Clementine Cake, a Winter Delight

Elise Stimac2018, 2019, Blog article, Pairing, Recipes, Red WineLeave a Comment

Step by Step Clementine Cake Recipe with Three Feathers
Step by Step Clementine Cake Recipe with Three Feathers
Three Feathers Clementine Cake

Clementine Cake, a Winter Delight | two recipe versions, including gluten and dairy-free

Winter is upon us and the markets are full of zesty organic clementines, mandarins, kumquats, juicy oranges and lemons in all sizes. Clementine Cake is unique in that it uses the entire fruit, including peel, pith and pulp. We have experimented with different types of citrus fruit, including lemons (yuzu, bergamot, etc) and pomegranates. One of our favorite combinations is kumquat and yuzu (Citrus junos).

Lemons picked from the tree, Naples, Italy in Winter © Elise Prudhomme

The advantage of this particular recipe (modified from a Cook’s Country recipe), is that the whole citrus fruit is lightly cooked in a covered Pyrex dish in the microwave – a real time saver that does not spoil the flavor or composition of the fruit. You can mix equal weights of oranges, kumquats or lemons. Depending on the acidity of the citrus fruit, you could increase the sugar to 1 1/2 – 2 cups.

This “one-bowl” delight can be easily made in a food processor, tastes great when made a day in advance and freezes well.

Ingredients:
9 ounces (260g) clementines (seedless variety is best), unpeeled, stems removed
2 1/4 cups (280g) sliced almonds
1 cup (227g) all-purpose flour
1 1/4 teaspoon baking power
1/4 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup (227g) granulated sugar
5 large eggs
Candied Clementines

4 clementines, unpeeled, stems removed
1 cup water
1 cup (227g) granulated sugar
1/8 teaspoon salt
For the Glaze
1/2 cup powdered sugar
1 tablespoon clementine juice
1 teaspoon clementine zest

MAKE IT GLUTEN & DAIRY-FREE

We substitute Pamela’s Baking & Pancake Mix for the flour in even quantities and omit the baking powder since this gluten-free mix contains baking powder in it already. This particular mix is made with almond flour and makes a moister cake than the regular flour version.

You can also omit the flour altogether and use only toasted almonds. Our gluten and dairy-free version below uses less sugar and no butter. We have added dried clementines as an optional garnish.

Ingredients:
1 lb clementines (seedless variety is best), unpeeled, stems removed
6 large eggs
2 1/4 cups (280g) sliced almonds
2 tsp baking power
1 tsp salt
1 cup (125g) coconut sugar
1 tsp vanilla extract
Dried Clementines
4 clementines, unpeeled, stems removed

Preparation:

  • Adjust oven rack to middle position and heat the oven to 325 degrees.
  • Line a baking pan with greased parchment paper, or simply grease with vegetable oil, or use a silicon baking mold.
Step by Step Clementine Cake Recipe with Three Feathers
  • Microwave the citrus fruit (clementines, kumquats, lemons or a mix) in a glass dish with a lid until softened and some juice is released, for about 3 minutes. Discard the juice and cool the fruit for about 10 minutes.
  • Toast the sliced almonds in the oven until golden brown, let cool for about 10 minutes, then process in a food processor with the flour, baking powder and salt until finely ground – about 30 seconds – and transfer to a separate bowl.
Step by Step Clementine Cake Recipe with Three Feathers
  • Add the citrus fruit to the empty food processor and process until smooth, about 1 minute, scraping down the sides of the bowl as needed.
  • Using a handheld or standing mixer, beat butter and sugar until pale and fluffy, about 3 minutes.
Step by Step Clementine Cake Recipe with Three Feathers
  • Add the eggs to the sugar mix and beat until incorporated, about 2 minutes.
Step by Step Clementine Cake Recipe with Three Feathers
Step by Step Clementine Cake Recipe with Three Feathers
  • Incorporate the citrus fruit puree to the egg and sugar mix.
Step by Step Clementine Cake Recipe with Three Feathers
  • Add the dry almond mixture to the wet clementine mixture in three additions, until just combined, scraping down the bowl as needed.
Step by Step Clementine Cake Recipe with Three Feathers
  • Mix the final batter quickly with a rubber spatula and transfer to the prepared baking pan, smoothing off the top.
Step by Step Clementine Cake Recipe with Three Feathers
  • Bake until a toothpick inserted in center comes out clean, about 45 minutes to 1 hour, depending on your oven.
  • Cool the cake completely on a wire rack.

Glaze:

  • Whisk sugar, clementine juice and zest in a bowl until smooth. Adjust the consistency with a 1/2 teaspoon of water at a time, as needed, until the glaze has the consistency of glue and leaves a visible trail in the bowl when drizzled from a whisk.
  • Pour the glaze over the cake, previously dried on a wire rack, and let sit for 1 hour.
  • Top with candied, or dried, clementine slices and serve.
  • This cake can be stored at room temperature (up to 2 days), frozen, or kept in the refrigerator.

Candied Clementines:

  • Slice clementines 1/4 inch thick perpendicular to the stem, discarding the rounded ends.
  • Line a baking sheet with several layers of paper towels or use a wire rack.
  • Simmer water, sugar and salt in a small saucepan (throw in a few crushed cardamom pods or a stick of cinnamon for more flavor) over medium heat until the sugar has dissolved.
  • Add sliced clementines to the sugar water and cook until softened, about 6 minutes.
  • Using tongs, transfer the clementines to the baking sheet, or wire rack, and let cool for at least 30 minutes. Flip the slices over halfway through cooling to absorb excess moisture.

Dried Clementines:

  • Slice clementines 1/4 inch thick perpendicular to the stem, discarding the rounded ends and dry off as much of the juice as possible with paper towels.
  • Lay the slices on a wire rack and place in oven at 90ºC/190ºF oven for at least 3-4 hrs or overnight until they are perfectly dry. Store in an airtight container until the cake is ready.
Step by Step Clementine Cake Recipe with Three Feathers

We find that this tangy slightly sweet cake is good for breakfast, an afternoon snack or after dinner. When accompanied by a bottle of our Three Feathers Pinot Noir or Cuvée Virginia, the citrus flavors really stand out to their best advantage.

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