So, Clementine Cake. An interesting recipe which is surpirisingly good. Normally when I use a recipe that I am unsure of I end up regretting it when it comes out of the oven. Examples of this are such as when I made buttermilk pudding cake, and the pudding seemed like curdled sludge. It seemed like a good recipe in theory, but I was worried it would be curdled from the beginning. I should have gone with my first impression.
Anyways, I found this recipe on the Smitten Kitchen blog website and was struck from the beginning with its strangeness and also with its ease. Despite having only five ingredients the eggs, of which there are six, do not have to be whipped at all, the almonds need to merely be processed, and everything can be done in one bowl. Actually, I think everything could be thrown into the food processes after the almonds are done alone and it would be fine.
From Smitten Kitchen Adapted from Nigella Lawson
4 to 5 clementines, a little under a pound (I actually used 7 clementines because mine were quite small)
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds (I used 2/3 cup walnuts too because I ran out of almonds)
1 heaping teaspoon baking powder
Powdered sugar if you want to dust the cake, I didn’t bother
Place all the clementines in a medium-sized pot and fill with water. Bring the water to a boil and boil for two hours. You’ll have to add water as they cook. Once two hours have passed pour the clementines through a strainer and let cool a bit. Then halve them and take the seeds out. Place in a food processor and let it whir until pureed.
Preheat oven to 375 degrees. Butter an eight or nine-inch springform pan and cover the bottom with parchment paper.
Whisk together the ground almonds, sugar and baking powder. Then beat the eggs in a mixer and slowly add in the almond mixture.
Cook the mixture for about half and hour or so, probably longer if you’re using an eight-inch pan. After 20 minutes the cake may be getting dark. If this is the case just cover with foil.
Once done, let it sit on a cooling rack until fully cooled. You can eat it then, but I preferred it the day after when the flavors were better melded.