Clementine Almond Cake
Clementine Almond Cake is a dessert that combines the aromatic zest of clementines with the rich taste of ground almonds. This recipe begins with the gentle poaching of clementines in a sweet syrup with a sweetness. As the clementines cool, a batter of eggs, sugar, and ground almonds is whisked to pale thickness, then enhanced with the zest of a clementine and a hint of cinnamon for an aromatic lift. Once baked and cooled, this moist, tender cake is dusted with icing sugar, adding a light sweetness that complements the dense, nutty base. Served with segments of the poached clementines, a drizzle of the reduced syrup, and a scattering of chopped almonds for crunch, each slice is a harmonious blend of textures and flavors. A dollop of Greek yoghurt on the side adds a creamy tang, rounding off each bite of this exquisite cake.
- 5 Eggs
- 220 grams Caster Sugar
- 250 grams Ground Almonds
- Zest of 1 clementine/mandarin
- ½ teaspoons Ground Cinnamon
- 6 Clementines (for poaching)
- 600 milliliters Water (for poaching)
- Icing sugar (for dusting)
- 25 grams Chopped Almonds (to serve)
- Greek yoghurt (to serve)
- Prepare and Poach the Clementines:
By washing the clementines. Using a fork, prick each clementine at the top, bottom, and around the circumference of the fruit five times.
- Simmer Clementines in Syrup:
Select a saucepan large enough to accommodate the clementines. Combine sugar and water in the pan over low heat. Add the clementines to the syrup and simmer, uncovered, for 30-45 minutes. Rotate the clementines occasionally. Allow the clementines to cool in the syrup until they are safe to handle.
- Prepare Clementine Segments and Syrup:
Carefully remove the fruit from the softened skins and eliminate any visible seeds. Place the clementine segments in a bowl and return the skins to the sugar syrup. Continue simmering the syrup for an additional 20 minutes until it reduces by half. At this point, you may opt to slice the skins into slivers and reintegrate them into the syrup or discard them altogether.
- Preheat the Oven:
Preheat your oven to 180°C/350°F/Gas 4 in preparation for baking the Clementine Almond Cake.
- Prepare Cake Batter:
In a mixing bowl, combine eggs and sugar. Use an electric whisk to beat them until the mixture becomes thick and pale. Gently fold in the ground almonds, fresh clementine or mandarin zest, and cinnamon.
- Bake the Cake:
Transfer the cake batter into a prepared cake tin and place it in the preheated oven. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin on a wire rack for 10 minutes before removing it from the tin.
- Serve and Enjoy:
Serve the Clementine Almond Cake warm, dusted with icing sugar, accompanied by the poached clementine segments, warm syrup, chopped almonds, and a dollop of Greek yogurt.
