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.
FRUIT-FILLED CLEMENTINE CAKE
A beautiful, moist gluten-free cake packed with zingy citrus flavours, wonderful for Christmas
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 2h40m
Number Of Ingredients 18
Steps:
- To make the cake, place the clementines in a small pan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 1 hr or until tender. Drain and cool.
- Heat oven to 180C/fan 160C/gas 4. Butter a 20cm springform cake tin and line the base with a disc of buttered baking parchment. Cut the cooked clementines in half and remove any pips. Place in the bowl of a food processor and pulse until finely chopped but not puréed.
- Combine the raisins, sultanas, currants, cherries and brandy in a bowl. Add the clementine pulp and mix well. Cream the butter and sugar together until pale. Add the beaten eggs, a little at a time, mixing well between each addition. In another bowl, combine the spices, ground almonds, polenta and baking powder. Fold into the creamed mixture along with the dried fruit and clementine pulp.
- Spoon into the prepared tin and smooth the top. Bake on the middle shelf of the oven for 30 mins. Reduce the oven temperature to 160C/fan 140C/gas 3 and continue to cook for a further 40 mins. You may need to loosely cover the top of the cake with a sheet of baking parchment for the final 20 mins to prevent it browning too quickly. Cool in the tin for 30 mins before turning out onto a cooling rack.
- To make the topping, slice the clementines to a 5mm thickness. Tip the sugar into a saucepan with 140ml water and cook over a low heat, stirring often, until the sugar has dissolved. Put the clementine slices in the pan and stir through. To keep the clementines submerged in the syrup, cut out a circle of greaseproof paper to fit into the pan and place over the fruit. Cook over a low heat for 1 hr until glossy and translucent. Remove and spread out over greaseproof paper to cool.
- To serve, dust the whole cake with icing sugar, then arrange the clementine slices, overlapping, over the top of the cake.
Nutrition Facts : Calories 695 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 83 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
CLEMENTINE CUPCAKES
You can have your cupcake and eat it, too! Clementines give these cupcakes a fancy feel that is sure to please most palates.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups half full. Place one clementine section in the center of each; gently press down into batter. Chop remaining sections; sprinkle over batter., Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, clementine peel and enough juice to achieve spreading consistency. Frost cupcakes., In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Dip clementine sections halfway into chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Place one on each cupcake.
Nutrition Facts : Calories 238 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 176mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
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
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
CLEMENTINE SPRINKLE CAKE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Oil the bottom and sides of two 8-inch cake pans.
- Combine the cake mix, eggs, vegetable oil and 1 cup of water in a large bowl. Stir in half of the clementine zest and juice. Pour into the prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack and cool completely. While the cakes cool, make the frosting.
- In a stand mixer fitted with a whisk attachment, beat the butter until light and fluffy, about 2 minutes. Add half of the powdered sugar and carefully mix until thoroughly incorporated. Add the remaining powdered sugar and mix again until fully combined. Add the remaining clementine juice and zest, then beat until light and fluffy, about 2 more minutes. Add the food coloring to achieve your desired color, starting with a few drops and adding until you get the color you like.
- Place 1 cooled cake layer on a cake stand or plate. Top with about 1/2 cup frosting and spread evenly. Top with the remaining cake layer. Spread the remaining frosting all over the top and sides of the cake. Sprinkle the top and sides of the cake with sprinkles.
- Take the thin slices of clementine and make a slit halfway through. Twist the slices and place on the top of the cake.
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
25 EASY CLEMENTINE FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a clementine recipe in 30 minutes or less!
Nutrition Facts :
CLEMENTINE CAKE
Steps:
- Preheat the oven to 350°F. Grease and flour a 9 1/2 x 13-inch casserole dish.
- In the bowl of a electric mixer fitted with the whisk attachment, combine the water, cake mix, egg whites, 1/2 cup of the clementine juice, the canola oil, and 1 teaspoon of the clementine zest. Beat on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes. Pour the batter into the prepared casserole dish. Place the sections from 2 clementines evenly across the top of the batter; gently press down into batter. Chop the remaining 2 clementines' sections and sprinkle over the batter. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove the cake from the pan and set it on a wire rack to cool completely.
