Clementine Cake
Bright citrus perfumes your kitchen as whole clementines transform into the most tender, moist cake with a delicate almond flour crumb. This naturally gluten-free beauty captures the essence of Spanish sunshine in every bite, making it perfect for winter dinner parties when fresh citrus...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Servings
12 servings
Ingredients
- 8 clementines (You need 2 cups by volume - after processed)
- 6 eggs
- 1 cupsugar
- 2 1/3 cupsalmond flour ((ground almonds))
- 1 1/4 teaspoonbaking powder
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Put the clementines in a pot with cold water to cover, bring to a boil, and cook for . Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor. Measure 2 cups of puree, freeze the rest.
- 2
Preheat the oven to 375ºF. Butter and line a 9-inch springform pan with parchment paper. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.
- 3
Pour the cake mixture into the prepared pan and bake for ; when a skewer comes out clean, you'll probably have to cover the cake with foil after about to stop the top from burning. Remove from the oven and leave to cool in the pan on a rack.
- 4
When the cake is cold, you can take it out of the pan. I think this is better a day after it's made.
- 5
Cover with a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water. Sprinkle with confectioners sugar, if desired.