For the celebrations a couple of weekends ago Liz and I made a delicious cake that was gluten free. We combined Nigella Lawson's Clementine Cake recipe with the syrup from Nigel Slater's Citrus Polenta Cake recipe.
http://www.foodnetwork.com/recipes/nigella-lawson/clementine-cake-recipe/index.html. I used a mix of oranges and lemons, increasing the sugar quantity as Nigella suggests.
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Then Liz made the syrup:
large juicy lemon
large orange
100gr golden caster sugar
2 tblsp liquer (limoncello, cointreau etc..)
Finely grate the zest from the lemon and orange over a measuring jug. Cut fruits in half and squeeze juice into the jug. Top up to 250ml (1 cup) with cold water. Pour into saucepan and add sugar. Bring to the boil and keep at a rapid bubble until the sugar has dissolved and the liquid has reduced to about 175ml (3/4 of its original volume). Remove from heat and add liquer.
Spike holes in the cake while it is still warm and pour the syrup over.
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Enjoy
As you can see, it didn't last long with us!
