Monday, February 16, 2015

Clementine Ginger Cake-Black and White Wednesday #157-Clementine Still Life

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Using up a box of clementines with only two people in a household will keep you busy. Sweet, juicy and seedless, clementines make a great snack; are delicious in a spinach salad or in an orange jalapeño salsa, but that will only consume half a box or so. While doing a little research on  what to make with the rest of  the clementines, I came across a cake that required boiling the clementines whole, peel and all. Apparently, boiling softens the peel which makes them easier to puree in a food processor and also, mellows the white pith.  Having never used this technique for making a citrus cake, I was intrigued. Boiling the clementines takes about two hours, but can be done ahead of time, pureed and refrigerated up to 2 days before making the cake.
Clementine Ginger Cake
Adapted from 

5 medium clementines, about 1 pound
6 large eggs
1 cup sugar
1/2 teaspoon salt
2 cups ground almonds or almond flour
2 teaspoons baking powder
1/2 teaspoon almond extract
1/4 cup crystallized ginger, finely diced
For Glaze and Garnish
1/2 cup powdered sugar
Enough clementine juice to make a glaze-2-3 tablespoons
Thin slices of clementine

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 for two hours, adding more water if necessary. Carefully remove clementines from the water and cool enough to handle. Halve, remove any seeds and hard bits and puree in a food processor. Set aside or refrigerate covered up to two days before completing the cake.

Preheat oven to 350°F. Lightly grease a 9-inch springform pan. Set aside. In a large bowl, whisk the eggs together with the sugar, salt and clementine puree. Add the almond flour, baking powder, crystallized ginger and almond extract. Stir until just combined.

Pour batter into prepared springform pan and bake until edges are golden brown and begin to pull away from the sides of the pan, about 1 hour. This could take longer depending on your oven. Remove from oven to a wire cooling rack. After 15 minutes, run a knife around the edges to loosen the cake from the sides of the pan. Remove cake from springform pan and cool completely. 

Mix together the powdered sugar and clementine juice. Arrange the clementines slices over the cake and brush on the glaze.
Clementine Still Life

Clementine Still Life-Black and White

The above black and white image is my contribution to Black and White Wednesday #157, hosted this week by our lovely and talented admin, Cinzia. If you are an aficionado of culinary monochrome images and would like to contribute to or host this biweekly event, the simple rules and host line-up are posted here.

Please do not use images or text without my permission. 


Martha said...

Looks delicious and all the photos, as usual, are brillant.

Cindystar said...

Your cake looks delicious and fruits in b/w are so pretty evanescent :-)
Thanks for being so faithful to BWW ;-)
The gallery is now up:

Simona Carini said...

What a beautiful idea the still life and beautifully done. Lovely cake too.

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