Christmas Clementine Cake

In Cakes & Bread on by


Christmas Clementine CakeThis is a classic and easy-to-make Sicilian cake recipe and contains no flour.  It’s a great choice in Winter when clementines are in season.  It’s also good if you want a Christmas cake but you’re not fond of the ‘fruit cake’ variety.  When the clementines are slowly boiling they give a lovely Christmassy scent to the kitchen.

Once baked, I decided to dress it up with some chocolate ganache, and as you can see I also brushed over some edible gold powder, but you don’t have to do that – you can just sieve some icing sugar over and you’re ready to serve.

Clementines Simmering

Clementines simmering

Ground almonds

Ground almonds

Pureed Clementines

Pureed Clementines

Clementines mixtureClementine Cake ready for bakingChristmas Clementine Cake

Christmas Clementine Cake
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 375 grams clementines (approx. 3 medium-sized ones)
  • 6 large eggs
  • 225 grams white sugar
  • 250 grams ground almonds
  • 1 teaspoon baking powder (see note below)
Method
  1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
  2. Drain and, when cool, cut each clementine in half and remove the pips.
  3. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course).
  4. Preheat the oven to gas mark 5/190ºC/375ºF.
  5. Butter and line a 21cm / 8 inch Springform tin.
  6. Add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
  7. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning.
  8. Remove from the oven and leave to cool, on a rack, but in the tin.
  9. When the cake's cold, you can take it out of the tin.
  10. See this link for making the ganache
Notes
This cake is better a day after it's made. It can also be frozen. Can be served with Cointreau infused cream (just drop a few drops of Cointreau into whipped cream, then whip the cream to consistency you like).

The Ganache

This link provides an excellent tutorial to show you how to make ganache.

For this recipe I used 150g Green & Black milk chocolate and 150g green & black Maya chocolate with 150g double cream.

As a general rule for making ganache:

For dark or semi-sweet chocolate ganache:
2 parts chocolate to 1 part cream. Measure out your chocolate (by weight in grams) divide that number in half and that’s the amount of cream you will need (in millilitres)
For example: 900 g of chocolate and 450 ml of cream

For milk or white chocolate ganache:
3 parts chocolate to 1 part cream. Measure out your chocolate (by weight in grams) divide that number by 3 and that’s the amount of cream you will need (in millilitres)
For example: (2) 675 g of chocolate and 450 ml of cream

 

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