Clementine cake
Extremely moist and scrumptious, this melt-in-your-mouth cake is loaded with vibrant clementine flavor that will brighten up your gloomy cold winter days! It is easy to make and a perfect sweet treat especially when the citrus season is at its peak!
Clementine cake
Yield: 12
Ingredients
For the cake:
- 1 cup butter softened
- 1 cup sugar
- 6 eggs separated
- 1 3/4 cups almond flour
- 1/2 cup semolina
- Zest of 6 Clementines
- 1/2 cup fresh Clementine juice
For the syrup:
- 1/2 cup sugar
- 1/2 cup Clementine juice
- Juice of 1 lemon
Instructions
- Preheat the oven to 350 degrees F (175 C).
- Grease a 9-inch springform pan with butter and line it with parchment paper.
- In the bowl of an electric mixer, beat together the butter and the sugar on medium- high speed for 5 minutes or until light and fluffy.
- Add the egg yolks one at a time mixing after each addition.
- Mix the almond flour and semolina together in a small bowl.
- Lower the speed and whisk the almond semolina mixture into the egg mixture alternating with the Clementine juice and ending with the dry ingredients. Stir in the zest.
- Whisk the egg whites until white peaks form. Slowly fold the egg whites mixture into the batter.
- Pour the batter into the prepared pan and bake in the heated oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
- Meanwhile prepare the syrup: Mix the sugar with the Clementine and lemon juice in a saucepan. Bring to a bowl and simmer for 2 minutes.
- Remove the cake from the oven and let rest for 5 minutes.
- Release from the pan and place on a serving platter.
- Pierce the cake all over with a toothpick and pour the warm syrup all over. Let the cake absorb the syrup and cool completely.
- Slice, serve and enjoy!
