I feel a connection with all citrus fruits

I went to Spinney’s today, and as soon as I went through the door, I noticed clementines still in bunches on twigs, with the leaves and all. I could not help myself, I had to grab them and smell them…!

Here is the thing with me and citrus fruits: My family have been in the citrus farming Business for over 70 years, when my granddad started the first citrus Farm in Jordan in the late 1930’s. So growing up, we were used to spending a lot of time at the farm. Being in a farm, surrounded with citrus trees you are blessed with the option of picking the fruit right from the tree and tasting an unmatched flavour of these freshly picked fruits. Wherever you go there, you can smell the oranges, lemons, clementines… the air you breath is full of a natural citrus burst, it makes you feel so alive and energetic. Not to miss on when the Orange blossoms bloom, the sweetness in the air, and the aromas of these flowers… Incredible really!

Amazing how we don’t realise how much we miss something, until we are away, and walking into a supermarket… there they were… I had to pick them up and smell them! Takes me right back! This is the thing about food, we eat with all our 5 senses. Food scents create memories, and when least expecting it, we find ourselves swept back in time, just like we’re there, as if we never left! That is also how food is nutritious both physically and spiritually.

I obviously bought the clementines and decided to do a Clementine Chiffon Cake. A very light textured cake and to draw more on the Clementine flavour I glazed it with Clementine Glaze. An amazing afternoon tea treat that screams “Citrus Burst”! So wintery, so fragrant and so love it 🙂

Here is the recipe for you to try….


Serves: 12

For Clementine Chiffon Cake

  • 2 cups all purpose-flour
  • 1 1/2 cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 cup Clementine juice
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1 tsp grated Clementine peel
  • 7 large egg yolks
  • 1 cup large egg whites (about 8 eggs)
  • 1/2 tsp cream of tartar

For Clementine Glaze

  • 1/3 cup butter
  • 2 cups icing sugar, sifted
  • 4 tbsp Clementine Juice
  • 1 tsp grated Clementine Peel

Start by moving the oven rack to the lowest position, preheat oven to 325F.

In a large bowl, mix together: flour, sugar, baking powder and salt. With an electric mixer on low speed, beat in juice, oil, vanilla, clementine peel and egg yolks until the mixture is smooth.

Thoroughly wash and dry beaters. In a large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over egg white mixture folding in with a rubber spatula just until blended. do not mix or over-fold.

Pour mixture into an ungreased 10″ angel food cake pan. Bake about 1 hour 15 minutes or until top springs back when lightly touched. remove from heat, and immediately turn pan, upside down. Let it hang about 2 hours or until the cake is completely cool. loosen sides and remove from pan.

To Make the Glaze

Melt butter in a saucepan over low heat. Remove from heat. Stir in icing sugar and peel. Stir in juice, 1 tbsp at a time until the mixture becomes smooth and has the texture of a thick syrup. Glaze the top of your cake, and serve the rest in a jug next to your cake for extras.

You can always simply sprinkle the top of the cake with icing sugar, if you do not wish to make the glaze.

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