Thursday, March 26, 2015

clementine cake

i love anything citrus.
citrus cocktails, citrus gummies, citrus desserts.
you get the picture :)

the great part about this cake is that you can
appease the chocolate lovers in your life as well!

recipe via Jerusalem

cake & syrup ingredients
3/4 cup, room temp
scant 2 cups of superfine sugar
4 large clementines, grated and juiced, separated
1 lemon, grated and juiced, separated
2 1/2 cups almond flour or almond meal, divided
5 large eggs, beaten
3/4 cup + 1 tablespoon flour
pinch of salt

chocolate glaze ingredients
5 oz dark chocolate pieces or chips
6 tablespoons unsalted butter, diced
2 1/2 teaspoons honey
1 1/2 teaspoons cognac (you can also use brandy, bourbon or rum)


1. preheat the oven to 350 degrees
butter the bottom and sides of a 9" springform pan
and sprinkle with flour or line bottom with parchment paper.

2. place butter and 1 1/2 cups sugar and both zests 
in a stand mixer and beat on low to combine well. 
do not over mix.

3. add half of almond flour and continue mixing until combined

4. with the machine running, gradually add beaten eggs, 
stopping to scrape bottom and sides as you go.
add reminding almond flour, regular flour, salt and beat until completely smooth.

5. pour cake batter into pan and level with a spatula.
bake for 50 to 60 minutes or until toothpick comes out a bit moist.

6. when cake is almost done, place remaining 1/3 cup sugar 
and citrus juices in a small saucepan and bring to a boil 
(juice should be roughly 1/2 cup)
when the syrup boils, reduce to a simmer for a couple minutes.

7. as soon as cake is done, brush it with the boiling syrup, 
making sure all the syrup soaks in. 
leave the cake to cool completely in pan. 
you can serve it from there OR continue with step 8 to create a chocolate glaze :)

8. place butter, chocolate and honey in a heat proof bowl 
and melt over saucepan or in the microwave. 
once melted, whisk everything together and fold in cognac/brandy/rum.
pour icing over the cooled cake.

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