Clementine Cake
Ingredients
- 5 -6 seedless clementines, peeled and thinly sliced ⓘ
- 3/4 cup homemade orange marmalade or 3/4 cup store-bought orange marmalade, hot ⓘ
- 1 cup ground almonds ⓘ
- 3/4 cup unbleached all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 2 seedless clementines, peels and pith removed, cubed ⓘ
- 1 cup sugar ⓘ
- 1/4 cup unsalted butter, melted ⓘ
Instructions
- With the rack in the middle position, preheat the oven to 325°F Line the bottom of a 8-inch springform pan with parchment paper. Butter the sides.
- Arrange half the clementine slices, overlapping, on the bottom and sides of the pan, stopping 3/4 inch from the rim. Brush with 1/4 cup marmalade. Cover with the remaining clementine slices, taking care not to leave any gaps. Brush with 1/4 cup marmalade. Set aside.
- In a bowl, combine the ground almonds, flour, baking powder and salt. Set aside.
- In a food processor, puree the clementine cubes with the sugar and butter. Add the eggs and mix until fully combined.
- Add the dry ingredients and mix until smooth. Scrape the batter into the pan, covering the clementine slices.
- Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
- Let cool for about 10 minutes. Run the tip of a knife around the cake before unlatching the pan.
- Place upside down on a plate and unmould. Brush with the remaining warm marmalade. Let cool completely before serving.
Nutrition & Diet Analysis (per serving)
628
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).