1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup oil
1/4 cup milk
1 tablespoon apricot jam
Dehydrated clementine slices, to decorate
Vanilla custard, to serve
Clementine Syrup:
1/4 cup sugar
1/4 cup water
2 tablespoons freshly squeezed clementine juice
Preheat your oven to 160°C and grease a 20cm square pan.
Whisk the eggs until foamy, then add the oil, milk and apricot jam and whisk until well combined. Fold in the cake mix to form a smooth batter.
Pour the batter into the prepared tin and bake for 25-30 minutes or until cooked through when tested with a skewer.
Make the syrup by placing the sugar, water and clementine juice in a saucepan. Stir over medium heat until the sugar is completely dissolved, then bring to a boil for 3 minutes. Let the syrup cool for a few minutes before brushing over the cake.
Decorate with dried clementine slices and serve with warm custard.
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