“This recipe is inspired by a middle eastern style cake. The almond and Clemengold make it moist and packed full of flavour. The Clemengold are extra juicy so you need one less than normal too. I have served it with a beautiful jewel like pomegranate salad and creamy Greek yoghurt.” Sophie Michell Makes one cake to serve between 6 and 8 Ingredients: 4 ClemenGold 6 large eggs 1 tsp orange blossom water 250g caster sugar 1tsp baking powder 1/4 tsp salt 250g ground almonds Fruit salad: 200g pomegranate seeds 3 ClemenGold, segmented Greek yoghurt to serve
Firstly pre-heat the oven to 170C/325F/Gas mark 3. Place the ClemenGold in a saucepan and cover with water, then bring to the boil and simmer for 1 hour 45 minutes, drain and cool. Line a 9" cake tin with non-stick baking paper. Place the cooked ClemenGold in a blender along with the eggs and blitz until thoroughly blended, sieve the mixture and then add the orange blossom water. In a separate bowl mix the ground almonds, sugar, salt and baking powder. Combine well with the wet mix then pour into the cake tin. Bake in the oven for 40- 50 minutes, or until a skewer comes out clean. If the cake starts browning too much, cover loosely with foil. When cooked, remove from the oven and chill. Then just mix the remaining ClemenGold with the pomegranate and serve with the Greek yoghurt. Recipe developed by TV chef Sophie Michell using ClemenGold