Festive Clementine Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ¾ cup butter (softened)
- ¾ cup caster sugar
- 3 eggs
- 1 cup self-rising flour
- ¼ cup Corn starch
- For the topping
- 1 cup water
- 1 cup sugar
- 6 Clementine (thinly sliced)
- 1 cup Pecan (chopped)
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in 24 bun tins.
2.
Put all the cake ingredients in a large bowl and beat until smooth.
3.
Spoon the mixture into the paper cases and bake for 12-15 minutes, until risen and golden. Cool on a wire rack.
4.
For the topping: heat the water and sugar in a pan, stirring until the sugar is dissolved. Add the clementine slices and simmer gently, turning them over after 20 minutes. Simmer for 35-45 minutes, or until the peel on the slices starts to become translucent. Add the pecan nuts for the last 5 minutes.
5.
Place a clementine slice on top of each cake and scatter with pecan nuts. Leave to cool.
