Clementine And Almond Cake Recipes

Steps:

• Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
• Preheat the oven to 375 degrees F.
• Butter and line an 8-inch springform pan with parchment paper.
• Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
• Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
• I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

Steps:

• Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
• Add butter, then eggs; process until smooth Add flour,baking powder, process until combined.
• Spoon into greased 8-cup bundt pan.
• Bake at 350 degrees approximately 50 minutes, until golden (depends on your oven). Cool on rack 10 minutes, then remove cake from pan and leave on the rack until cold.
• Icing:.
• Grate rind and squeeze juice from the clementine.
• Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
• Mix until icing is smooth.
• Drizzle the icing over the cooled cake.

Steps:

• Place whole, unpeeled clementines into a pot and cover with cold water.
• Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
• Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
• Chop the Clementines in the processor finely.
• In a bowl, beat the eggs.
• Add the sugar, almonds, and baking powder to the eggs, mixing well.
• Add the chopped Clementines by hand and mix to combine.
• Pour batter into a greased and parchment lined 8-inch springform pan.
• Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
• Let cool in the pan on a wire rack overnight.
• VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
• OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).