Preheat the oven to 190☌, grease a 21cm cake tin and line the bottom of the tin with greaseproof baking paper (I trace the tin onto the paper and cut to size). Pop the halved oranges (skin, pith, and flesh) into a blender and blitz until smooth. Drain and cool the oranges, then cut in half and remove the seeds. If the water levels go down you can top up with fresh water. With the lid on, bring to the boil and simmer for 2 hours. Put the oranges in a pan and fill with cold water to cover. Which, of course, is best eaten with lashings and lashings of whipped cream. Garnish with chopped hazelnuts and orange rind if desired.This is honestly one of the easiest cakes I’ve ever made, and is incredibly consistent – definitely recommended for those who aren’t confident bakers. It’s super moist and a little dense with no flour involved you can make it gluten free by excluding baking powder, for me this makes very little difference to the end result. Carefully add to top of cake and using an offset spatula, spread to the edges and start to fall off the edges. Allow to cool until it is at the pouring consistency you want– I like this one to be just thick enough to kinda hang off the edge but not totally drippy. Remove plate and whisk until combined and smooth. Cover (I use a plate set over the bowl but you can also use aluminum foil or plastic wrap) and let sit for 5 minutes. In small saucepan set over medium heat, add cream and heat until steaming and bubbles are forming on the outside edge– once it starts to get the idea it’s about to start boiling, remove from heat.Īdd hot cream to chocolate and stir quickly. To make the ganache: Finely chop the chocolate and add to heat proof bowl. Transfer cake (on parchment round) to serving plate. To remove the cake, carefully run a thin knife around the outside edge of the pan and release the springform collar. Remove from oven and allow to cool completely in the pan on a cooling rack. The cake is done when the skewer comes out clean with no crumbs attached. Pour cake batter into prepared pan and bake for 30-50 minutes, checking at the 30 minute mark with a wooden skewer. Add back in clementine pulp, eggs, sugar, salt and baking powder and process until smooth and homogenous. In the now-empty bowl of the food processor, add whole hazelnuts (if not using pre-ground Hazelnut Flour) and process until finely ground. If you have a particularly seedy batch of Clems, remove seeds before processing. I did not make any effort to remove the handful of seeds that might have been in the Clementines and after processing I didn’t notice any texture issues or seeds lurking. Note: Clementines are advertised as “seedless” but we all know sometimes a seed or two makes its way in. Prepare a 9 inch springform pan with parchment paper and spray with nonstick cooking spray. Remove to medium bowl, do not clean out food processor. Drain from water and add to food processor and process until finely chopped. Bring to a boil and cook for 1.5-2 hours or until skins are incredibly soft. Whole Clementine Cake with Hazelnuts & Bittersweet Ganache Makes one 9 Inch CakeĨ oz Clementines (dependent on size, this is about 4 clementines)Ģ 1/3 C hazelnuts (250g), ground fine (or substitute Hazelnut Flour)Ĭhopped Hazelnuts & Clementine zest strips for garnish (optional)Īdd the clementines to a medium sized saucepan and cover with cold water. This cake, a one-layer beauty (one of my favorites), is then topped with a thick ganache glaze. It’s kind of the perfect thing to do with those last few clementines in the fridge drawer that are less than peak freshness. This gluten free cake is made with ground hazelnuts as the base, and whole clementines which are slowly boiled (yes, boiled) before mixing into the cake so their thin skins can be incorporated without any texture issues. I had the idea for utilizing thin skinned, sweet, whole clementines in something (a drink, a cake, roasted chicken…) and in perusing the internet came across a Clementine Cake modified by Deb Pearlman of Smitten Kitchen from a Nigella Lawson recipe and decided to make a version of it for myself. In-season clementines, oranges, pomelos, grapefruits, meyer lemons, persian limes, kumkuats, I could go on and on. ![]() Every year, in the dredges of February, I’m brought back to life by the abundance of citrus.
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