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300 g seedless clementines
60 g butter, softened
250 ml castor sugar
3 large eggs
5 ml vanilla essence
80 ml canola or sunflower oil
430 ml cake flour
15 ml baking powder
250 ml light brown sugar
7.5 ml cinnamon
80 ml clementine juice
Grated zest of 1 clementine
2 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
160 g dark chocolate, melted
Grease and line a 20 cm x 7 cm deep cake pan or grease a 24 cm Bundt pan. Preheat the oven to 180°C. Cook the clementines until soft. Drain and leave to cool. Once cooled, place in a food processor and process until smooth. Set aside. Mix the butter and castor sugar until well combined and pale in colour. Add the eggs one at a time and beat well after each addition. Add the vanilla essence and the oil and beat until well mixed. Sift together the cake flour and the baking powder. Mix little by little with the pureed clementines into the creamed mixture until a smooth batter is formed. Spoon into the prepared pan. Bake for 30 – 35 minutes or until a skewer inserted comes out clean.
Boil the ingredients for the syrup together for 5 minutes. Pour over the cake as soon as it comes out of the oven. Leave to stand for 15 minutes. Turn out onto a serving plate and leave to cool.
Beat cream cheese and melted chocolate together until smooth. Spread onto cake once cooled and top with gooseberries and grated chocolate. Sprinkle with cinnamon sugar just before serving (optional).
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