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)
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