CLEMENTINE CAKE RECIPE – NYT COOKING
Provided by: John Willoughby
Total time: 3 hours 45 minutes
Yield: 8 to 12 servings
|5 medium clementines (about 375 grams)|
|Spray cooking oil|
|6 large eggs|
|1 cup sugar|
|1 teaspoon salt|
|2 cups almond flour or very finely ground blanched almonds|
|2 teaspoons baking powder|
|Powdered sugar, chocolate glaze or candied clementines, for garnish|
- 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 degrees. 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 and/or candied clementines.
@context http//schema.org, Calories 279, UnsaturatedFatContent 3 grams, CarbohydrateContent 28 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 2 grams, SodiumContent 261 milligrams, SugarContent 23 grams, TransFatContent 0 grams
NIGELLA LAWSON’S CHOCOLATE ORANGE CAKE | EASY BAKING RECIPE
Provided by: Nigella Lawson
Total time: 1 hours
Cook time: 1 hours
Yield: Makes about 8 slices
Note: You can leave out the baking powder and bicarb if dietary requirements make that desirable, but in that case, I'd use a 23cm tin instead and expect it to need slightly less cooking time.
Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. Drain and, when cool, cut the oranges in half and remove any big pips. Then pulp everything – pith, peel and all – in a food processor, or see below if you're proceeding by hand.
Once the fruit is cold, or near cold (though actually I most often cook the oranges the day before I make the cake), preheat the oven to gas mark 4/180°C. Butter and line a 20cm springform tin.
Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but still slightly knobbly with the flecks of puréed orange. Or you could chop the fruit finely by hand, and with a wooden spoon beat the eggs one by one into the sugar, alternating with spoons of mixed ground almonds and cocoa, then the oranges, though I have to say I've only ever made this the lazy way.
Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
CHOCOLATE CLEMENTINE CAKE RECIPE | ALLRECIPES
Provided by: BabkaGal
Categories: Orange Desserts
Total time: 1 hours 29 minutes
Prep time: 25 minutes
Cook time: 24 minutes
Yield: 1 9-inch layer cake
|½ cup water, or as needed|
|1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)|
|½ cup vegetable oil|
|¼ teaspoon orange extract, or more to taste|
|¼ teaspoon vanilla extract|
|1 pinch salt|
|1 drop red food coloring|
|2 (16 ounce) containers chocolate fudge frosting|
|1 clementine, peeled and finely chopped|
|1 clementine, peeled and segmented, or more to taste|
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.
- Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top.
- Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more.
- Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.
Calories 569.2 calories, CarbohydrateContent 80.1 g, CholesterolContent 47.2 mg, FatContent 27.8 g, FiberContent 1.5 g, ProteinContent 4.3 g, SaturatedFatContent 6.6 g, SodiumContent 404.6 mg, SugarContent 62.5 g
CHOCOLATE TORTE RECIPE | JAMIE OLIVER CHOCOLATE RECIPES
Provided by: Jamie Oliver
Total time: 50 minutes
|350 g quality dark chocolate (70%)|
|250 g unsalted butter|
|5 large free-range eggs|
|250 g white caster sugar|
|200 ml fresh clementine juice (roughly 15 clementines)|
- Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size.
Grease a 25cm round cake tin all over with the remaining butter and line the base with greaseproof paper. Remove the chocolate from the heat, leave to stand for a couple of minutes, then pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the lined tin. Give a few taps on the work surface to bring the air bubbles to the surface, then place the tin into a shallow roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. Gently slide the shelf back in and bake for 35 to 40 minutes, or until set but with a slight wobble.
Squeeze the clementine juice through a sieve into a small pan and simmer over a low heat for 20 minutes, or until syrupy enough to coat the back of a spoon. Carefully pour it into a bowl and leave to cool.
Remove the torte from the oven and leave to cool in the water-filled tin for 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and peel off the paper. Slice and serve with a drizzle of clementine syrup.
