fridge or considerably longer in the freezer. Then simply brought out when the urge for a cookie takes over or guests arrive, cut up (even straight from the freezer) and placed on a baking tray. And voila 9 minutes later you have the most perfectly naughty fresh cookies to munch.  Or in my case one very happy husband.

Three sausage rolls of Cookie Dough

Three sausage rolls of Cookie Dough, ready to be cut and baked

And so here’s my recipe for Christmas Cookies with White Chocolate Chunks and Dried Cranberries. This makes enough for about 30 large cookies, but I split the dough into thirds and only bake one lot at a time. Which will be particularly handy for sudden guests over the festive period. I’m planning on stockpiling quite a bit of cookie dough over the next couple of weeks!

breakfast-club-logoI’m entering my recipe to a couple of bloggie events that are running this month. Firstly for my first ever time to the Breakfast Club challenge created by Helen at Fuss Free Flavours to encourage more interesting breakfasts. This month it’s being hosted by Vanesther at Bangers and Mash Chat and has the theme of ‘Brunch’. And as it’s Christmas my cookies make a wickedly good brunch snack with a cup or two of coffee (I can vouch for this).

Christmas TTTI’m also entering this month’s Tea Time Treats, an event held jointly by What Kate Baked and Lavender and Lovage. The theme this month is Chocolate and these cookies so happen to be equally good with a cuppa at the end of the day (which I can also vouch for!).

White Chocolate & Cranberry Christmas Cookies

Makes 30 large cookies:

225g of butter, very soft

175g of light muscovado sugar

175g of caster sugar

2 medium free range eggs, beaten

1 teaspoon of vanilla extract

350g of plain flour

1 teaspoon of bicarbonate of soda

1 teaspoon of salt

200g of white chocolate, chopped into small chunks

150g of dried cranberries

Simply beat the butter until very soft (which is much easier to do if it’s been left to warm up out of the fridge for a while). Then beat in the sugars, then the eggs and the vanilla extract. Beat until smooth and creamy. Employ any spare children to do this bit for you!

In another bowl combine the flour, bicarbonate of soda and salt. Slowly add the dry mix to the wet until  fully combined. Stir in the chocolate and cranberries. That really is all there is to it!.

Divide the mixture into three. Dollop each third onto a length of cling film. Using the cling film to hold the mixture together (it’s very soft and almost unworkable with bare hands) form into a long sausage shape, about 20 cm long and 5 cm wide. Twirl the ends of the cling film to secure into shape and pop into the fridge to firm up. Repeat with the other two thirds.

It’s good to use after about 30 minutes of firming up time. The dough will keep like this for several days in the fridge or much longer in a freezer.

When ready to bake, pre-heat your oven to 190º/Gas 5. When it’s up to temperature, remove a section of dough from the fridge or freezer. Cut the sausage dough into 1.5 cm rounds, and simply place the rounds as they are, but very spread out, on a large baking sheet. They’ll melt down into a flat cookie shape all by themselves, my kids love to watch this.

Pop in the oven for 9 to 11 minutes. They’re ready when almost firm in the middle and a little brown. Remove from the tray immediately and cool a little on a rack before eating.

White Chocolate & Cranberry Cookies

You might also like:

Cheesy Biscuits:                                     Super-Fruity Banana Mini-Muffins

Cheesy Biscuits

Francesca Super Fruity Banana Mini Muffins


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