Copyright 2011 LtDan'sKitchen blogs |
Still, I had to press on and go with it. For one, I'm very intrigued at how this cake will turn out. Having said that the cake is gluten-free, it is also dairy free which is a big plus not to me directly but for some people with allergy issues. The only source of liquids are the eggs and the juice of the clementines so this cake needs to be made ahead of time to allow it to rest. The cake is going to be moist but I think that this comes from the oils in the almonds as well as the clementine peel that permeates into the cake. Most recipes I've seen for this cake (including this one from Joy of Baking) thus strongly suggest that the cake be made a few days ahead of time. Believe you me, you will be amazed at how moist this cake is. Delicious!
Clementine Torte - Adapted*
Copyright 2011 LtDan'sKitchen blogs |
pieces)
2 3/4 cup almond meal
1 1/4 cup white sugar
6 eggs
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1. In a small pot, lay the
clementines and cover
with water. Bring to a
boil at medium heat.
Once boiling, lower the
heat to low and simmer for 2 hours. Let cool.
2. Preheat the oven to 375°F. Grease and line a 9-inch springform pan and
grease again. Slice the cooled poached clementines and check for any
seeds. Remove the seeds and discard.
3. In a blender or food processor, blitz the clementines until thick and
smooth. Add the eggs and blitz until incorporated. Add the rest of the
ingredients and process until smooth.
4. Pour into the prepared pan and bake for 45 to 55 minutes or until a
toothpick inserted comes out clean.
5. Let cool on a wire rack and let it rest in a cake tin or a cake holder for
at least a few days. Serve with a dollop of whipped heavy cream or
creme fraiche.
* Joy of Baking blog: Clementine Torte
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