Natural goodness of Mother Earth – get acquainted with the ClemenGold

Natural goodness of Mother Earth – get acquainted with the ClemenGold
Jenny Morris

Fooding Around with Jenny Morris

This is the time of the year that I love. It is a time for citrus, oranges, lemons, limes, grapefruit and naartijies, and now the new kid on the block “ClemenGolds”. Since the day I met a ClemenGold I fell in love with the deep silky orange skin.
It is thin, sweet and fragrant, has a high juice yield and the flesh is just amazing; the pith is not even bitter. Now about that wonderful skin – I never ever throw one little piece of it away. I stock up on marmalade for the year when ClemenGolds are in season.

I use them in salads, and make the most delicious ClemenGold sponge cake. The zest freezes really well so you can use it throughout the year, so don’t ever throw any of it away.
They are in season now so stock up and never look back. Sun-sweet and delicious, a ClemenGold is packed with the natural goodness of Mother Earth. Citrus fruit contains essential vitamins and minerals like vitamin C, vitamins B1 (thiamine), B3 (niacin) and B9 (folic acid), potassium and fibre.

Everybody knows that vitamin C lightens cold and flu symptoms and in the early days, sailors ate oranges on long sea voyages to prevent scurvy. Vitamin C is also a powerful antioxidant that keeps your skin looking younger. But you need to replenish regularly, because the body doesn’t store vitamin C. Citrus is not only good for the body, but also for the mind and spirit. In fact, the scent of citrus is so powerful that it will lift your mood. The aroma of ClemenGold is especially delightful – you cannot help but feel a little happier after smelling them.

Let’s Cook!

ClemenGold upside down cake
Makes 15 small cakes


  • 225g butter – room temperature
  • 225g caster sugar
  • 225g flour
  • 2 teaspoons baking powder
  • 4 large eggs – room temperature
  • Finely grated zest of 2 small ClemenGolds
  • About ½ – 1 teaspoon of brown sugar for each cake
  • 15 slices of peeled ClemenGolds (1 slice per cake)

Ingredients for hot syrup:

  • ½ cup of ClemenGold juice
  • ½ cup sugar

Preheat oven to 180°c. Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, allowing to fully combine between each addition. Add the ClemenGold zest and mix. By hand, sift the flour and the baking powder over the mix and fold it in to combine. Sprinkle around ½ – 1 teaspoon of brown sugar in the bottom of each cavity of a greased muffin pan. Add a slice of ClemenGold (cut about 1cm thick) on top of the sugar. Using an ice cream scoop, evenly measure out the cake batter and dollop onto each ClemenGold (about ¾ of the way up the pan). Bake for 25 – 30 minutes, until golden brown.

Method for syrup:
Bring the juice and sugar to the boil until the sugar has dissolved and it just starts to thicken. Using a spatula gently loosen the baked cakes from the mould and tip out onto a cooling rack. Pour the warm syrup over the cakes to allow them to absorb. They are perfect to serve just as they are, or you could add a dollop of fresh cream.
(By Sam Linsell)

Prawn avocado and ClemenGold salad with spicy vinaigrette
Serves 4


  • 500g cleaned & cooked prawns (leave tails on) – chopped (reserve 4 whole prawns for garnishing)
  • 1 baby fennel bulb – finely chopped
  • 1 small red onion – peeled and finely chopped
  • 1 small yellow pepper – deseeded and finely chopped
  • 1 cucumber – finely diced
  • 2 ClemenGold – segmented and roughly chopped (catch the juice for the vinaigrette)
  • 2 avocados – halved

Ingredients for spicy vinaigrette

  • 50ml ClemenGold juice
  • 80ml extra virgin olive oil
  • 5ml honey
  • 1 small red chili – deseeded and finely chopped
  • Few sprigs fresh coriander – finely chopped
  • Few sprigs fresh mint Leaves – finely chopped
  • 2,5ml ground cumin
  • Salt and freshly ground black pepper to season

Whisk all vinaigrette ingredients together in a small bowl or jug and set aside. Using a sharp knife remove a thin slice from the rounded bottom of each avocado half to stabilize and then place one half on each plate. Mix all the finely chopped salad ingredients together then divide and pile into the avocado halves on each plate. Garnish with a whole prawn then drizzle the vinaigrette over and serve immediately with extra black pepper. This can also be prepared as a beautiful salad on a serving platter. In that case finely slice the salad ingredients, leaving the prawns whole, cube the avocado pears, leave the ClemenGold in segments and serve on a bed of baby spinach leaves and wild rocket.
(By Colleen Grove)