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Clementines seem to me to have had more names than a government agency in the six decades that I’ve been metabolising.
If they’d been called clementines in 1953, Stanley Matthews would have been wearing a clementine shirt when he lifted the cup for Blackpool.
Since then they’ve been called mandarins, satsumas, goodness knows what else — and now clementines. This is, I’m told, the result of real differences brought about by hybridisation, rather than marketing BS, but I can’t say what it is. Anyway, whatever you call them, they’re really good to eat, a great source of Vitamin C and plentiful and relatively cheap at this time of year.
Having said that, you can really make this with any fruit. With hard fruits such as apples you’d need to stew them first, but other than that you can use this recipe.
You will need at least 15 ramekins, bun cases or something very similar to make these little cakes.
Ingredients:
220g/8oz butter plus a little extra to grease the ramekins
330g/8oz white sugar
220g/8oz plain flour
Tbsp lemon juice
2 tsp baking powder
4 eggs
28-55g/1-2oz brown sugar
15 clementines, peeled and divided into segments
15 tsp brandy — optional
What to do
Preheat oven to 180?C/350?F/Mark5. Beat the butter and 220g/8oz of the white sugar. Add the eggs one at a time, unless you’re using a food processor, in which case you can bung them all in at once.
Add the lemon juice and mix in well.
Sift the flour and baking powder together and add to the mixture. If using a food processor, mix these on the lowest speed. Otherwise, just don’t beat too vigorously.
Grease the ramekins or bun cases with butter and sprinkle a scant tsp of brown sugar over the bottom of each. Cover with a segmented clementine.
Put a dollop of the mixture on top of each, making sure you divide it up reasonable evenly.
Bake for 25 minutes, by which time they should be golden brown. If not, give them another five. If you’re OK with alcohol, put a little brandy on each cake. You can serve them just as they are, or with cream, ice cream or yoghurt.
