This cake is flavorful, dense and rich. It may also take more than an hour to bake, just a heads up on that.
Clementine Cake (or Cuties)
4-5 Clementines or Cuties
1 cup sugar plus 2 tablespoons ( I used 1 cup loose brown sugar)
2 1/3 cups ground raw almonds
1 HEAPing teaspoon baking powder
Put the clementines in a pot of cold water, covering the clementines, bring to a boil, cover and simmer for 2 hours. Drain and when cool, cut Clementines in half and remove the seeds. If you’re using Cuties, no seeds to worry about. Then finely chop the skins, pith and fruit in a food processor or blender (or by hand)
Grind almonds in food processor or blender.
Preheat oven to 375 degrees F.
Butter and line 8 inch spring form pan with parchment paper.
Beat the eggs. Add sugar, almonds, and baking powder. Mix well, adding the chopped clementines.
Pour the cake mixture into the prepared pan and bake for 1 hour, covering the pan with foil after 40 minutes. The foil keeps the top from burning. (so it’s an hour baking time or so) The cake is done when a knife or skewer poked to the bottom of the pan comes out clean. Remove the cake from the oven and put it on a rack. When the cake is completely cooled, you can take it out of the pan.
A glaze over the top would be nice or served with a dollop of fresh whipped cream. It is good all by itself as well. And Taavi suggested a chocolate glaze poured over the cake. I think he could be so right about that.
Quote for the day:
"Approach love and cooking with reckless abandon."
Author: Dalai Lama