Clementine Cake
- Total Time
- 3¾ hours
- Rating
- Comments
- Read comments
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Ingredients
- 5medium clementines (about 375 grams)
- Spray cooking oil
- 6large eggs
- 1cup sugar
- 1teaspoon salt
- 2cups almond flour or very finely ground blanched almonds
- 2teaspoons baking powder
- Powdered sugar, chocolate glaze or candied clementines, for garnish
Nutritional analysis per serving (10 servings)
284 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 9 grams protein; 264 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
My clementines were small, and I wondered how many to use, so I found the apparent original recipe from Nigella Lawson, which called for 375 grams. That's about 13.25 ounces, which turned out to be 8 clementines. The cake turned out well, perfect for a gluten-fearing guest, who asked for the recipe. The ganache was perfect, but I candied the clementines more simply, simmering very low for about 1 hour, cooling in the simple syrup, drying after on parchment. Cake looked like a magazine cover
After the clementines are simmered do you peel them? Or purée them with the peel? It's not clear in the recipe
What is your best recommendation for a substitute for almond flour? Would ratios change if I used regular wheat flour or cake flour? I have a nut allergy and sadly cannot have any tree nuts.
Made this for Christmas Eve, it was a huge hit! But I wish the recipe included the instructions/ingredients for the candied clementines and the glaze, it was tedious to toggle back and forth between pages will cooking. Still, super delicious, made exactly as the recipe stated and it turned out amazing :)
Boiling the clementines in water caused them to burst open, which left me with too much liquid (juice & water). On my second attempt, I microwaved the clementines in a glass bowl (covered) for 4 minutes, cooled, and repeated twice. This steamed them in their own juices, and it worked fine. I don't frost the cake or top it with anything other than a dusting of powdered sugar, just before serving.
I halved the recipe and baked it in a 6 x 2.5-inch cake pan for about 55 minutes. I used 4 1/2 clementines. My scale misbehaved, so I used too much sugar and just over 7 oz of almond flour. The cake is a little too sweet, so I have not glazed it. I mixed it by hand but next time will use my hand mixer with the whisk attachment; it will do a better job of combining the sugar with the eggs than I did. Hoping Santa has a new scale for me!