After watching “The Secret Life of Walter Mitty” I became obsessed with clementine cake. In the movie, this cake travels all over the world and everyone loves it. Don’t worry, no plot spoilers here 🙂
So, I looked around online for a recipe – and there are a lot of clementine cakes recipes out there. Here’s one of the wonderful things about clementine cake – without altering the recipe at all it’s gluten-free. Amazing!!! This type of orange cake has roots in Mediterranean cultures, including Arabic, Spanish, Italian, and Sephardic Jew. It is a surprisingly moist and simply delicious cake. I’ve based this recipe on a combination of two recipes that I found – Clementine Cake by Nigella Lawson and Walter Mitty Clementine Cake by Cathy Merenda.
For this recipe, you will need:
6 clementines, small (enough for 1/2 c. juice)
3 T. soft butter
2 c. powdered sugar
Note, I used another 5 clementines to make candied clementine slices for garnish.
First, put the clementines for the cake an the gaze into a stockpot, cover with cold water and bring to a boil. Lower the heat to simmer the clementines for approximately 1.5 hours.
Once the clementines are cooked, let them cool. I accelerated this process by placing them in the fridge.
Next, preheat the oven to 375 degrees F and prepare an 8″ or 9″ springfoam pan. Butter the pan and line with parchment paper.
Next, beat the eggs and sugar (cane and palm).
Continue to mix the eggs and sugar on medium speed until the mixture doubles in volume. The mixture should also lighten in color and have some structure.
Once the clementines are cooled, chop them finely in a food processor. You can also do this by hand if you don’t have a food processor.
Combine the chopped clementines and the egg/sugar mixture. Add the almond flour, vanilla, and heaping teaspoon of baking powder and mix until combined.
Fill the lined spring foam pan and bake for 45 minutes – 1 hour.
The cake is done baking when a toothpick inserted in the center comes out clean. Cool the cake on a wire rack.
While the cake is cooling, make the icing/glaze. It’s really somewhere between an icing and a glaze. It has more structure than a glaze but is definitely not as thick as an icing. It’s delicate and the perfect complement to this cake.
First, juice 5-6 clementines. You need about 1/2 c. of clementine juice.
In a mixing bowl, combine the softened butter and 1 c. of powdered sugar. Add 1/4 c. of the clementine juice and continue to mix. Mix in the remaining cup of powdered sugar. Finish the glaze by mixing in the remaining 1/4 c. of clementine juice.
Once the cake has completely cooled, glaze the top of the cake. Let generous amounts of the glaze fall over the edge of the cake onto the sides.
If you were adventurous enough to make the candied clementine slices, garnish with them. In my opinion, they really make the cake.
This is cake is really such a treat, I am positive you will love it!
You can replace the clementines with lemons, or even a mixture of the two. Maybe even grapefruit 🙂 Use candied blood orange slices for a dramatic flair.