Clementine Cake - Tis the Season
When I'm asked to bring a dessert this time of year, my adaptation of Nigella Lawson's recipe is one of my go-to's. It's easy to make and even easier to remember with clementine season in full swing. You can substitute navel oranges or Meyer lemons in equal amounts but might need to add a little more sugar. And the "icing" on the cake...it's gluten free.
5 seedless clementines (about 1 pound)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups almond flour
1 teaspoon baking powder
Place the clementines in a large pot of boiling water, cover, reduce heat and cook for 2 hours. Drain and when cool enough to handle, cut each clementine in half. Process the clementines (skins and all!) in a food processor or finely chop by hand. This step can be done a day ahead if you want.
Preheat the oven to 375° F. Butter an 8" springform pan and line with parchment paper. Beat the eggs well and add the sugar, almond flour and baking powder. Stir in the clementines. Pour batter into the prepared pan and bake for 1 hour. After 45 minutes of baking, cover the top of the pan loosely with aluminum foil to prevent the cake top from getting too dark. Cake is done when a sharp knife or toothpick comes out clean.
Allow cake to cool completely on a rack before unmolding. Make a light glaze with confectioner's and orange juice and drizzle over the cake. You can also garnish it with candied orange peel or slices or canned mandarin orange slices.
Makes one 8" single layer cake. This recipe is easily doubled.
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All previously published Gourmet Shortcuts recipes can be found at grotonherald.com under "Sally Meddock Smith". Any questions or comments may be sent to sallymeddocksmith@yahoo.com, Gourmet Shortcuts on Facebook or posted online at grotonherald.com.
