Clementine Cake

Ingredients

• 6 clementines
• 1 cup sugar
• 6 eggs
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Confectioner’s sugar for dusting

Instructions

1. Preheat the oven to 375°F (190°C).
2. Boil the clementines whole for 2 hours until soft. Drain and cool.
3. Cut the clementines in half and remove any seeds.
4. In a food processor, puree the clementines until smooth.
5. In a mixing bowl, beat the sugar and the eggs until pale yellow and fluffy.
6. Add the almond flour, baking powder, and salt to the egg mixture and stir well.
7. Mix in the clementine puree until well combined.
8. Pour the batter into a greased and floured 9-inch cake pan.
9. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
11. Dust with confectioner’s sugar before serving.

Verdict

This clementine cake is a refreshing and unique twist on a classic dessert. The combination of citrus and almond flavors is subtle but delicious, and the texture is moist and tender. It’s perfect for a fancy brunch or tea party, or as a light and healthy dessert.

Serving Suggestions

For an extra special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh clementine slices or a sprig of mint. Enjoy with a cup of hot tea or coffee.