Clementine Cake

Clementine Cake

from thevillagecooks.com.au
1 servings

Clementine cake is made using seasonal clementines which a about of the mandarin family. This delightful cake is the lightest of cakes.

Ingredients

  • • 375g clementine (approx. 4)
  • • 6 large eggs
  • • 225g caster sugar
  • • 250g ground almond meal
  • • 1 tsp baking powder
  • For the Clementine Glaze:
  • Ingredients:
  • • ½ cup clementine juice, strained
  • • 260g or 2 cups of pure icing sugar, sifted
  • • 50g or 3 tblsp of butter, softened to room temperature
  • For the candied Clementines:
  • Ingredients:
  • • 3 clementines
  • • 270g or 2 cups of caster sugar
  • • 240ml or 1 cup water

Directions

  1. 1

    Place the clementine in a pan and cover with cold water, then bring to the boil, with a lid partially covering. Reduce the boil to a constant simmer and cook for 2 hours – ensuring there is water covering the clementine throughout the cooking duration. Drain the clementine, cut in half and allow to cool. Remove any pips.

  2. 2

    Preheat oven to convention setting 190°C (or 170°C fan force). Grease a 20cm springform cake tin with soft butter and line with baking paper.

  3. 3

    In a food processor, blitz the cooled clementine halves (skin, pith, fruit and all) until mashed up. Then add in all the other ingredients (eggs, caster sugar, ground almond meal, baking powder) and blitz until a batter is formed.

  4. 4

    (NOTE: if you don’t have a food processor, you can pulp the clementine by hand using a knife with a chopping action. You can then whisk the eggs in a large bowl by hand adding the castor sugar, almond meal and baking powder mixing well, then finally adding in the pulped clementine).

  5. 5

    Pour the cake mixture into the prepared cake tin and bake in preheated oven for an hour or until a skewer can be removed clean. (NOTE: you may need to cover the top of the cake with a round piece of baking paper after 40 minutes or so if the top of the cake is burning).

  6. 6

    Remove from the oven and leave to cool in the cake tin. Once cooled, remove from cake tin and place on a wire rack ready to decorate with icing and candied clementines.

  7. 7

    * Clementine Glaze Method:

  8. 8

    In a medium to large sized bowl and using a spatula or wooden spoon, mix all ingredients together - note; you can adjust the clementine juice adding it in a little a time in order to create a loose but thick glaze which would be easily spreadable over the clementine cake.

  9. 9

    * Candied Clementine Method:

  10. 10

    Slice clementine reasonable thin – about 5mm thick.

  11. 11

    Place sliced clementines in a medium sized saucepan and cover with water. Bring to the boil on high heat, then reduce to a simmer and cook for 10 minutes. Drain the clementines from this liquid.

  12. 12

    Place caster sugar and water in the saucepan and on medium heat. Stir until the sugar is dissolved.

  13. 13

    Add in the clementine slices and simmer on low heat for about 15-20 minutes.

  14. 14

    Carefully pull the clementines out from the sugar syrup and lay on a tray lined with baking paper. Allow to cool.

  15. 15

    Decorate the top of the clementine cake with the clementine glaze and then finish with the slices of candied clementine.