Almond and Clementine Cake Recipe

Ingredients:

• 6 large eggs, separated
• 1 cup of almond flour
• 1/2 cup of sugar
• 2 tablespoons of grated clementine zest
• 1 tablespoon of fresh clementine juice
• 1/2 teaspoon of almond extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Grease a 9-inch (23 cm) springform pan with butter and dust with flour.
3. In a medium bowl, beat the egg yolks with the sugar until pale and creamy.
4. Add the almond flour, grated clementine zest, clementine juice, and almond extract and mix until well combined.
5. In a separate large bowl, beat the egg whites with a pinch of salt until stiff peaks form.
6. Using a rubber spatula, gently fold the egg whites into the almond flour mixture until fully incorporated.
7. Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pan for 5 minutes.
9. Transfer the cake to a wire rack and allow it to cool completely before serving.

Serving Suggestions:

This almond and clementine cake tastes best when served cooled with a dusting of powdered sugar on top. It can also be complemented with a dollop of whipped cream and slices of fresh clementine.

Verdict:

The combination of the nutty taste of almond flour and zesty flavor of clementine provides a unique taste to this cake. It is a perfect dessert for any occasion and will leave your taste buds wanting more.