Last weekend, in an effort to escape the general January malaise (the one that leaves you hiding under a duvet watching TV marathons) Dan and I hiked up to his alma mater to see Saving Mr Banks at the on campus cinema.
It was fun to retrace the steps we took when we were first dating and to hear stories about the time (seven years to be precise!!) that Dan spent at University. Being situated on top of a hill also gives you the best view over the city, which is absolutely spectacular, especially at night – please excuse the poor iPhone photos, I forgot to take my camera with me!
The other movie we watched this year was The Secret Life of Walter Mitty, which as a chronic daydreamer had me hooked from the trailer. It fell firmly into my favourite category of film, the kind that you come out of the cinema believing that anything is possible. Through out the film there were repeated references to Walter’s Mother’s clementine cake, and that idea has stuck with me since the movie. A simple citrus drizzled sponge decorated with slices of candied orange. A little slice of summer in these cold dark winter months.
One Year Ago on BAKE
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5 inch cake tin
For Sticky Candied Clementines
100g caster sugar
100ml boiling water
For the Cake
120g butter at room temperature
120g caster sugar
120g self raising flour
zest of 4 clementines
juice of 2 clementines
To make the candied clementines:
Cut the clementines into 5mm slices (I got 3-4 slices per fruit after you discard the ends).
Put the sugar and water in a large pan and heat on a medium-high hob until the sugar has dissolved then turn the temperature down to low- if you are using an electric stove I suggest swapping to a different ring to bring the temperature down quickly.
Lay the clementines in the sugar syrup so they are coated and not overlapping.
Cut a circle of greaseproof paper and lay over the top to keep them submerged.
Simmer gently for an hour, keeping a close eye on them. My first batch burnt.
After an hour (and when fruits have gone translucent) left carefully out of the pan letting the excess syrup drip off, and lay on a sheet of greaseproof paper to cool.
To make the cake:
Preheat the oven to 170C, and grease and line your cake tin.
Beat together the sugar, eggs, butter and flour until well combined – this only works if the butter is soft.
Add the milk and zest, and beat until completely mixed in.
Pour the batter into the tin and bake in the middle of the oven for about 40 minutes – until golden brown on top and an inserted skewer comes out clean.
Whilst still hot from the oven, using a skewer repeated poke the cake to create a series of holes.
Squeeze over the juice from the 2 clementines, waiting between each addition to allow to soak into the sponge.
Allow to cool for 15 minutes and then remove from the tin and move to a cooling rack. Allow to cool to room temperature.
Arrange the sticky candied clementines neatly around the edge of the cake, they should stick well to the sponge.
Serve and enjoy.