Clementine’s – the smallest of the tangerine family. tender, juicy and seedless.

Eating cake for breakfast may seem like a wicked indulgence but just stop and think about it before you reach for packet cereals.  Fresh fruit cakes are often lower in sugar, they use real fats like butter of olive oil, eggs for protein and you can pack them full vitamins with fruits or pureed vegetables like carrot or beetroot.  Last year food trend spotters thought that cake for breakfast would be the ‘in thing’ by 2017. A number of studies  also suggested that so long as you don’t indulge in rich gateaux that breakfast cakes are better for you and set you up for the day ahead better than propriety cereals.  After all the Spanish have been doing it for generations  – think Magdalenas and Spanish coffee cake.

This clementine cake ticks all of the boxes;  it easy to make, it stores and freezes well and its delicious and refreshing. Clementine’s  are at their best for one more month until the end of February. Continue reading →