This recipe is gluten-free and refined sugar-free, and uses ClemenGolds, which is the name given to a specific member of the citrus family called the Nadorcott mandarin.
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 105 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 365 |
| Fat | 26g |
| Saturates | 3g |
| Protein | 10g |
| Carbs | 22g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 160°C, gas mark 2.
Grease the base and sides of a 22cm-round springform tin. Line the base with non-stick baking paper. Set aside.
Place the whole ClemenGolds in a large pot and cover with water. Simmer for 30-40 minutes, or until tender. Drain then roughly chop them.
Place in a food processor, add 125ml of honey and process until smooth. Spoon into a large bowl.
Add the polenta, almond flour, baking powder, oil and eggs and mix until combined. Spoon into the tin and bake for 45 minutes.
Meanwhile, zest and juice the ClemenGolds.
To prepare the syrup, place the remaining honey, 2 tbsp of ClemenGold zest and 125ml of ClemenGold juice in a small saucepan over a medium heat. Simmer for 12 minutes, or until the syrup has reduced by half and thickened.
Once the cake is ready, allow to cool for 10 minutes before inverting it onto a cakestand. While it is still hot, top with the syrup and candied orange peel.
Slice and serve.
