What could be better than a simple-to-make cake that will seem like you slaved for hours in the kitchen and impress everyone at the next post luck? Nothing, of course. This Clementine Cake recipe is one of the best we’ve found, because it is so easy and delicious. It is super moist and dense, and seems to even get better after a few days so you can make it in advance of a party or special dinner.
Clementine Cake Recipe
3 medium-sized clementines
6 large eggs
1 cup white sugar
1 1/4 cups ground almonds
1 teaspoon baking powder
Place clementines in a pan with cold water; boil and cook for 2 hours. Drain and cool. Cut each clementine in half and remove the pips. Place clementines in a food processor and blend. Preheat oven to 375ºF. Butter and line an 8-inch Springform tin. Add the rest of the ingredients to the food processor and mix (or beat eggs by hand, adding sugar, almonds and baking powder, mixing well and then adding the pulped oranges). Pour the batter into the prepared tin and bake for one hour or until a skewer comes out clean. At about 40 minutes of baking, you may need to cover the cake with foil to prevent the top from burning. Remove the cake from the oven and cool in the tin before removing it.
Adapted from nigella.com
See? That may be the simplest clementine cake recipe ever. Bonus – it tastes just as good, if not better, a day or two after you bake it. Making the clementine cake with FruitShare’s clementines is an excellent way to bring out the flavor in a festive and relatively healthy dessert. That is, of course, if you can set some aside before they’re all eaten up.
Do you have a favorite clementine cake recipe? Share it in the comments.