Clementine Cake  Clementine Cake 11250 clementine cake

Clementine Cake

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recipe image  Clementine Cake 7493efcd494947755d587c070e783d98 l
Right here is a wonderfully damp, dense and aromatic flourless cake: it tastes fancy a lot of sponges you drench, whereas cooling, with syrup, handiest you fabricate no longer want to. And it be such an accommodating variety of cake, too: it keeps properly, indeed it gets better after just a few days; and it is qualified both as a pudding with creme fraiche, or as a sustaining slash with a mug of tea at any time of the day. For US cup measures, negate the toggle on the waste of the substances checklist.


  • 375 grams clementines (approx. 3 medium-sized ones)
  • 6 huge eggs
  • 225 grams white sugar
  • 250 grams floor almonds
  • 1 teaspoon baking powder


  1. Build the clementines in a pan with some wintry water, lift to the boil, in part with the lid and put collectively dinner for 2 hours (and test Extra Files below for substitute recommendations). Drain, discarding the cooking water, and, when frosty, reduce every clementine in half and resolve away the pips. Dump the clementines — skins, pith, fruit and all — and offers a speedily blitz in a food processor (or by hand, for optimistic). Preheat the oven to gasoline stamp 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 wander Springform tin.
  2. You are going so that you just would possibly perchance perchance then add the final other substances to the food processor and mix. Or, that you just would be capable to beat the eggs by hand at the side of the sugar, almonds and baking powder, mixing properly, then within the waste at the side of the pulped oranges.
  3. Pour the cake combination into the prepared tin and bake for an hour, when a skewer will attain out neat; you'll potentially want to disguise with foil or greaseproof after about 40 minutes to end the waste burning. Capture a ways from the oven and trail away to frosty, on a rack, but within the tin. When the cake's wintry, that you just would be capable to select it out of the tin. I suspect that is better a day after it's made, but I don't complain about eating it at any time.
  4. I've also made this with an equal weight of oranges, and with lemons, in which case I elevate the sugar to 250g / 2¼ cups and a limited anglicise it, too, by at the side of a glaze made from icing sugar mixed to a paste with lemon juice and reasonably water.

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