![]() Mix well, adding the chopped clementines. Add the sugar, almond flour, and baking powder. ![]() Grease and line an 8-inch springform pan with parchment paper.(I used my blender for this step and it worked fine.) (My clementines had no seeds whatsoever.) Add to food processor or blender and finely chop fruit, peel, and all. When cool enough, pull apart, and remove any seeds. Bring water to a boil, and cook at a simmer for 2 hours. Place clementines in a pot with enough cold water to cover them. Got Clementines? Got almonds (or high-quality almond flour)? Then give it a go. This cake would be a great addition to a tea party spread, too. The glaze provides just enough of a cocoa-sugary taste and that somewhat silky, somewhat crumbly texture. The cake itself is wonderfully dense and not too sweet. Yes, this one cake would provide enough servings for all three events as one can be very happy with a small piece of it. I was also sure my co-workers would enjoy this double chocolate-orange treat. We had a cousins’ party to attend one evening and I knew I’d be attending a friend’s open house the following day. The timing was especially right this year to not only make the cake, but also to share it with others.Īctually, that was my third requirement … as I didn’t want to get stuck home alone with such an irresistible cake. Hence, the name: Double-Chocolate Clementine Cake. Topping with a glaze-a chocolate glaze, to be specific-would be another requirement. I love almond flour for baking and I enjoy orange-infused baked goods, but adding chocolate to the mix, specifically, to the cake itself, was definitely one of my requirements. I did not want to make Nigella’s original recipe, the basic Clementine cake, though. I decided that this year would be the year that I actually followed through and made this cake. Why? The main reason is that for this recipe, you boil and simmer the Clementines-whole!-for two hours and then you add the Clementines-again, whole (less any seeds, of course)-to the cake batter.įascinating, huh? Each holiday season, I’ve always purchased the Clementines, but each year I run out of time with my baking schedule or the Clementines simply get eaten … and, in the end, the cake does not get made. But, most importantly, this particular recipe has always intrigued me. Nigella’s Clementine Cake is also a recipe made with ground raw almonds (or purchased high-quality almond flour), and I’ve really enjoyed using almond flour of late (like in My First Raw Pie). You all know how I seriously love flourless recipes (and, along the same lines, crustless pies). For years, I’ve wanted to try Nigella Lawson’s Clementine Cake.įor one thing, it’s a flourless cake. Housed in the original home of Pan American Airlines, it’s the ultimate spot for Happy Hour. The photo below is the view from our favorite seats here in Key West: Kelly’s Caribbean Bar, Grill, & Brewery (update: now under new ownership and called First Flight). Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.For affiliate links and as an Amazon Associate I earn from qualifying purchases.īefore we get to today’s recipe for gluten-free grain-free Double Chocolate Clementine Cake, first, a Key West mention. Peel off parchment paper and return cake to wire rack to cool completely. After 10 minutes, run a knife around edge of pan to loosen cake remove cake from pan. Transfer to wire rack set over baking sheet. Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour.Add the almond flour and baking powder and stir until just combined. In a large bowl, whisk the eggs together with the sugar, salt and clementine purée.Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil. (May be done up to 2 days ahead and refrigerated.) Purée in a food processor or blender and set aside. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat.
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