Clementine Almond Cake
1 pound (454 grams) Clementines (Naran) (5 to 7 depending on size)
6 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups (250 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups (225 grams) ground almonds
Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Butter and line a 8 inch (20 cm) springform pan with parchment paper. Set aside.
Once the Clementines are completely cooled, slice in half, and remove any seeds. Place the Clementine halves (skins and all) in your food processor and pulse until they are very finely chopped. Set aside.
In the bowl of your electric mixer, with the paddle attachment, place the eggs and beat until frothy. (Can also beat the eggs by hand or with an electric mixer.) Beat in the vanilla extract, and then the sugar, baking powder, salt, and almonds. Stir in the chopped Clementines and pour into the prepared pan.
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean (cover the cake with aluminum foil about the last 20 minutes of baking to prevent over browning). Remove from oven and place on a wire rack to cool. Once it has completely cooled, remove the sides of the spring form pan.
This cake is best after a day or even two. It has a tendency to be a little bitter tasting just after baking but by letting it rest a day or two the flavors will blend and mellow.
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