This cake is a marvel! You read correctly, it consists of whole clementines. And also almonds. It is rich in flavor, but without bitterness, it is both moist and moist. And, it is also gluten and fat free. Let’s keep it simple, it’s absolutely perfect!
This cake is inspired by a recipe that already had its heyday on blogs a few years ago, Claudia Roden’s middle eastern orange cake. Here, it’s simply a version with Corsican clementines, which is currently high season.
To make this cake, the clementines are cooked whole in water. This long cooking removes their bitterness. Once mixed, they are ready to be mixed into the cake batter.
I find this cake ideal for a snack. I’m sure you’ll enjoy it as much as I do and make it the star of your parties.
Cake with whole clementines and almonds:
5 clementines (Corsican)
250g ground almonds
1 tsp baking powder
Cook the whole clementines (thus without removing the skin) in a pan of water for about 1 hour.
Drain them and let them cool.
Preheat the oven to 170°C.
Mix the clementines. If necessary, remove the pips.
Beat eggs and sugar.
Add almonds and yeast. To mix together.
Add the clementine puree. To mix together.
Pour the batter into a silicone or greased 20cm mould.
Bake for approximately 45 minutes. Check with a wooden pick.
Let cool before unmolding then let cool before eating.
Sprinkle with icing sugar.
To finish: this cake can be stored easily for 2 to 3 days at room temperature.
You can add chocolate frosting for even more indulgence.