- To make the frosting, in a small bowl, beat the butter until light and fluffy. Add the confectioners' sugar, remaining 1/2 teaspoon clementine zest, and 5 teaspoons of clementine juice, and beat with a wire whisk until combined. If the frosting is too thick to spread, thin it by adding more juice. Frost the cooled cake.
- In a small microwave-safe bowl, melt the chocolate chips and stir until smooth. Dip the clementine sections for the garnish halfway into the chocolate and allow the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set.
- To serve, cut the cake into slices and place one chocolate-dipped clementine section on each slice.
CLEMENTINE CAKE
Make and share this Clementine Cake recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- With the rack in the middle position, preheat the oven to 325°F Line the bottom of a 8-inch springform pan with parchment paper. Butter the sides.
- Arrange half the clementine slices, overlapping, on the bottom and sides of the pan, stopping 3/4 inch from the rim. Brush with 1/4 cup marmalade. Cover with the remaining clementine slices, taking care not to leave any gaps. Brush with 1/4 cup marmalade. Set aside.
- In a bowl, combine the ground almonds, flour, baking powder and salt. Set aside.
- In a food processor, purée the clementine cubes with the sugar and butter. Add the eggs and mix until fully combined.
- Add the dry ingredients and mix until smooth. Scrape the batter into the pan, covering the clementine slices.
- Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
- Let cool for about 10 minutes. Run the tip of a knife around the cake before unlatching the pan.
- Place upside down on a plate and unmould. Brush with the remaining warm marmalade. Let cool completely before serving.
Nutrition Facts : Calories 312.8, Fat 11.1, SaturatedFat 3.8, Cholesterol 75.7, Sodium 130.3, Carbohydrate 51.4, Fiber 2.4, Sugar 39.7, Protein 5.4
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Reviews 4Total Time 40 minsServings 24
- Add butter and sugar to a large bowl and beat until creamy. Add the zest and beat together until the butter and sugar mixture is light and fluffy, about 2-3 minutes. Add eggs, one at a time, incorporating well before adding the next.
- In a separate bowl, combine flour, baking powder, and salt. Mix to combine. In a measuring cup, add the milk, clementine juice, and vanilla. You should end up with 1 cup of liquid total.
- Add the dry ingredients in 3 additions, alternating with the wet ingredients, and lightly beating in between each addition. Begin and end with the dry mixture. Do not overbeat.
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- Preheat the oven to 350 deg and set rack in the middle of the oven. Prepare cupcake pan with paper cupcake liners and set aside
- Using a stand mixer cream egg and sugar until pale and slightly thickened, about 2 -3 minutes. Add in the melted butter, lemon juice, zest, ricotta, butermilk and extracts until well mixed on medium speed. Lower the speed and slowly add in the flour mixture until just incorporated. Stop the mixer and scrape down the sides with a spatula. Mix again on medium for 30 seconds.
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.
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- Preheat your oven to 350 degrees. Thoroughly grease and flour 10 ramekins or mini cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another small bowl, combine the buttermilk, clementine juice, vanilla, and orange liqueur. Set both of these mixtures aside.
- In a large bowl, cream the butter and sugar together for 3-5 minutes, or until light and fluffy. Beat in the eggs one at a time, followed by the clementine zest. Add the flour and buttermilk mixtures alternately to the batter, starting and ending with the flour. Divide the batter evenly among the ramekins, smooth the tops, and bake for about 22 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely.
- Make the glaze by combining powdered sugar, 2 teaspoons orange liqueur, 1 teaspoon water, and a drop of vanilla. Glaze the tops of the cakes and top with the clementine segments and lemon zest, if using.
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- 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.
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- 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.)
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- 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.
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4.8/5 (5)Total Time 3 hrs 10 minsCuisine AmericanCalories 324 per serving
- Put the clementines in a pot with cold water to cover, bring to a boil and cook for 2 hours. Drain and set aside to cool.
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- In a food processor combine almonds and rolled oats. Process at high speed for 1-2 minutes, until the mixture resembles fine dust or sand (skip this step if you are using oat flour and almond meal).
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- Add the eggs and whisk. The mixture will become very thick and sticky. Add the oil and whisk again. At the end add the clementine juice, little by little, to create a batter. Don't add the whole quantity if you notice that the batter becomes too thin (or you may need to add more if it is still too thick).
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