Ingredients: |
Ingredients: CAKE
9 oz clementines, unpeeled, stemmed ( about 5)
2 1/4c (7 1/2 oz) sliced, blanched almonds, toasted
1 c (5 0z) all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
10T unsalted butter, cut into 10 pieces and softened.
1 1/2c (10 1/2 oz) granulated sugar
5 large eggs
CANDIED CLEMENTINES
4 clementines, unpeeled, stemmed
1c water
1c (7oz) granulated sugar
1/8 tsp salt
GLAZE
2c (8oz) confectioners sugar
2 1/2 T water, plus extra as needed
Pinch salt
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Directions: |
Directions:FOR CAKE
1. Adjust oven rack to middle position and heat oven to 125º. Spray 9 inch springform pan with vegetable oil spray, line bottom with parchment paper, and grease parchment. Microwave clementines in covered bol until softened and some juice is released, about 3 minutes. Discard juice and let clementines cool for 10 minutes.
2. Process almonds, flour, baking powder, and salt in food processor until almonds are finely ground, about 30 seconds; transfer to second bowl. Add clementines to now empty food processor and process until smooth, about 1 minute, scraping down sides of bowl as needed.
3. Using stand mixer fitted with paddle, beat butter and sugar on medium high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined, scraping down sides of bowl as needed. Add clementine puree and beat until incorporated, about 10 seconds.
4. Reduce speed to low and add almond mixture in 3 additions until just combined, scraping down bowl as needed. Using rubber spatula, give batter final stir by hand. Transfer batter to prepared pan and smooth top. Bake until toothpick inserted in center comes out clean, 55 minutes to 1 hour. Let cake coo completely in pan on wire rack, about 2 hours.
FOR THE CANDIED CLEMENTINES
5. Meanwhile, line baking sheet with triple layer of paper towels. Slice clementines 1/4 inch thick perpendicular to stem; discard rounded ends. Bring water, sugar, and salt to simmer in small saucepan over medium heat and cook until sugar has dissolved, about 1 minute. Add clementines and cook until softened, about 6 minutes. Using tong, transfer clementines to prepared sheet and let cool for at least 30 minutes, flipping half way through cooling to blot excess moisture.
FOR THE GLAZE
6. Whisk sugar, water and salt in a bowl until smooth. Adjust consistency with extra water as needed, 1/2 tsp at a time, until glaze has consistency of thick craft glue and leaves visible trail in bowl when drizzled from whisk.
7. Carefully run paring knife around cake and remove side of pan. Using thin metal spatula, lift cake from pan bottom; discard parchment and transfer cake to platter. Pour glaze over cake and smooth top with offset spatula, allowing some glaze to drip down sides. Let sit 1 hour to set.
8. Just before serving, select 8 uniform candied clementine slices and blot away excess moisture with additional paper towels. Arrange slices around top edge of cake, evenly spaced. |
This recipe for Clementine Cake is from