Clementine & Cranberry Cakes
8oz/225g caster sugar
9oz/250g ground almonds
6 free range medium size eggs
1 teaspoon of baking powder
1 packet of dried cranberries or sour cherries – soaked overnight in your favourite liqueur, we suggest Disarrono
Tub of Greek-style yoghurt with honey
Heat oven to 190 C
Line a Swiss roll tin (30 cm x 20 cm) with baking parchment paper.
Keep the fruit whole and place in a saucepan full of water.
Bring to the boil and gently simmer until the Clementines are soft.
Cut Clementines in half and then into quarters, removing the pips but saving as much juice as possible. Puree in a food processor.
Add the remaining ingredients and pulse together to form a batter.
Pour into the prepared tin, ensuring that the mixture is even, and place on the middle shelf of the oven for 20-30 minutes.
Remove from oven when firm to touch and golden; allow to cool completely before stamping into rounds of your preferred portion size (or cut into squares). Dust with icing sugar and top with Greek-style yoghurt and the cranberries soaked in liqueur.
Best eaten on the day you make these, but will freeze for up to one month.
Store in a very cool place to keep fresh, wrapped well in parchment/foil.
For Christmas Day try serving with fresh fruit such as pomegranate and slices of star fruit to replicate holly leaves and berries.