Monday, January 23, 2012
oh my darlin', oh my darlin', oh my darlin' clementine...you are lost and gone forever, dreadful sorry clementine. phew, i had to get that out right away because i sang it obnoxiously on repeat the entire time i made this clementine cake.
i am going to make a disclaimer right away. while i love clementines and the fresh taste of citrus because it mainly reminds me of my homeland- florida, this cake is nothing to write home about. so instead, i'll write to all of you instead. unfortunately, it turned out too dense, but we'll talk about how to maybe fix that for the next time as we go.
start by cooking your 4-5 clementines whole in hot water for a couple of hours. do you know how many times you can sing a couple lines of a song over and over and over again in two hours? neither do i. (wink)
now, you're going to use every single, dadburn little part of the clementine; except for the seeds. and i'll be honest with you here, i was hard-pressed to find any seeds after they cooked for that long.
after setting your oven to 375 degrees and you have sprayed a springform pan, whisk your 6 eggs.
to your eggs, add 2 and 1/3 cups of all-purpose flour (maybe), 1 heaping teaspoon of baking powder and a heaping cup of sugar. now, this is the part that i believe led to the super density. if you're going to make this cake, i highly recommend trying cake flour instead of all-purpose.
after allowing your clementines to cool for a bit, take them for a few spins in your food processor. add the fruit to the cake batter and gently fold in. you could even do it by hand if you so desire.
pour into your cake pan and bake until a toothpick comes out clean. for me, this took about 35 minutes. while it is baking, i highly recommend whipping up a simple glaze to add some sweetness to the cake. the steps are down below.
after your cake cools, ice it with the glaze. now, the taste is fresh, citrusy and light; regardless of the texture. my hope for you is that yours doesn't turn out dense and you can enjoy every bite of the wonderful flavors with a moist cake as a bonus.
oh my darlin' clementine.
from some kitchen stories
4 to 5 clementines (about 1 lb.)
1 Cup plus 2 TBsp of sugar
2 and 1/3 Cups of ground almonds or substitute all-purpose flour (OR BETTER YET, CAKE FLOUR)
1 heaping teaspoon of baking powder
1. Place the gorgeous little beauties (clementines) ever so gently in a pot with cold water, enough to cover our amber gems. Look on lovingly as they glisten in the pool of water.
2. Bring pot to a boil and cook for 2 hours. Patience is a virtue. Be strong. Cake is coming.
3. Preheat your oven to 375°F.
4. Drain pot and, when cool, cut each clementine in half and gently, ever so lovingly, remove the seeds.
5. Finely chop the skins, pith and fruit in the processor. Yes, it’s true. All of it. Don’t be afraid.
6. Butter and line an 8-inch pan with parchment paper. Use a springform pan if you have one.
7. Beat the eggs into submission.
8. Add the sugar, almonds and baking powder. Mix well.
9. Add the chopped clementines by hand. It’s just some light stirring, you won’t miss the processor.
10. Pour the cake mixture into the pan and bake for 1 hour (took me 35 minutes) or until the skewer comes out clean. If the top is getting too brown, cover with foil and continue until baking is complete.
11. Remove from oven and leave to cool, then remove from pan.
Melt 1/4 cup (4 tablespoons) of butter in a saucepan or microwave.
Sift 2 cups of powdered sugar into a medium size bowl.
Add the melted butter to the powdered sugar.
Add 2 tablespoons of milk.
If desired, add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor.