This recipe came about as rather a bit of a mistake, but often I find in cooking that those are the times when genius strikes.
Originally I was going to make a rhubarb and yogurt cake, but when I was unable to find any of the sweet stuff in Sainsbury’s I had to take a detour.
Before this cake I’ve never put clementines into my baking, but the tanginess perfectly compliments the yogurt. This cake would work perfectly as a summer treat.
Ingredients:
– 225g caster sugar
– 3 clementines (peel and then mush in a separate bowl)
– 175g butter
-150g self raising flour
– 2 medium eggs
– 75g ground almonds
-125g natural yogurt
Method:
1. Preheat your oven to 180 degrees C and prepare a bundt tin. ( I will do a post in the future about the best way to prepare tins so watch this space. For now, grease and sprinkle a little flour on top… trust me it works!)
2. Cream together the sugar and butter until you have a light and fluffy mixture. Then add the eggs one by one along with the flour and almonds and mix until combined.
3. Pour in the yogurt and clementines and mix until everything is well incorporated. Bake on the middle shelf 
for 40-50 minutes or until golden.
4. Poke holes with a skewer in the cake and leave to cool slightly. Meanwhile make the drizzle.
5. Take the clementine juice and mix with around 1tbsp of icing sugar so as you still have a watery mixture. Then pour this over the top of the cake so that it seeps into the holes.
6. With the rest of the juice, add icing sugar until you have a thin icing mixture, and drizzle on top of the cake.
