Ingredients with Measurements:
- 3 clementines
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- Powdered sugar, for dusting
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. Wash the clementines and place them in a pot of boiling water. Boil for 2 minutes, then drain and repeat the process twice more.
3. Cut the clementines into quarters and remove any seeds. Place them in a food processor and pulse until they are finely chopped.
4. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt.
5. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. Add the chopped clementines to the butter mixture and mix until well combined.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, and mix until just combined.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 340
Fat: 17g
Saturated Fat: 7g
Cholesterol: 105mg
Sodium: 270mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 30g
Protein: 7g
Substitutions for ingredients:
- You can use orange or tangerine instead of clementines.
- If you don't have almond flour, you can use all-purpose flour instead.
- You can use sour cream instead of Greek yogurt.
Variations:
- Add 1/2 cup of chopped almonds to the batter for extra crunch.
- Add 1 tsp of cinnamon to the batter for a warm flavor.
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
Tips and tricks:
- Make sure to boil the clementines three times to remove any bitterness.
- Don't overmix the batter, as it can make the cake tough.
- Let the cake cool completely before dusting with powdered sugar.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warm.
Presentation ideas:
- Serve the cake on a cake stand or plate.
- Dust the top of the cake with powdered sugar and garnish with fresh clementine slices.
Garnishes:
- Fresh clementine slices
- Whipped cream
- Toasted almonds
Pairings:
- Hot tea or coffee
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Green salad with citrus vinaigrette
Troubleshooting advice:
- If the cake is too dry, try adding more Greek yogurt to the batter.
- If the cake is too moist, try reducing the amount of clementines in the batter.
Food safety advice:
- Make sure to wash the clementines before using them.
- Store the cake in an airtight container to prevent contamination.
Food history:
- The clementine is a hybrid of the mandarin orange and was first discovered in Algeria in the early 1900s.
Flavor profiles:
- The cake has a sweet and tangy flavor from the clementines, with a nutty taste from the almond flour.
Serving suggestions:
- Serve the cake as a dessert or for breakfast or brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A