The temperatures have been in the 60’s at night and 70’s during the day.
I’ve been enjoying this splendid weather. In fact, I may have spring fever.
I sat outside this morning, with my coffee, listening to the birds chirping and admiring my bougainvillea bush that is in full bloom.
Instead of writing, I’ve been doing some spring cleaning. I’ve been purging my kitchen of unused items and food from my pantry. I do this twice a year. It keeps my pantry tidy and it helps our local food bank.
I’ve always enjoyed baking. I don’t bake too often because I’m gluten intolerant. I haven’t enjoyed some of my favorite baking recipe because of it. In fact, I’ve begun to dislike sweets.
On Pieces of Starlight, blogger Carol Carlisle, posted a gluten free recipe called Clementine Cake which looked quite good. I decided to try the recipe today.
My helicopter hubby watched as I made the cake. The spatula never reached the sink. He was making happy sounds as he licked every little bit of batter.
As soon as the cake cooled down, he dug into one of them. He needed to be stopped as he was ready to cut the 2nd one. I received rave reviews despite a few mistakes or; perhaps, my personal adjustments.
Below are the steps and the recipe. Enjoy …
Mix the eggs, sugar for 5 minutes
then, add cooked clementine oranges
The batter is ready for the baking pans.Mistake: the ground almond go into the batter mix
Add ground almonds to mix
Into the oven they go @350
For some reason, my batter was able to fill 3 pans.
An 8” pie pan, a 10” spring pan and a 6” pie pan.
The recipe is for one 8” spring pan. Mmmmm … more yumTime to take the cakes out of the oven and place on cooling racks.
Something went wrong when removing the cake from the pans.
You can see a bit of crumbling going on.
A few clementine slices to hide the cracks in two of the cakes.
I added powdered sugar on the third one for a change of taste.
There is a glaze I did not do.
I like my food without a lot of sugar.
I wasn’t sure if it was going to be too sweet.
I made a cup of tea to enjoy with the clementine cake. My hubby grabbed the cake on the white dish and escaped to the patio to enjoy. My version turned out to be more like a light pudding cake. Hubby is awaiting patiently for his next slice of cake after dinner tonight. But, I think it will be tasty with tomorrows breakfast coffee. Time to hide the cakes.
Thank you Carol for sharing your receipe.
Hope you’ll try this recipe. It’s truly a yummy tasting cake and very easy to make.
Enjoy, Isadora 😎
Gluten Free – Clementine Cake
375 grams of clementine (5 small)
1 1/4 cup of white sugar
2 1/4 cups ground almond
1 teaspoon of baking powder
Preheat oven to 350 F.Butter and line a 8” – 9” spring form pan with parchment.
Poke each clementine 3 or 4 times with a knife. Put the clementines in a bowl with a microwave safe cover or plastic wrap. Cook 3 – 4 minutes. Cool slightly then dump the clementines (whole) in a food processor and process until smooth.
In a large bowl beat eggs and sugar until light colored and double in volume (about 5 minutes)
Add chopped clementines and mix well. Then add the group almonds and baking powder. Mix until combined.
Pour mixture into a pan and bake 45 minutes (test with a skewer or cake tester.
Cool in the pan on a rack. Once cake is cold, remove from the pan. and pull off parchment.
Glaze and add candied clementines to decorate.
2 cups of confectioners sugar
3 tablespoons softened butter
1/2 cup of clementine juice.
Candied Clementines …
2 cups of sugar
1 cup of water
Slice the clementines very thinly.
Put sugar and water in a heavy bottomed pan on medium heat. Stir in sugar until dissolved.
Add clementine slices and simmer on low for about 15 – 20 minutes.
Pull clementines from the sugar mixture and place on parchment paper or slipatuntil cool.