Clementine And Almond Syrup Cake Recipes

CLEMENTINE CAKE

Steps:

• Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
• Preheat the oven to 375 degrees F.
• Butter and line an 8-inch springform pan with parchment paper.
• Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
• Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
• I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

CLEMENTINE AND ALMOND SYRUP CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9 or 9 1/2 inch spring from pan with butter and line the sides and bottom with parchment paper. Place the butter, 1-1/2 cups of the sugar and both zests in a stand mixer fitted with the beater attachment and beat on low speed to combine everything well. Do not work the mixture too much or incorporate too much air. Add half the ground almonds and continue mixing until combined. With the machine running gradually add the eggs, stopping to scrape the bottom and sides of the bowl as you go. Add the remaining ground almonds, the flour and the salt and beat until completely smooth. Pour the cake batter into the pan and level it with an offset spatula. Bake the cake for 50 to 60 minutes. Check to see if it's ready by inserting a skewer into the center. It should come out a little bit moist. When the cake is almost done, place the remaining 1/3 to 1/2 cup sugar and the citrus juices in a small saucepan and bring to a boil. (The juices should total about 1/2 cup: remove some juice if needed.). When the syrup boils, remove it from the heat. As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. Leave the cake to cool completely in the pan before you remove it. You can then serve it as is, garnished with orange zest strips, or store it for up to 3 days in an airtight container. If you wish to ice the cake, we recommend doing it on the day you serve it so the icing is fresh and shiny. Put the butter, chocolate and honey in a heatproof bowl and place over a saucepan of simmering water. Make sure the bowl does not touch the water. Stir until everything is melted, then immediately remove from the heat and fold in the Cognac. Pour the icing over the cooked cake, allowing it to dribble naturally down the sides without covering the cake completely. Let the icing set and then garnish the center of the cake with the orange zest strips.