8 eggs
1200 g Dansukker Sugar
1 tbs Dansukker Vanilla Sugar
2 g salt
180 g cocoa powder
360 g flour
400 g butter, melted

To serve
10 clementines
500 ml Dansukker White Syrup
300 ml water
3 cinnamon sticks
9 star anise
1 tsp Dansukker Vanilla Sugar

Whipped cream

Beat the egg and sugar until fluffy. Combine the dry ingredients and fold them into the mixture Add the melted butter. Pour the mixture into a wide, shallow oven pan lined with greased baking parchment. Bake in the lower part of the oven at 175 °C for about 35 minutes. Peel the clementines carefully, removing as much of the pith as possible. Cut the clementines into boats. Put the white syrup, water and spices in a saucepan and bring to the boil. Ad the clementines and turn off the heat, but leave the pan until it is cool. Serve the cake with the clementines and lightly whipped cream.

If you don’t want clementines with the cake, you can make it particularly luxurious with a coconut tosca

600 g desiccated coconut
500 g Dansukker Granulated Sugar
300 ml Dansukker Light Syrup
500 ml double cream
200 g margarine

Mix together the ingredients for the toffee glaze in a saucepan and simmer for 5 minutes, stirring constantly. Bake the cake for 25 minutes, then spread the glaze over the cake and bake for a further 10 minutes. Leave the cake to cool, then cut into squares. Store the squares in an airtight tin with paper between each layer. Can be frozen.