Available at Layla’s bakery from Monday 1st Dec

Ingredients:

• 125g golden syrup
• 125g black treacle
• 125g butter
• 125g brown sugar
• 1 clementine, zested
• 40ml juice of clementine
• 50ml water
• 250g spelt flour
• 3 tsp ground ginger
• 1 x whole nutmeg, grated
• 1/2 tsp Chinese five spice
• 1/4 tsp ground cloves
• 2 tsp baking powder
• 1 pinch of salt
• 2 eggs, beaten

Icing

• 1 clementine
• 5tbsp icing sugar

Method:

Step one: Heat the oven to 165°c fan. 

Step two: Add the golden syrup, black treacle, butter, sugar, water, clementine zest, and juice to a saucepan and warm gently until the butter melts. Do not let the mixture boil - if it does you will need to start again. 

Step three: In a large bowl, mix together the spices, flour, baking powder, and salt. Pour the warm liquid into the bowl and stir to combine.

Step four: Whisk the eggs into the mixture, then pour it into a lined loaf tin.

Step five: Bake for 40 minutes, checking with a skewer to ensure it comes out clean.

Step six: Allow the cake to cool completely before icing.

For the icing:

• Step one: Sieve the icing sugar into a bowl. Halve the clementine and add the juice from one half to the icing sugar, then mix well. Pour the icing over the cooled cake.
• Step two: Segment the remaining half of the clementine and use the pieces to decorate the cake.