This delicious (and nutritious!) cake is a favourite around my house in the months of late fall and early winter. It’s a great cake to make when clementines are at their peek, which is usually after Samhain though Yule. It takes a while to prepare, but your house will smell amazing and it really is worth it! You could really use any orange-like fruit (tangerines or whathave you), but it will genuinely taste different with clementines.
This cake is extremely moist, can last up to two weeks in the fridge and gets better and better each day! It has a very strong citrus flavour, and if you get it just right, there will be little extra juicy bursts of flavour in each slice! Its good for dessert, but my favourite time to enjoy it is with my afternoon coffee or tea.
Falling Day’s Clementine Cake
- 1 lb of clementines
- 6 eggs
- 1 cup sugar
- 2 & 1/3 cups almond flour
- 1 tsp and a bit of baking soda
- Wash your clementines. Put them in a pot, just covering them with cold water. If you want to get super fancy, throw a stick or two of cinnamon in there. Bring to a boil. Reduce heat to low-medium and cook them for two hours. Drain and allow your clementines to cool.
- Chop up your clementines. You’re going to use everything, the peel, the pith, the pulp, the juice. Just remove any seeds!
It should all be pretty mushy when you finish chopping, but not pureed!
- Start your oven to baking at 375F
- Prepare an 8″ springform pan by lining it with parchment paper, and giving it a light grease.
- In a medium-large bowl beat your eggs. Add your sugar, almond flour and baking soda. Mix well, adding the chopped up clementines toward the end.
- Pour into your prepared pan.
- Bake in the oven on the middle rack for 40 minutes, then cover it up with tinfoil and bake for another 20 minutes (1 hour total).
- Your cake is ready when a toothpick or skewer comes out clean.
- Let it cool completely on a cooling rack, then remove by carefully lifting up the parchment paper and gently peeling it away.
- Store in an airtight container in your fridge for up to two weeks!
You could make a glaze for this cake, but I never really do.