Posts Tagged 'clementine'

Pipe Dream #11: To Be A Good Steward – Clementine Cake

I’m not as eco-conscious as I would like to believe. I live in America, for one thing. And I don’t flip out if I forget to recycle my egg cartons, for another. But I do try, sometimes. Like with this cake, for example. It is my concession to the “green trend.”

This cake is super interesting because it uses whole clementines. You boil ’em for a couple hours before pureeing them mixing them with ground almonds as a base. Please forgive the following over-saturated picture from my old camera…

Making this cake made me feel like I was a Native American using ev-er-y part of the mammoth I had just killed. Except I didn’t kill a mammoth. And I didn’t build a house out of the cake I made. I ate it for breakfast.

Clementines are not in season anymore, I don’t think. But! blueberries are. And they are part of this recipe in a small way. Hope that’s all right. You can save this up ’til next Christmas. It’s permalinked.

Happy breakfasting,

L

P.S. It’s Easter in a few days. I didn’t make anything in advance like all the cool bloggers who have themed or traditional recipes for you to make before holidays. Ummm sorry.

Good Steward Clementine Cake

Adapted from Nigella Lawson

4 to 5 clementines (slightly less than 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain. When cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor or by hand (I processed them.)

Preheat the oven to 375°F (190°C).

Butter and line an 8-inch springform pan with parchment paper. (I used two 9 inch cake pans instead. It worked fine. I think I used more than five clementines, which is probably why I had so much batter.)

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.

Pour the cake mixture into the prepared pan and bake for 30 to 50 minutes (keep checking, it depends on your pan), when a skewer will come out clean; you might have to cover the cake with foil after about 20 to 30 minutes to stop the top from over-browning.

Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan and dust it with powdered sugar or make a glaze. Top with whatever fruit you have on hand. Or not. Or maybe whipped cream? Do what you like.

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