Oh my Darling Clementine Cake
Clementine cake
It's clementine season! How pretty they look in the fruit bowl -- especially if you can find them with the leaves on. And how convenient to bring along as a snack, or to pack in a lunchbox. I'm a big clementine fan!
Since I had a bag of ground almonds laying around that was rapidly approaching its expiry date, I went looking for a simple recipe to make use of it. I came across this clementine cake on the lovely Smitten Kitchen website, adapted from a recipe by Nigella Lawson, and I immediately wanted to try it. (I was equally fascinated by the fact that the clementines had to be cooked for two hours as Deb from Smitten Kitchen was!)
When the clementines were boiling away, the house started to smell so nice. A prelude to Christmas! The result of the cake, which by the way is gluten free, is lovely and moist, sweet and slightly bitter. Event though my older kids like it, I must mention that Ava and Casper are not into it. So I suppose it is a cake for a more matured palette. : ) I personally love it in combination with a good cup of coffee.
Clementine cake recipe
4 to 5 clementines (about 375grams)
6 eggs
225 grams sugar
200 grams ground almonds
50 gram slivered almonds
1 heaping teaspoon baking powder
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and let cool down.
Preheat the oven to 375°F (190°C), butter and line an 8-inch (21 centimeter) springform pan with parchment paper.
Cut each clementine in half and remove the seeds if necessary. Then finely chop the skins, pith, and fruit in the processor or by hand. (My clementines were so soft that I chucked them in the batter as they were and 'beat them up' with the mixer.)
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the (chopped) clementines.
Pour the cake mixture into the prepared pan and bake for 40 minutes or until a skewer will come out clean. (Baking time can range from 30 to 60 minutes depending on your oven, so start checking after 30 minutes!)
Remove from the oven and leave to cool on a rack.
Bon apetit!
xxx Esther