This fragrant clementine almond cake demonstrates why almonds and sweet clementines are a match made in pastry heaven.
Clementine-Almond Cake
Makes 1 (9-inch) cake
Ingredients
- 4 ripe clementines , sectioned
- 1 cup (100 grams) pastry flour, divided
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1⅓ cups (267 grams) granulated sugar
- 3 tablespoons orange zest
- ¾ cup almond paste
- 1 cup (227 grams) unsalted butter, softened
- ½ vanilla bean , split lengthwise, seeds
- scraped and reserved
- 6 large eggs
- Garnish: Candied Clementines (recipe below)
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.
Tried this recipe?Let us know how it was!
Candied Clementine’s
Makes enough for 1 (9-inch) cake
Ingredients
- 6 clementines , cut into ⅛-inch thick rounds
- 1 cup (200 grams) granulated sugar
- 1 cup water
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.
Tried this recipe?Let us know how it was!
Read the whole article in Bake From Scratch Winter 2016.
What do you mean by “cut clementines into segments” do you mean into supremes or cut into quarters or eighths? Or just pull apart into individual segments naturally? Thx
Actually you just say “sectioned” so I am guessing just pulled apart. Thanks sorry
Hi Hope, you are correct! For the cake, you simply pull the clementines apart into the natural segments.
Hi Hope, for the cake, you pull the clementines apart into the natural segments. Happy baking!
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