Rick Stein Californian clementine with lemon syrup and almond cake recipe on Rick Stein’s Road To Mexico

Rick Stein served up a delicious Californian gluten free clementine sponge with lemon syrup and almond cake on Rick Stein’s Road To Mexico.

The ingredients are: 2 large clementines (about 200g), cleaned, 4 large free-range eggs, 1 large lemon, zest only, 160g golden caster sugar, 100ml olive oil, 175g ground almonds and 2 tsp baking powder.

For the syrup: 15g caster sugar and 1 large lemon, juice only.

To serve: icing or caster sugar, for dusting, 250ml whipped cream (optional) and 2–3 oranges, segmented.

See all of Rick’s Mexican inspired recipes in his book titled: Rick Stein: The Road to Mexico (TV Tie in), available from Amazon now.

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>