Every part of the Clementine -- peel, pith, and flesh -- plays a role in this moist almond cake. Each slice has a sophisticated slightly bittersweet marmalade-like flavor, since boiling the Clementines beforehand mellows any bitterness from the skin and pit…
What you'll need
Ingredients
5-6 Clementines
1/2 cup all-purpose flour, plus more for pan
2 cups finely ground toasted almonds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
1 cups sugar
The method
Directions
01
Unsalted butter, room temperature, for pan
02
Place whole unpeeled clementines in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours. Drain; set oranges aside to cool.
03
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9-inch springform pan with vegetable oil spray, and line the bottom of the pan with parchment paper; set aside.
04
Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 7 minutes (do not overtoast); let cool completely. Process the almonds in a food processor until very finely ground with a texture that resembles flour, about 10-15 seconds; transfer nut mixture to a medium sized bowl and add stir in flour, baking powder, and salt; set aside.
05
Halve cooked oranges, and place halves in a food processor, and pulse until pureed. This should yield about 1 ½ to 2 cups; set aside.
06
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with sugar on medium speed until light and fluffy, 2-3 minutes. Stir in orange puree until just combined. Stir in flour mixture; pour into prepared pan.
07
Bake until cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Transfer pan to a wire rack. After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Clementine Almond Cake
Prep
Cook
Yield
Every part of the Clementine -- peel, pith, and flesh -- plays a role in this moist almond cake. Each slice has a sophisticated slightly bittersweet marmalade-like flavor, since boiling the Clementines beforehand mellows any bitterness from the skin and pit…
Ingredients
5-6 Clementines
1/2 cup all-purpose flour, plus more for pan
2 cups finely ground toasted almonds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
1 cups sugar
Cook Like James · The method
Directions
1
Unsalted butter, room temperature, for pan
2
Place whole unpeeled clementines in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours. Drain; set oranges aside to cool.
3
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9-inch springform pan with vegetable oil spray, and line the bottom of the pan with parchment paper; set aside.
4
Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 7 minutes (do not overtoast); let cool completely. Process the almonds in a food processor until very finely ground with a texture that resembles flour, about 10-15 seconds; transfer nut mixture to a medium sized bowl and add stir in flour, baking powder, and salt; set aside.
5
Halve cooked oranges, and place halves in a food processor, and pulse until pureed. This should yield about 1 ½ to 2 cups; set aside.
6
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with sugar on medium speed until light and fluffy, 2-3 minutes. Stir in orange puree until just combined. Stir in flour mixture; pour into prepared pan.
7
Bake until cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Transfer pan to a wire rack. After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely.
Cook Like James
Clementine Almond Cake
Prep
Cook
Yield
Every part of the Clementine -- peel, pith, and flesh -- plays a role in this moist almond cake. Each slice has a sophisticated slightly bittersweet marmalade-like flavor, since boiling the Clementines beforehand mellows any bitterness from the skin and pit…
Ingredients
5-6 Clementines
1/2 cup all-purpose flour, plus more for pan
2 cups finely ground toasted almonds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
1 cups sugar
Directions
1
Unsalted butter, room temperature, for pan
2
Place whole unpeeled clementines in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours. Drain; set oranges aside to cool.
3
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9-inch springform pan with vegetable oil spray, and line the bottom of the pan with parchment paper; set aside.
4
Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 7 minutes (do not overtoast); let cool completely. Process the almonds in a food processor until very finely ground with a texture that resembles flour, about 10-15 seconds; transfer nut mixture to a medium sized bowl and add stir in flour, baking powder, and salt; set aside.
5
Halve cooked oranges, and place halves in a food processor, and pulse until pureed. This should yield about 1 ½ to 2 cups; set aside.
6
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with sugar on medium speed until light and fluffy, 2-3 minutes. Stir in orange puree until just combined. Stir in flour mixture; pour into prepared pan.
7
Bake until cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Transfer pan to a wire rack. After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely.
