Clementine Mousse 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 CAKE

Steps:

• Preheat the oven to 180°C/350°F. Grease and line a standard loaf pan with parchment paper.
• Sift all the dry ingredients into a large mixing bowl.
• Add the wet ingredients and mix until just combined.
• Pour the batter into the prepared loaf pan and place in the oven.
• Allow to bake for 25-30 minutes or until a skewers inserted comes out clean.
• While the cake is baking, combine the syrup ingredients in a small saucepan and bring to a simmer. Cook until the syrup is the consistency of maple syrup.
• When the cake comes out of the oven, pour the syrup over and allow to cool completely.
• Slice and serve.

CLEMENTINE MOUSSE

Steps:

• In medium saucepan, combine sugar, gelatin and eggs; beat until smooth. Stir in milk; cook over medium heat until mixture coats a spoon, stirring constantly. DO NOT BOIL. Cool slightly.
• Pour mixture into large blender container or food processor bowl with metal blade; blend at medium speed. While blender is running, add ice and spoonfuls of tangerine concentrate, blending until ice is melted. Pour into 1 1/2-quart bowl; refrigerate 10 to 15 minutes or until partially set.
• Reserve 8 clementine or mandarin orange segments for garnish; place on paper towel. Fold remaining orange segments into mixture. Refrigerate 1 to 2 hours or until set. (If desired, mixture can be poured into individual dessert dishes before refrigerating).
• Dip each clementine segment halfway into melted chocolate; place on waxed paper. Let stand until set. Garnish each serving with chocolate-dipped clementine segment.