Best Clementine And Almond Cake Recipes

CLEMENTINE AND ALMOND SYRUP CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9 or 9 1/2 inch spring from pan with butter and line the sides and bottom with parchment paper. Place the butter, 1-1/2 cups of the sugar and both zests in a stand mixer fitted with the beater attachment and beat on low speed to combine everything well. Do not work the mixture too much or incorporate too much air. Add half the ground almonds and continue mixing until combined. With the machine running gradually add the eggs, stopping to scrape the bottom and sides of the bowl as you go. Add the remaining ground almonds, the flour and the salt and beat until completely smooth. Pour the cake batter into the pan and level it with an offset spatula. Bake the cake for 50 to 60 minutes. Check to see if it's ready by inserting a skewer into the center. It should come out a little bit moist. When the cake is almost done, place the remaining 1/3 to 1/2 cup sugar and the citrus juices in a small saucepan and bring to a boil. (The juices should total about 1/2 cup: remove some juice if needed.). When the syrup boils, remove it from the heat. As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. Leave the cake to cool completely in the pan before you remove it. You can then serve it as is, garnished with orange zest strips, or store it for up to 3 days in an airtight container. If you wish to ice the cake, we recommend doing it on the day you serve it so the icing is fresh and shiny. Put the butter, chocolate and honey in a heatproof bowl and place over a saucepan of simmering water. Make sure the bowl does not touch the water. Stir until everything is melted, then immediately remove from the heat and fold in the Cognac. Pour the icing over the cooked cake, allowing it to dribble naturally down the sides without covering the cake completely. Let the icing set and then garnish the center of the cake with the orange zest strips.

CLEMENTINE AND ALMOND CAKE

Steps:

• Place the clementines in a sturdy saucepan and cover them with cold water. Bring them to a boil then reduce to a simmer. Cover and cook until the fruit is tender, about 1 ½ to 2 hours. Drain and chill the fruit. Cut the fruit in half and remove the seeds. Then purée the whole fruit including the peel to a pulp in a food processor fitted with its metal blade. (This can be done up to three days ahead and refrigerated. Bring the pulp to room temperate before using.) Grease then line an 8-inch springform pan with parchment paper. Beat the eggs in the bowl of a mixer fitted with the paddle attachment. Add the sugar and beat until lightened. Add the American Almond® Almond Flour and baking powder. Fold in the clementine purée. Pour the batter into the prepared pan. Bake at 375°F until a cake tester inserted in the middle of the cake comes out clean, about 45 to 55 minutes. Allow the cake to cool on a rack in the pan for 5 minutes. Remove the pan and place the cake on the rack. Grate the chocolate over the top of the warm cake. Let the cake cool completely before serving or storing.