Wonderfully sweet and aromatic, the ClemenGold – the crème de la crème of Nadorcott – is the on-trend easy-peeler of the soft-citrus world and adds colour and juiciness to cuisine.
Recipe and styling by Sarah Dall
Photograph by Dylan Swart
ClemenGold Madeira cake
- 125g butter, softened
- 225g castor sugar
- 2 extra-large eggs
- 200g cake flour, sifted
- 7,5ml (1½ tsp) baking powder, sifted
- pinch salt
- zest and juice of 2 ClemenGolds
- 60ml (¼ cup) milk
- 200g icing sugar, sifted + extra, to dust
- 60ml (¼ cup) ClemenGold juice
- 1 ClemenGold, peeled and cut into segments
Preheat the oven to 170°C. Grease and line a 22cm x 12cm loaf tin.
Cream together the butter and castor sugar until thick, pale and fluffy. Add the eggs one at a time, beating continuously after each addition. Fold in the dry ingredients, the zest and juice of 2 ClemenGolds and the milk. Pour into the prepared tin and bake until cooked through and a skewer inserted into the centre comes out clean, about 50 minutes – 1 hour.
Remove from oven, turn out onto a wire rack and set aside to cool.
Mix together the icing sugar and 60ml (¼ cup) ClemenGold juice to make a glaze. Pour over the cake (keeping some aside for serving) and scatter over the ClemenGold segments. Serve dusted with extra icing sugar and with a side of glaze for pouring.