Clementine sponges with cranberry sauce
A recipe for a citrus sponge with tart, syrupy, cranberry-studded sauce
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Cooking tools:
- Stand mixer
- Kitchen scale
- Dariole mold
- Ramekin
- Skewer
- Offset spatula
- Grater
- Oven
- Stove
- Saucepan
- Baking sheet
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Plate
- Serving bowl
Ingredients
- 60g light muscovado sugar
- 5 medium clementines
- 4 large eggs
- Around 220g salted butter at room temperature (all becomes clear in the method)
- Around 220g golden caster sugar
- Around 220g self-raising flour
- ½ tsp baking powder
- 80g fresh cranberries
- Juice of 4 medium clementines
- 2 cloves
- Double cream, to serve
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