Such an odd recipe, but I had to try it since I came across it while a big bag of clementines was sitting on my counter. Originally by Nigella Lawson but tweaked by Smitten Kitchen, this is not as sweet as I thought it would be and would make a great addition to a brunch (or your afternoon cup of coffee). Keep in mind that those oranges need to be simmered for 2 hours, and that this is gluten-free – enjoy!
4 or 5 clementines (375 g or a bit less than a pound)
1 c. + 2 T. sugar
2 1/3 c. almond flour (ground almonds)
1 t. baking powder
Put the clementines in a medium pot and fill with cold water to cover. Bring them to a boil and simmer for 2 hours, then drain them well and allow them to cool. Once the clementines are cool, cut them in half and remove all seeds (I also trimmed the ends off), then put them through the food processor and pulse until finely chopped.
Preheat the oven to 375, butter an 8-inch, high-sided spring-form pan, line the bottom with parchment and butter the parchment. Using your electric mixer or a hand mixer, beat the eggs for a minute until frothy, stir in the sugar, almond flour and baking powder, and then lastly mix in the chopped clementines.
Pour the cake batter into your prepared pan and bake for 30 minutes, then if it’s looking very brown place a sheet of foil over the top (in your high-sided pan, it won’t touch the cake), then bake for another 15 to 20 minutes until a skewer comes out of the middle clean – this is what I did, and it was still a titch dark, but cooked perfectly.
Remove the cake from the oven and allow it to cool in it’s pan completely. When the cake is cold, you can remove it to a serving platter and dust it with icing sugar – this is also very perfect on the second day so it could be a good recipe for that busy weekend where you need to make something ahead.
- Category: Cakes, Orange