Description
A delicious cake made with whole clementines, almond flour, and chocolate ganache.
Ingredients
Scale
- 5 medium clementines
- 6 large eggs (room temperature)
- 1 cup (198 g) granulated white sugar
- 1 teaspoon table salt
- 2 cups (192 g) almond flour or very finely ground blanched almonds
- 2 teaspoons baking powder
- 4 ounces semi-sweet or bittersweet chocolate (chopped or chips)
- ½ cup (120 ml) heavy cream
Instructions
- Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
- Heat oven to 350℉. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
- In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
- Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar or with chocolate glaze or candied clementines.
- Place chopped chocolate in a heatproof bowl.
- Heat cream in a saucepan over low heat, or in the microwave in 30-second intervals, until hot but not boiling.
- Pour over the chocolate and let sit for 3-5 minutes. Then stir until smooth. Pour over the cake letting the ganache drip down the sides. Refrigerate for 20 minutes until firm.
Notes
- Make sure to allow the cake to cool completely before adding the ganache.
- This cake can be made up to 2 days ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg