Clementine Sprinkle Cake Recipes

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CLEMENTINE CAKE

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h50m

Yield 1 (8-inch) cake

Number Of Ingredients 5



Clementine Cake image

Steps:

  • Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
  • Preheat the oven to 375 degrees F.
  • Butter and line an 8-inch springform pan with parchment paper.
  • Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
  • Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
  • I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

4 to 5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder

CLEMENTINE CAKE

Categories     Cake     Bake

Yield makes 8 to 10 servings

Number Of Ingredients 13



Clementine Cake image

Steps:

  • Preheat the oven to 350°F. Grease and flour a 9 1/2 x 13-inch casserole dish.
  • In the bowl of a electric mixer fitted with the whisk attachment, combine the water, cake mix, egg whites, 1/2 cup of the clementine juice, the canola oil, and 1 teaspoon of the clementine zest. Beat on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes. Pour the batter into the prepared casserole dish. Place the sections from 2 clementines evenly across the top of the batter; gently press down into batter. Chop the remaining 2 clementines' sections and sprinkle over the batter. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove the cake from the pan and set it on a wire rack to cool completely.
  • To make the frosting, in a small bowl, beat the butter until light and fluffy. Add the confectioners' sugar, remaining 1/2 teaspoon clementine zest, and 5 teaspoons of clementine juice, and beat with a wire whisk until combined. If the frosting is too thick to spread, thin it by adding more juice. Frost the cooled cake.
  • In a small microwave-safe bowl, melt the chocolate chips and stir until smooth. Dip the clementine sections for the garnish halfway into the chocolate and allow the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set.
  • To serve, cut the cake into slices and place one chocolate-dipped clementine section on each slice.

Vegetable shortening, such as Crisco
All-purpose flour
3/4 cup water
1 (18.2-ounce) box white cake mix
4 large egg whites, lightly beaten
1/2 cup plus 5 to 6 teaspoons clementine juice (from about 7 clementines)
1/4 cup canola oil
1 1/2 teaspoons grated clementine zest
4 clementines, peeled, sectioned, and membranes removed
1/3 cup unsalted butter, softened
3 cups confectioners' sugar
3/4 cup semi-sweet chocolate chips, for garnish
24 clementine sections with membranes removed (about 2 1/2 clementines), for garnish

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