Clementine Almond Cake

BY CATHERINE MOREAU
Clementine Almond cake

This time of year, clementines abound and are readily available pretty much everywhere. I always buy a small wooden crate of them during the holiday season and eat them consistently at the rate of one per day if not more. Delicious and bursting with bright citrus flavour, they are so tasty just on their own.

That said, I had a few left that were going south of the border, but didn’t want them to go to waste. I started searching for a recipe that utilized them in some sort of a dessert and fell upon one for a flourless clementine cake recipe inspired by Nigella Lawson. In lieu of flour, ground almonds are used, which makes for an amazingly moist and nutty cake. It’s a great way to repurpose those leftover clementines and is effortless to make. Another nice thing about this recipe is that it uses the entire fruit.

It does requires a bit of time just because you need to boil the clementines for 2 hours, but has so few steps that you could easily make it on a weekday night after work and it goes great with coffee or tea the next morning.

Albeit optional, I thought that a bourbon glaze would be a nice decadent touch: I was right.

Ingredients
5 whole clementines
6 large eggs
250 g ground almonds
1 cup plus 2 tbsp. granulated sugar
1 generous tsp. baking powder

Method

  1. Put entire clementines in a pot with cold water and bring to a boil. Reduce heat and cook for 2 hours.
  2. Drain and puree in blender or food processor.
  3. Preheat oven to 375°F (190°C).
  4. Butter and line a round springform pan with parchment paper.
  5. Beat the eggs with a fork. Add the sugar, almonds, and baking powder. Combine all ingredients using a whisk and stir in clementine puree.
  6. Pour mixture into the pan and bake for 45-60 minutes (depending on your oven). Check at around the 40-minute mark using a toothpick. The cake is ready once it comes out clean. Remove from oven and let cool before taking it out of the pan.

Bourbon Glaze
½ stick butter
¾ cup powdered sugar
1 ½ tbsp. bourbon
Juice of 1 clementine

Method

  1. Melt butter. Remove from heat and gradually stir in powdered sugar.
  2. Add liquid ingredients mixing well.
  3. Pour on top of cake or reserve and drizzle on each slice.
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4 thoughts on “Clementine Almond Cake

  1. That is so pretty and the bourbon glaze sounds awesome on it! I have eaten my body weight in clementines this season but still haven’t gotten enough of them. Will have to give this a try!

  2. What a beautiful cake – I love the contrast between the top and the centre. Gorgeous.

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