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
NIGELLA LAWSON CLEMENTINE CAKE
This recipe comes from Nigella Lawson's "How to Eat" and was demonstrated on her tv program, Nigella Bites." Ground almonds take the place of flour in this recipe - made sure they are finely ground or they will taste gritty. I have not yet made this, as I am posting this in respsonse to a request. Nigella adapted this recipe from several recipes, including one by Claudia Roden. It should come out very moist and syrupy. If you like, you may also sub lemons or oranges (see variation below) and also, you may pour a powdered sugar glaze over the cooled cake if you like. Nigella recommends serving this with some creme fraiche(which I might sweeten first) on top of each serving. Prep time is about 15 minutes, plus the 2 hours of simmering the Clementines.
Provided by HeatherFeather
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place whole, unpeeled clementines into a pot and cover with cold water.
- Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
- Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
- Chop the Clementines in the processor finely.
- In a bowl, beat the eggs.
- Add the sugar, almonds, and baking powder to the eggs, mixing well.
- Add the chopped Clementines by hand and mix to combine.
- Pour batter into a greased and parchment lined 8-inch springform pan.
- Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
- Let cool in the pan on a wire rack overnight.
- VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
- OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).
Nutrition Facts : Calories 416.1, Fat 25, SaturatedFat 2.8, Cholesterol 158.6, Sodium 257.4, Carbohydrate 39.3, Fiber 5.4, Sugar 32.2, Protein 13.9
CLEMENTINE CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h50m
Yield 1 (8-inch) cake
Number Of Ingredients 5
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 CAKE
This cake is a celebration of Californian citrus fruit. After the gold rush, the prosperity of this state, came from the massive cultivation of oranges. Californians treat citrus in the same way as the British view apples. They know all the many varieties and shop for them by taste and name. You can use any kind of small citrus fruit for this cake.
Provided by Rick Stein
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 12
Steps:
- Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20-30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips.
- Put the clementines, including the skin, into a food processor and blend to a paste.
- Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in spring-form cake tin and line the bottom with baking paper.
- Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder.
- Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.
- Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments.
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 AND ALMOND CAKE
Provided by Rick Stein
Yield N/A
Number Of Ingredients 12
Steps:
- Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20-30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips and the hard, green ends.
- Put the clementines, including the skin, into a food processor and blend to a paste.
- Preheat the oven to 180˚C. Grease a 20cm spring-form cake tin and line the bottom with baking paper.
- Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder.
- Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.
- Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved.
- Make lots of small holes all over the cooled cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, unlock the tin spring, and move the cake onto a serving plate. Dust with icing sugar.
Nutrition Facts :
More about "clementine and almond cake food"
CLEMENTINE ALMOND CAKE - GLUTEN-FREE, DAIRY-FREE & LOW ...
From fodmapeveryday.com
4.7/5 (13)Category DessertCuisine AmericanTotal Time 2 hrs 45 mins
- Place clementines in a pot and cover with cold water by an inch (2.5 cm). Cover and bring to a boil, adjust heat and simmer for 1 hour. Keep covered, turn off heat and allow to cool for about 30 minutes.
- Position rack in middle of oven. Preheat oven to 375°F/190°C. Coat the inside of a 9-inch (23 cm) springform pan with nonstick spray; set aside.
- Meanwhile, pulverize the almonds in a food processor fitted with a metal blade. I pulse on and off, then let the machine run until you have ground the almonds very fine, but not until they get powdery. They should still have a little texture, but not much. Transfer the ground almonds to a small bowl; carefully wipe out the food processor with a paper towel and reassemble with metal blade.
- Pluck clementines out of their cooking liquid and transfer to a cutting board. Slice them into quarters and pick out any seeds (see Tips). Dump clementines and any juices into re-assembled food processor and pulse on and off, then process until a thick paste/purée forms; set aside.
CLEMENTINE CAKE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine EuropeanTotal Time 1 hr 20 minsCategory Snack, Dessert
- Zest the clementine and set aside zest (about 1.5 tablespoon required). Peel off the clementine and discard the peel. Slice clementine in quarters. In a medium size pan, add clementine with 1/2 cup water and 1/4 teaspoon salt. Cook at medium heat for 25 minutes. Stir once or twice, in-between.
- Puree the clementines and zest using food processor or a hand blender - yields about 1 and half cup liquid. Let puree cool completely. 20-25 minutes. Meanwhile, preheat oven at 375 degrees Fahrenheit. Butter or spray oil in a 8-inch spring-form pan.
- Cream the eggs and sugar using hand whisk or stand mixer for 5 minutes until creamy and pale yellow in color.
- Mix in almonds meal, and baking powder. Mix well, add in the cooked and cooled clementines puree.
CLEMENTINE ALMOND YOGURT CAKE - COUNTRY CLEAVER
From countrycleaver.com
Cuisine AmericanEstimated Reading Time 4 minsCategory DessertTotal Time 1 hr 10 mins
CLEMENTINE CAKE - WIKIPEDIA
From en.wikipedia.org
Course DessertMain ingredients Clementine fruit and typical … Created by Possibly originated from an orange cake … Serving temperature Cold or warmed
CLEMENTINE ALMOND CAKE - CIAO CHOW BAMBINA
From ciaochowbambina.com
Reviews 42Estimated Reading Time 4 minsCategory Dessert
ANNA JONES’ CLEMENTINE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 3 mins
CLEMENTINE & ALMOND SYRUP CAKE - OTTOLENGHI
From ottolenghi.co.uk
CLEMENTINE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CLEMENTINE OLIVE OIL CAKE - THE BAKER CHICK
From thebakerchick.com
4.4/5 (114)Category RecipesServings 1
- In the bowl of a blender or food processor, add the clementines and process until they are a smooth pulp.
- Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Whisk them together gently and then combine with the rest of the batter. Don't overmix, just combining until no streaks or flour bits.
EASY CLEMENTINE CAKE - THE PETITE COOK™
From thepetitecook.com
5/5 (1)Total Time 1 hr 45 minsCategory DessertCalories 337 per serving
GLUTEN FREE CLEMENTINE CAKE RECIPE (SCD, PALEO, GRAIN FREE)
From alifeofhappenstance.com
Cuisine AmericanCategory DessertServings 12Calories 302 per serving
- Preheat your oven to 325F. Grease a bundt pan with olive oil, making sure to get into all the little nooks and crannies. Set aside. (If you don't have a bundt pan, look below at the Notes section as I've added alternative pans and cook times).
- In a small bowl mix together the softened coconut butter, honey, and clementine juice. You'll notice that the mixture becomes crumbly.
CLEMENTINE AND ALMOND CAKE - NORDIC KITCHEN STORIES
From nordickitchenstories.co.uk
Reviews 3Category Dessert/FikaServings 8Estimated Reading Time 2 mins
- Firstly place the clementines in a small saucepan with water to cover. Bring to the boil and simmer for 1 1/2 - 2 hours or until they really soft (top up the water if it evaporates). Cool slightly, then cut in half, remove any pips. Blitz the clementines, skin and flesh in a food processor until smooth. Place in a bowl and set to one side.
- Place the flour and ground almond in a bowl with the cardamom and the baking powder and give it a good stir with a whisk or fork, set to one side. Place the sugar and eggs in the bowl of your free standing mixer. Beat with the balloon whisk attachment for at least 5 minutes. You want the egg mixture to be really thick and leaving a thick trail. Once you have reached this stage fold in the pureed clementine mixture, followed by the flour mixture, taking care not to knock too much air out of the egg.
- Pour the contents of the bowl into the prepared tin. Place into the oven and bake for approximately 45 minutes. A cocktail stick inserted into the centre of the cake should come out clean.
GLUTEN FREE CLEMENTINE CAKE - BOSTON GIRL BAKES
From bostongirlbakes.com
5/5 (9)Total Time 3 hrs 30 minsCategory DessertCalories 431 per serving
- 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 or candied clementines.
RACHEL ALLEN'S CLEMENTINE AND ALMOND CAKE: TODAY
From rte.ie
Estimated Reading Time 2 mins
CLEMENTINE CAKE WITH FENNEL SEEDS RECIPE
From telegraph.co.uk
Is Accessible For Free TrueAuthor Romy Gill
CLEMENTINE ALMOND BAKE RECIPE - THE TELEGRAPH
From telegraph.co.uk
Is Accessible For Free TrueEstimated Reading Time 2 minsAuthor Melissa Hemsley
HEALTHY CLEMENTINE CAKE WITH ALMOND FLOUR | NICOLA MONSON
From nicolamonson.com
Estimated Reading Time 4 mins
RECIPE: SICILIAN CLEMENTINE ALMOND CAKE | EDIBLETCETERA ...
From edibletcetera.com
Estimated Reading Time 3 mins
HOW TO MAKE THIS BRIGHT, DELICIOUS CLEMENTINE CAKE | …
From cookscountry.com
Estimated Reading Time 4 mins
CLEMENTINE AND ALMOND CAKE - HANADYKITCHEN.COM
From hanadykitchen.com
Estimated Reading Time 2 mins
CLEMENTINES MAKE DARLING OF AN ALMOND-FLOUR CAKE - CHICAGO ...
From chicagotribune.com
Estimated Reading Time 3 mins
ALMOND FLOUR - CLEMENTINE CAKE - BUONASARAH
From buonasarah.com
Estimated Reading Time 1 min
CLEMENTINE & ALMOND CAKE - LAVENDER AND LOVAGE
From lavenderandlovage.com
Reviews 27Estimated Reading Time 7 mins
RACHEL ALLEN’S CLEMENTINE AND ALMOND CAKE – – FOODAWARE
From foodaware.org
CLEMENTINE AND ALMOND CAKE RECIPE - PINTEREST.COM
From pinterest.com
CEGIN S4C | S4C
From s4c.cymru
CLEMENTINE AND ALMOND FESTIVE CAKE - MELISSA HEMSLEY
From melissahemsley.com
CLEMENTINE ALMOND CAKE | JOIE DE VIVRE MAGAZINE
From joiedevivremagazine.com
CLEMENTINE AND ALMOND CAKE RECIPE - PINTEREST.COM
From pinterest.com
VEGAN CLEMENTINE ALMOND CAKE | WHAT BECKY LOVES
From whatbeckyloves.blogspot.com
CLEMENTINE AND ALMOND SYRUP CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
THE DREAMIEST CLEMENTINE YOGURT PISTACHIO SNACK CAKE
From foodnetwork.ca
CLEMENTINE AND ALMOND CAKE – STASTY
From stasty.com
CLEMENTINE CAKE ALMOND - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
| BAKEMAG.COM | FEBRUARY 11, 2015 11:24
From bakemag.com
CLEMENTINE ALMOND CAKE - COOK LIKE JAMES
From cooklikejames.typepad.com
CLEMENTINE ALMOND BAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CLEMENTINE & ALMOND CAKE – WOMEN NEWS CATALOG
From womencatalog.net
THE DREAMIEST CLEMENTINE YOGURT PISTACHIO SNACK CAKE
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love