CLEMENTINE CAKE
Steps:
- Preheat the oven to 180°C/350°F. Grease and line a standard loaf pan with parchment paper.
- Sift all the dry ingredients into a large mixing bowl.
- Add the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and place in the oven.
- Allow to bake for 25-30 minutes or until a skewers inserted comes out clean.
- While the cake is baking, combine the syrup ingredients in a small saucepan and bring to a simmer. Cook until the syrup is the consistency of maple syrup.
- When the cake comes out of the oven, pour the syrup over and allow to cool completely.
- Slice and serve.
Nutrition Facts : Calories 304 kcal, Carbohydrate 43 g, Protein 7 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 60 mg, Sodium 225 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving
CLEMENTINE CAKE
This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn't require much attention from the baker. And the first step, reducing the fruit, may be done ahead of time.
Provided by John Willoughby
Categories dessert
Time 3h45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
- Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
- In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
- Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 23 grams, TransFat 0 grams
CLEMENTINE CAKE
We enjoy this at the Christmas holiday time when clementines are in season, I found the recipe in FIVE ROSES flour booklet.
Provided by Elly in Canada
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
- Add butter, then eggs; process until smooth Add flour,baking powder, process until combined.
- Spoon into greased 8-cup bundt pan.
- Bake at 350 degrees approximately 50 minutes, until golden (depends on your oven). Cool on rack 10 minutes, then remove cake from pan and leave on the rack until cold.
- Icing:.
- Grate rind and squeeze juice from the clementine.
- Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
- Mix until icing is smooth.
- Drizzle the icing over the cooled cake.
Nutrition Facts : Calories 4454.8, Fat 178.2, SaturatedFat 107.1, Cholesterol 985.1, Sodium 3534, Carbohydrate 683.6, Fiber 10.6, Sugar 480.1, Protein 48.5
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