A moist tender cake bursting with citrus flavor drizzled in a chocolate ganache! Gluten free too!
Servings: 12 servings
- 5 medium clementines
- 6 large eggs room temperature
- 1 cup (198 g) granulated white sugar
- 1 teaspoon table salt
- 2 cups (192 g) almond flour or very finely ground blanched almonds
- 2 teaspoons baking powder
For the chocolate glaze
- 8 ounces bittersweet chocolate chopped or chips
- 12 tablespoons (1 1/2 sticks butter) room temperature and cut into 12 pieces
- 1 tablespoon corn syrup
Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar or with chocolate glaze or candied clementines.
For the glaze
Heat a pan of water until simmering. Place all ingredients, plus 5 teaspoons water, in a slightly smaller metal or glass mixing bowl and set over the pan. Stir gently with a spatula until nearly all the chocolate has melted, then remove bowl from heat and set aside to finish melting, stirring occasionally until perfectly smooth, about 5 to 10 minutes. The glaze is ready to pour when it is between 88 and 90 degrees.
Pour glaze onto center of the cake’s top and let it run down the sides. Gently tap the cooling rack up and down so the glaze coats the entire cake. Let set for at least an hour before serving.
Adapted from NYT cooking
- Puree in advance. If you can, I highly recommend making the clementine cake puree up to 2 days ahead of time. This makes the rest of the recipe quite simple and quick.
- Add more water. During the boiling process you may need to add more water if the level gets too low. Just keep an eye on the pot and add more if it does.
- Remove any seeds. From the clementines that is, after boiling. And any other hard bits that may be present before throwing it all in the food processor.
- Use room temperature eggs. This helps with the mixture coming together easily and helps with cake lifting as well. I place mine in a bowl of warm water for 10 minutes before using.
Calories: 431kcal | Carbohydrates: 36g | Protein: 8g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 329mg | Potassium: 262mg | Fiber: 4g | Sugar: 28g | Vitamin A: 480IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 2.4mg