Howling wind, rain, cold, a gas shortage, dry skin, cold and dark morning school runs – I have to be honest with you, there is little that has excited me about winter these past few weeks. But then…
If you follow me on Twitter or Instagram you may have seen that I was sent a box of ClemenGolds along with a bottle of fresh ClemenGold juice from the kind folk over at ClemenGold. The sight of those bright orange, shiny like the summer sun ClemenGolds brightened my bleak wintry outlook.
A Clemengold is a very special clementine. They are regarded as the most refreshing and delicious clementine in the world. To be a ClemenGold the fruit must be sweet, juicy, practically seedless and (in my opinion the best thing about this fruit) easy to peel. In fact, the peel of a Clemengold almost comes away from the flesh with one soft pull, which means they are the only ones that I put into Handsome’s lunch box because he can peel them himself.
I want to tell you that I used that gifted box to make these gorgeous looking Clementine Lamingtons, but the truth is that my kiddos devoured that box before I had even begun to think of an idea of what to make. Ditto the second box. I had to wait until they returned to school this week to commandeer the fruit bowl.
I knew that I wanted to do something using chocolate and citrus because you cannot argue this eternal flavour combination. Hello Jaffa cakes? Then I remembered that I had been wanting to make Lamingtons for a while now and voila – Clementine Lamingtons.
For this recipe, I made my own quick and easy Clementine Marmalade, but if you are not feeling up to it, you should know that you can buy ClemenGold Marmalade already made. I made the sponge, which is really just a basic butter cake, (feel free to use your own recipe) the day before, which made cutting it into the squares so much easier. The dipping and rolling part of assembly can be a little messy, I used two forks and it worked like a charm.
Now if you want your own ClemenGolds, you will have to head on down to Tannie Woolie where you will easily recognize the ClemenGold trademark green boxes lining the shelves. Well, if you can get to the shelves of your store that is. Every Woolies in the Western Cape seems to be under construction.
We are expecting another cold front this weekend which may require that I bake another batch of Lamingtons to see us through.
Now I would love to know, are Lamingtons a favourite of yours? And, do you make them or buy them? Hmmm? Let me know in the comments!
PS Friends, this post is not sponsored, I was not asked to write on Clemengolds or produce a recipe in return for the ClemenGolds. As always I am simply sharing what I think to be great.
- 190 ml (¾ C) milk
- 1 x clementine, peel grated and flesh juiced
- 250 g butter, softened
- 250 g caster sugar
- 4 eggs
- 250 g cake flour
- 7 ml (1 ½ t) baking powder
- pinch salt
- 2 x clementines
- 250 ml (1 C) white sugar
- 30 ml (2 T) water
- 750 ml (3 C) icing sugar
- 250 ml (1 C) g cocoa powder
- 250 ml (1 C) milk
- 80 g butter
- 100 g desiccated coconut
- Heat the milk together with the flesh and juice of the clementine. Bring just below boiing and leave to steep for 10 minutes. Strain out the clementine.
- Cream the butter and the sugar together with the grated clementine peel in an electric mixer until pale and light.
- Add the eggs one at a time beating well after each addition.
- Sift together the cake flour, baking powder and salt and add to the egg mixture alternatively with the milk.
- Spoon the batter into a baking pan (about 20cm square) that has been sprayed with non-stick spray and lined with baking paper.
- Bake in an oven that has been pre-heated to 180˚C for 30 minutes or until a skewer inserted into the center comes out clean.
- Wash the clementines well. Peel both and place the clementines, together with the peel of one clementine and the sugar into a food processor. Pulse until the clementine, clementine peel and sugar resemble coarse salt.
- Place the clementine sugar and the water into a small saucepan.
- Brng to the boil, reduce the heat and simmer for 15 minutes or until the marmalade has thickened.
- Sift together the icing sugar and the cocoa powder. Melt together the milk and the butter. Stir the hot milk into the sifted flour and whisk until smooth and glossy.
- Slice the butter cake horizontally in half. Spread the bottom half with the clementine marmalade and sandwich the two halves back together.
- Use a ruler to cut the sponge into even sized squares (3-4cm)
- Dip each lamington into the chocolate icing and then cover them evenly on all sides with the desiccated coconut. Easiest achieved by using two forks and rolling the lamingtons through a plate of coconut.