Brazil Nut and Clementine Cakes

Name: Brazil Nut and Clementine Cakes
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8
Ingredients: Butter to grease; 1 unwaxed lemon; 10 clementines; 150 g (5oz) brazil nuts; 100 mL (3 1/2fl oz) mild olive oil; 3 medium eggs; 275 g (10oz) golden caster sugar; 1 tsp. baking powder; 2 tbsp. brandy; Mint sprigs to decorate; Icing sugar to dust

Indulge in these show stopper cakes

By The GH Kitchen TeamPublished: 31 December 2008

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Food, Cuisine, Serveware, Sweetness, Ingredient, Dishware, Dessert, Dish, Plate, Tableware,

Preparation Notes: Plus cooling and freezing

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 45 mins

Ingredients

Butter to grease
1 unwaxed lemon
10 clementines
150 g (5oz) brazil nuts
100 ml (3 1/2fl oz) mild olive oil
3 medium eggs
275 g (10oz) golden caster sugar
1 tsp. baking powder
2 Tbsp. brandy
Mint sprigs to decorate
Icing sugar to dust

Directions

1. Step 1
  Grease and base-line eight 150ml (¼ pint) ramekin dishes with greaseproof paper. Wash the lemon and four of the clementines and put into a pan. Cover with boiling water, reduce the heat to a gentle simmer and cook for 30min until clementines are tender.
2. Step 2
  Remove clementines with a slotted spoon and set aside. Cook the lemon for a further 10min or until tender. Drain, reserving 200ml (7fl oz) liquid and cool slightly. Halve the fruit, remove the pips and roughly chop.
3. Step 3
  Preheat the oven to 180ºC (160ºC fan) mark 4. Grind the nuts in a food processor until finely chopped, then tip out and set aside. There's no need to wash the jug - add the cooked fruit and blend to a purée.
4. Step 4
  In a mixing bowl, whisk together the oil, eggs and 125g (4oz) sugar until slightly thick and foamy. Stir in the ground nuts, fruit purée and baking powder. Divide among the ramekins and put on a baking sheet. Bake for 25min until slightly risen and firm to the touch. Cool.
5. Step 5
  Peel the remaining six clementines, take out the pips and divide into segments, removing skin from each. Heat remaining sugar in a small pan with 150ml (¼ pint) of the reserved cooking liquid until sugar dissolves. Bring to the boil and cook until pale caramel in colour. Dip the base of the pan into cold water to stop the caramel cooking, then stir in the remaining liquid and brandy. Return to the heat, stirring until the caramel has dissolved. Stir in the clementine segments.
6. Step 6
  Loosen the edges of the cakes, turn on to individual plates and remove the paper lining. Pile the fruit segments on top and spoon over the caramel. Decorate each with a mint sprig and a dusting of icing sugar.
  
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Get Ahead

Make the recipe to the end of step five. Wrap the cakes, still in their ramekins, in clingfilm and pour the clementines and syrup into a freezerproof bag. You can freeze both for up to one month. To serve the cakes, thaw them at room temperature for 4hr or overnight in the fridge. Finish with step 6.

Per Serving:

Calories: 465
Total carbs: 44 g
Sugars: 44 g
Total fat: 29 g
Saturated fat: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time