I know this is the longest cake name in the world, so I feel I must add that I did not come up with it. It’s a Jamie Oliver recipe I found in my favourite magazine and it came already plant-based and cruelty-free. I only made it a tiny bit healthier by subbing apple sauce for vegan margarine.
I fell in love with this cake as soon as I’d laid eyes on it in the magazine. I mean, come on–clementine. I should have been named Clementine. Not only is it translatable French to English and vice versa but it also happens to be a delicious fruit that is synonym with my favourite holiday season. It’s a perfect name. I’m looking at you, Mother.
Also, see that pretty cake platter? A gift from my mum. I LOST IT!!!!
I brought this cake to the launch party of this year’s creative writing anthology published by my university and forgot to take back my platter when I left. It was ages ago and I didn’t realise it until later and so my cake platter is gone. Forever.
Go read the short story I published to cheer me up, please? I’m on page 9.
For the cake:
200g self-raising flour
150 non-dairy milk
100g marmalade (or if you don’t have any, more apple sauce works fine)
100g apple sauce
100g light brown sugar
grated zest of an orange
1 tsp allspice or ground cinnamon
2 tsp ginger
2 tsp baking powder
dairy-free custard, to serve (see recipe below)
For the clementine caramel:
4 clementines, peeled and sliced
100g light brown sugar
3 tbsp vegan margarine
Pre-heat the oven to 180ºC.
To prepare the clementine caramel, melt the butter in a small saucepan, add the sugar and stir over medium heat until dissolved. allow to cool slightly, then pour into a 22cm round cake tin. Carefully arrange the clementine slices in circles on top of the caramel. Set aside.
Whisk the apple sauce and sugar until frothy. Beat in the marmalade, spices and orange zest, then add half the flour and half the milk. When they are folded in, gradually add the rest of the flour, milk and baking powder, folding them in delicately until the batter is smooth and free of lumps.
Pour the batter over the caramel in the cake tin and spread evenly. Bake for 40 minutes, until the top is firm to the touch and a knife comes out clean. Allow to cool for ten minutes before carefully flipping out onto a serving plate. Serve warm with vegan custard.