Clementine And Almond Cake Recipes

CLEMENTINE CAKE

Steps:

• Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
• Preheat the oven to 375 degrees F.
• Butter and line an 8-inch springform pan with parchment paper.
• Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
• Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
• I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

CLEMENTINE, ALMOND AND OLIVE OIL CAKE

Steps:

• Put the whole clementines in a saucepan and cover them with water. Bring to the boil and simmer gently for 20-30 minutes until the clementines are tender. Remove them and set aside until cool enough to handle. Cut the fruit in half and, with the tip of a knife, remove and discard the pips. Put the skin and pulp in a food processor and blend to a paste. Preheat the oven to 180°C/Fan 160°C. Grease a 20cm springform cake tin and line the bottom with baking parchment. Whisk the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Add the clementine paste and stir, then fold in the ground almonds and baking powder. Spoon the mixture into the prepared tin. Bake for about 50 minutes or until well risen and golden. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack while you make the syrup. Warm the sugar and lemon juice in a small pan until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti and drizzle over the lemon syrup. Let the cake cool completely in the tin, then turn it out on to a serving plate. Dust with icing sugar and serve with whipped cream and orange segements if you like.

CLEMENTINE CAKE

Steps:

• Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
• Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
• In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
• Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.

CLEMENTINE AND ALMOND CAKE

Steps:

• Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20-30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips and the hard, green ends.
• Put the clementines, including the skin, into a food processor and blend to a paste.
• Preheat the oven to 180˚C. Grease a 20cm spring-form cake tin and line the bottom with baking paper.
• Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder.
• Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.
• Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved.
• Make lots of small holes all over the cooled cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, unlock the tin spring, and move the cake onto a serving plate. Dust with icing sugar.

CLEMENTINE AND ALMOND CAKE

Steps:

• Place the clementines in a sturdy saucepan and cover them with cold water. Bring them to a boil then reduce to a simmer. Cover and cook until the fruit is tender, about 1 ½ to 2 hours. Drain and chill the fruit. Cut the fruit in half and remove the seeds. Then purée the whole fruit including the peel to a pulp in a food processor fitted with its metal blade. (This can be done up to three days ahead and refrigerated. Bring the pulp to room temperate before using.) Grease then line an 8-inch springform pan with parchment paper. Beat the eggs in the bowl of a mixer fitted with the paddle attachment. Add the sugar and beat until lightened. Add the American Almond® Almond Flour and baking powder. Fold in the clementine purée. Pour the batter into the prepared pan. Bake at 375°F until a cake tester inserted in the middle of the cake comes out clean, about 45 to 55 minutes. Allow the cake to cool on a rack in the pan for 5 minutes. Remove the pan and place the cake on the rack. Grate the chocolate over the top of the warm cake. Let the cake cool completely before serving or storing.