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Sticky Clementine & Tarragon Cake

A moist and fragrant cake made with juicy clementines and fresh tarragon, topped with a delicious sticky syrup.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Afternoon Tea, Dessert
Cuisine: British
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 225 g unsalted butter, softened, plus extra for greasing
  • 200 g caster sugar
  • 3 pieces clementines (scrubbed), zest
  • 13 g tarragon, leaves finely chopped
  • 3 large eggs large eggs
  • 200 g ground almonds
  • 115 g polenta
  • 1 tsp baking powder
  • Crème fraîche to serve Crème fraîche, to serve (optional)
Syrup Ingredients
  • 50 g tarragon (for syrup)
  • 150 ml clementine juice (from 5-6 clementines)
  • 100 g caster sugar (for syrup)

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) and grease a cake tin with butter.
  2. In a bowl, cream together the softened butter and caster sugar until light and fluffy.
  3. Add the clementine zest and chopped tarragon leaves. Then mix in the eggs one at a time.
  4. Stir in the ground almonds, polenta, and baking powder until combined.
  5. Pour the mixture into the prepared cake tin and smooth the top.
Baking
  1. Bake in the preheated oven for 55 minutes or until a skewer comes out clean.
Syrup Preparation
  1. While the cake is baking, prepare the syrup by combining the tarragon, clementine juice, and sugar in a saucepan. Heat gently until the sugar dissolves.
Finishing Touch
  1. Once the cake is done, remove it from the oven and let it cool slightly before pouring the syrup over the top.
  2. Serve warm or at room temperature with crème fraîche, if desired.

Notes

For best results, enjoy the cake with a cup of tea or coffee. Garnish with extra tarragon leaves or clementine slices.