Clementine Cake

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.

This is an odd recipe mostly because the clementines are boiled for 2 straight hours!  You will have to keep adding water as otherwise the pan dries up.  The boiling gets rid of the bitterness in the peels so the cake isn’t bitter at all, despite being made from whole processed clementines.  The texture to this cake is wonderful after being cooked for 30 minutes.  It is creamy despite having little pieces of nuts and incredibly moist the second day.  Just as well, it stands up on its own and is quite firm.  It seems like it would be a very good tea cake though I haven’t actually had it with tea.  And, as Deb from Smitten Kitchen mentioned, it has no butter or flour, so its quite a bit healthier than many cakes.  The recipe is below:

Clementine Cake
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)
6 eggs
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.

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About Madeleine C.

Hi I'm Madeleine and I am an avid cook and baker! Between school, homework swimming, and everything else in my life, I really enjoy cooking! I am 15 (now 16) years old, and have two brothers, both of whom have celiac disease along with my father. For this reason, I often make gluten-free things that will satisfy them as well as those who can readily consume gluten. I enjoy making the complex and the simple, and enjoy a challenge while cooking. That's just about it!