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.
