Ingredients: |
Ingredients: Cake
9 ounces (255 grams) clementines, unpeeled, stemmed (about 5 clementines)
2 ¼ cups (7½ ounces/213 grams) sliced blanched almonds, toasted
1 cup (5 ounces/142 grams) all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
10 tablespoons unsalted butter, cut into 10 pieces and softened
1 ½ cups (10½ ounces/298 grams) granulated sugar
5 large eggs
Candied Clementines
4 clementines, unpeeled, stemmed
1 cup water
1 cup (7 ounces/198 grams) granulated sugar
⅛ teaspoons salt
Glaze
2 cups (8 ounces/227 grams) confectioners' sugar
2 ½ tablespoons water, plus extra as needed
Pinch salt
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Directions: |
Directions:FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray, line bottom with parchment paper, and grease parchment. Microwave clementines in covered bowl until softened and some juice is released, about 3 minutes. Discard juice and let clementines cool for 10 minutes.
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 processor and process until smooth, about 1 minute, scraping down sides of bowl as needed.
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 bowl as needed. Add clementine puree and beat until incorporated, about 30 seconds.
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 cool completely in pan on wire rack, about 2 hours.
FOR THE CANDIED CLEMENTINES: Meanwhile, line baking sheet with triple layer of paper towels. Slice clementines ¼ 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 tongs, transfer clementines to prepared sheet and let cool for at least 30 minutes, flipping halfway through cooling to blot away excess moisture.
FOR THE GLAZE: Whisk sugar, water, and salt in bowl until smooth. Adjust consistency with extra water as needed, ½ teaspoon at a time, until glaze has consistency of thick craft glue and leaves visible trail in bowl when drizzled from whisk.
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 serving platter. Pour glaze over cake and smooth top with offset spatula, allowing some glaze to drip down sides. Let sit for 1 hour to set.
Just before serving, select 8 uniform candied clementine slices (you will have more than 8 slices; reserve extra slices for another use) and blot away excess moisture with additional paper towels. Arrange slices around top edge of cake, evenly spaced. Serve. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.) |
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