Calories 319 calories, FatContent 20.9 g fat, SaturatedFatContent 12.3 g saturated fat, ProteinContent 3.5 g protein, CarbohydrateContent 31.4 g carbohydrate, SugarContent 31.2 g sugar, SodiumContent 0.2 g salt, FiberContent 0 g fibre
CHOCOLATE CLEMENTINE CAKE RECIPE | SIDECHEF
Provided by: Olive and Artisan
Categories: Vegetarian,Pescatarian,Baked Goods,Baking,Valentine’s Day,Dairy-Free,Shellfish-Free,Weekend Project,Gluten-Free,Soy-Free,Winter,Fish-Free,Peanut-Free,Grain-Free,Trending,Tomato-Free,Oven,Stove
Total time: 12600S
|1 cup Granulated Sugar|
|1/2 cup Brown Sugar|
|2 1/3 cup Almond Flour|
|1/3 cup Unsweetened Cocoa Powder|
|2 tablespoon Vegetable Oil|
|1 teaspoon Baking Powder|
|to taste Clementine|
|to taste Powdered Confectioners Sugar|
|to taste Chocolate Shavings|
- Boil the Clementine (5) for 2 hours. Drain and cool. If they have seeds, remove them. Vigorously mix the softened fruits together to until you have a thick paste.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pan, and place a round piece of parchment paper on the bottom.
- Line the perimeter of the pan with thin slices of Clementine (to taste).
- Mix the clementine paste, Granulated Sugar (1 cup), Brown Sugar (1/2 cup) together until smooth.
- Add the Egg (6), Almond Flour (2 1/3 cup), Unsweetened Cocoa Powder (1/3 cup), Vegetable Oil (2 tablespoon), and Baking Powder (1 teaspoon) and mix until uniform. Pour into the prepared pan and place in the oven on the middle rack.
- Bake for about 40-50 minutes. Any time I've made this cake the baking time varies. Be sure to start checking for doneness at 40 minutes or earlier. If it looks like it's burning, cover with foil for the last few minutes. When I baked it in a cast-iron skillet it only took 30 minutes. It's done when it no longer has a jiggle in the center and is firm to the touch.
- Cool in the pan for about 30 minutes. Remove from the pan by loosening the sides with a butter knife, placing a serving dish over the cake pan, and flipping the cake upside down onto the serving dish. Remove the parchment paper.
- Sprinkle with Powdered Confectioners Sugar (to taste) and Chocolate Shavings (to taste).
Calories 102 calories, ProteinContent 2.9 g, FatContent 5.6 g, CarbohydrateContent 12.1 g, FiberContent 1.3 g, SugarContent 9.9 g, SodiumContent 23.2 mg, SaturatedFatContent 1.2 g, TransFatContent 0.0 g, CholesterolContent 30.4 mg, UnsaturatedFatContent 4.1 g
How do you make a clementine cake?
The clementine syrup soaks into the cake making this cake completely irresistible. Dry ingredients: Sift the flour, baking powder, salt and caster sugar into a large mixing bowl. Wet ingredients: Add the yogurt, eggs, vanilla extract, canola oil and clementine zest and mix until just combined.
How to bake Clementines in oven?
Preheat oven to 375 degrees. Grease a 9-inch pan, and place a round piece of parchment paper on the bottom. Line the perimeter of the pan with thinly-sliced, fresh clementines. Mix the clementine paste, sugar, and brown sugar together until smooth.
What is the best way to cook Clementine syrup?
This syrup-soaked clementine cake is an easy, one-bowl recipe that is just the perfect way to use clementines when they’re in season. Preheat the oven to 180°C/350°F. Grease and line a standard loaf pan with parchment paper.
What do Clementine cakes taste like?
The clementine flavor in the best of these cakes was surprisingly sweet, with just a hint of pleasant bitterness. But those recipes called for cooking the whole clementines in water for 2 hours (to tame the rind’s bitterness and soften the fruit) before pulverizing them in a food processor.