Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh clementine juice
- 1 tablespoon clementine zest
- 1/2 cup milk
- 2 tablespoons poppy seeds
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. 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.
4. Add the clementine juice and zest to the butter mixture and mix until combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the poppy seeds.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 17g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 300mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 28g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Clementine juice and zest can be substituted with orange juice and zest.
- Poppy seeds can be omitted or substituted with sesame seeds.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter.
- Top the cake with a clementine glaze made with powdered sugar and clementine juice.
- Serve the cake with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter to avoid a tough cake.
- Use fresh clementines for the best flavor.
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 warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh clementine slices or candied clementine peel.
Garnishes:
- Fresh mint leaves
- Candied clementine peel
- Whipped cream
Pairings:
- Hot tea or coffee
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding more milk to the batter.
- If the cake is too moist, try increasing the baking time or reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to prepare the cake.
- Use fresh ingredients and check for any signs of spoilage before using them.
- Store the cake properly to avoid any contamination.
Food history:
- Clementines are a hybrid between mandarins and sweet oranges and were first discovered in Algeria in the early 20th century.
- Poppy seeds have been used in baking for centuries and were popular in ancient civilizations such as Greece and Rome.
Flavor profiles:
- The cake has a sweet and tangy flavor from the clementines and a nutty flavor from the almond flour.
- The poppy seeds add a subtle crunch and a slightly nutty flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
- The cake can also be served as a snack with a cup of tea or coffee.
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