oh, clementine

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hello all!

as a lot of you may have noticed, i've changed platforms. which means that this blog is no longer supported by tumblr. to celebrate, my lovely mother and i created this scrumptious clementine cake. just for all of you clementine lovers to enjoy.

okay, i lied. this cake wasn't exactly to celebrate my only somewhat successful platform transfer, but for a little party we were throwing at our apartment for a family-friends meet last night.

either way, i'd like to think it was for my success.

anyways, just look at this cake! i don't think there is a single flaw in this cake (other than the melting glaze that ended up soaking into all of the little holes in the cake and moistening it up. wait, there's a flaw in this flaw...)

BUT SERIOUSLY. CITRUS PEOPLE! CANDIED CITRUS! and CLEMENTINES! and KUMQUATS! i'm telling you now, no faults in this (delightful and aromatic) cake. 

just a little frosting porn (?!) for you all before adding the citrus slices… 

as well as the finished piece, whose pictures are not as cheery because of the winter-where-the-sun-lasts-ten-minutes sunlight. 

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and the drip… 

and the finale...


almond clementine cake 

adapted from call me cupcake

makes 12-14 servings

the cake:

6 clementines

6 eggs

1 cup + 2 tablespoons sugar

2 1/3 cup almond flour

1 heaping teaspoon baking powder

 

the candied citrus:

2 clementines

a lemon

a lime

1/2 punnet kumquats

1 cup water

1 3/4 cups sugar

 

the icing:

1 1/2 cups powdered sugar

1-3 clementines

the cake:

01. place the clementines in a pot of water (enough to cover), bring to a boil, and cook for 2 hours (submerged). drain. when cooled,  mash/chop/process (juice, pith, peel, and all).

02. preheat oven to 375 degrees F

03. butter a springform pan (8-inch, or 9-inch)

04. in a standard mixer, beat eggs. add sugar, almonds, and baking powder. mix. add in clementine mixture, mix.

05. pour cake mixture into springform, and bake for 40-50 minutes on the middle oven rack. (start checking for doneness at 35 minutes with a skewer/toothpick)

06. remove cake from oven, and let cool on a rack, (cake still in the pan)

07. once completely cooled, remove cake from springform

 

the candied citrus:

01. slice clementines, lemon, lime, and kumquats thinly (as thin as possible without breaking the shape)

02. bring sugar and water to a boil in a rimmed saucepan. add sliced citrus and let simmer for 20-25 minutes. remove and let cool on parchment paper.

 

the icing:

01. sift powdered sugar in a large bowl. cut clementines in half, and squeeze juice into bowl like a lemon. start with 1 clementine, and add more until the desired consistency is reached.

02. pour over cake, let harden.

03. add candied citrus over top