Clementine-Almond Cake

This fragrant clementine almond cake demonstrates why almonds and sweet clementines are a match made in pastry heaven.

2016-07-21 14:09:11

Makes 1 (9-inch) cake

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Ingredients

Instructions

Preheat oven to 325°F. Line a 9-inch round cake pan with parchment paper, and spray with baking spray with flour.
Arrange clementine sections in an even layer in prepared pan.
In a small bowl, whisk together ¾ cup (75 grams) pastry flour, baking powder, and salt. In the work bowl of a food processor, pulse together sugar, zest, almond paste, and remaining ¼ cup (25 grams) pastry flour until well combined, 3 to 4 minutes. With processor running, add butter, 1 tablespoon (14 grams) at a time. Add vanilla bean seeds. Process until mixture is smooth, 3 to 4 minutes. With processor running, add eggs, one at a time. Gradually add flour mixture, pulsing until combined. Pour batter over clementines.
Bake until golden brown and a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Let cool in pan for 5 minutes. Run a knife around edges of pan to loosen before inverting onto a wire rack to let cool completely. To serve, invert cake onto a serving platter. Garnish with Candied Clementines, if desired.

Notes

For a citrus on both the top and bottom of the cake (pictured), invert cooled cake onto plate clementine-side down before garnishing with candied clementines.

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Candied Clementine’s

2016-07-21 14:09:52

Makes enough for 1 (9-inch) cake

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Ingredients

Instructions

In a large skillet, bring sugar and 1 cup water to a boil over medium-high heat. Let boil for 5 minutes; reduce heat to low. Add sliced clementines to syrup in a single layer, and continue to simmer for 20 minutes.
With a slotted spoon, remove clementines from pan, and let dry on a wire rack until ready to use, about 10 minutes.

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