Clementine Cake…

I can’t remember how I stumbled across this recipe for clementine cake but as soon as I read it I knew I wanted to try it…

After all, it includes a seasonal whole fruit, skin and all,…and it has only five ingredients…and it is gluten free…and I am the only one in the house that eats clementines so I don’t always go through the box fast enough.   If you Google “clementine cake” you will see that many have tried this recipe from SmittenKitchen which in turn was inspired by Nigella Lawson which in turn was probably inspired by a middle eastern recipe written by Claudia Roden.   I finally made it and absolutely loved the strong citrus and slightly sweet taste.

First 4-5 whole clementines are covered with water and simmered for two hours.  The house smells pretty good while this is happening…

After they cool, the seeds are removed and the skins, pith, and pulp are chopped up…I used a food processor and maybe chopped them up a little too much…

Beat 6 eggs then mix in 1 cup plus 2 Tablespoons sugar, 2 1/3 cups ground almonds, and a heaping teaspoon of baking powder, and the chopped clementines.  I ground the almonds in the food processor too.

Pour the batter into a greased 8 inch springform pan lined with parchment…I only have a 9 inch pan and used that without a problem.

Bake at at 375 degrees for about 40-60 minutes or when test skewer comes out clean.  Cover with foil if it is getting too dark but I didn’t need to.  Cool in the pan on a rack and remove to a plate after cooled.  The recipe call for powdered sugar or a glaze on top but I left mine plain and it was fine.

It didn’t last long in our house…Find the recipe here.

A Gingerbread Castle…

I got this wonderful recipe for gingerbread pound cake from Pamela at From the House of Edward.  It was Pamela who suggested baking the cake in a castle cake pan, one of which I have owned for a few years but have only used once a year to make  sandcastle cakes for a summer birthday.  Now I have another reason to take my pan out…and the cake is delicious.  I changed the original recipe by adding a  big handful of crystallized ginger.  I love biting into a chunk of that candied ginger…one of my favorite tastes.  Also, I ran short of the key ingredient molasses.  Mr O suggested using maple syrup rather than running back to the store…and I loved it.  The best part about baking this…is the spicy smell permeating the entire house… I’m pretty sure this cake would be delicious made in any cake pan!

 

Gingerbread Pound Cake

*

1 cup butter at room temperature
1 cup sugar
5 eggs
2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Pinch of nutmeg
1 cup of molasses – I didn’t have a whole cup of molasses so I used 3/4 cup molasses and 1/4 cup pure maple syrup
1/2 cup sour cream
I added 1/2 cup chopped crystallized ginger – it’s optional 
powdered sugar
whipped cream

*

Directions

1.  Cream butter and sugar with an electric mixer, beating well on medium speed.
2. Add eggs, one at a time, scraping down the bowl after each.
3. Combine flour, soda, and spices. Set aside.
4. Combine molasses and sour cream.  Lightly whisk together.
5. Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with the flour mixture.
6. Mix until just blended after each addition.
7. Fold in chopped candied ginger.
8. Pour batter into a greased and floured pan.
9.Bake at 325F for 1 hour or until a wooden pick inserted in the cake’s center comes out clean.
10. Cool in the pan for at least 15 minutes, then remove and let cool on a wire rack.
11.  Sprinkle with the powdered sugar “snow”.
12.  Pamela serves this with Lemon Sauce but I prefer barely sweetened, freshly whipped cream.

A Birthday Sandcastle…

Sometimes frosting just isn’t needed…

 

…if you have a fancy cake pan…and make Vanilla Blueberry Pound Cake…

 

and decorate it with turbinado sugar…that looks just like beach sand…

…and blue pennants made of ribbon…

…And eat it at the beach.