Clementine Cake

Name: Clementine Cake
Yield: Serves 8
Ingredients: 9 ounces (255 grams), clementines, unpeeled, stemmed (about 5 clementines); 2 1/4 cups (7½ ounces; 213 grams) sliced, blanched almonds, toasted; 1 cup (5 ounces; 142 grams), all-purpose flour; 1 1/4 teaspoons, baking powder; 1/4 teaspoon, salt; 10 tablespoons, unsalted butter, cut into 10 pieces and softened; 1 1/2 cups (10½ ounces; 298 grams), granulated sugar; 5 , large eggs; 4 , clementines, unpeeled, stemmed; 1 cup, water; 1 cup (7 ounces; 198 grams), granulated sugar; 1/8 teaspoons, salt; 2 cups (8 ounces; 227 grams), confectioners' sugar; 2 1/2 tablespoons, water, plus extra as needed; Pinch , salt

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Appears in Cook's Country February/March 2019, Cook's Country TV

Desserts or Baked Goods

Fruit

Cakes

Fruit Desserts

Ground whole clementines in a cake? When done right, it makes for a bright, delicious, citrus-kissed dessert.

SERVES8

TIME2 hours, plus 2 hours cooling and 1 hour setting

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WHY THIS RECIPE WORKS

To achieve the maximum amount of bright, floral clementine flavor, we put clementines both inside and on top of our Clementine Cake. For the batter, we relied on the standard creaming process but added clementines that we had softened in th...

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