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    Clementine with Sugared Bay and Rosemary Leaves

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    Clementine with Sugared Bay and Rosemary Leaves

    • Christmas

    Ingredients

    • 15cm round Waitrose Richly Fruited Christmas Cake
    • 6 clementines
    • 1 medium egg
    • 2 packs of fresh bay leaves
    • 2 packs fresh rosemary
    • Caster sugar
    • 4tbsp fine-cut orange marmalade
    • 2tbsp whisky
    • Cinnamon sticks

    Method

    1. To decorate a 15cm round Waitrose Richly Fruited Christmas Cake (double up on the quantities if decorating a 20cm square home-made or Waitrose Richly Fruited Christmas Cake), thinly slice 6 clementines and place on a wire cooling rack over a baking tray. Cook at 170°C, gas mark 3 for about 1 hour or until the slices start to dry out. Leave to cool.
    2. Lightly beat 1 medium egg white and, using your fingers, coat 2 packs of fresh bay leaves and 2 packs of fresh rosemary with it. Sprinkle generously with caster sugar and leave to dry for about 1 hour.
    3. Melt 4 tbsp fine-cut orange marmalade in a small pan with 2 tbsp whisky and brush half over the top of the cake. Arrange the sugared herbs around the top edges and overlapping slices of clementine slices in the centre. Brush the clementines with the remaining glaze and finish with a bundle of cinnamon sticks, tied with a ribbon.

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