Clementine Torte: Place the Clementines in a saucepan and
cover with cold water. Bring to a boil and then reduce the heat and simmer the Clementines
for about two hours or until very soft. Then remove the Clementines from the water, place in
a strainer, and let the oranges cool completely. (This step can be done a
day ahead. Once the oranges have cooled completely, cover, and place in the
refrigerator. Bring to room temperature before using.)
Preheat your oven to 375 degrees F (190 degrees C). Butter and line
the bottom of a 9 inch (23 cm) springform pan with parchment paper.
Once the Clementines have completely cooled,
cut them into large chunks, remove any seeds, and place the Clementines (skins and
all) in your food processor. Add the eggs and vanilla extract and process until
you have a smooth mixture. Then, in a large bowl, whisk together the sugar, baking powder, salt and
ground almonds. Add the orange mixture to the almond mixture and whisk
or stir to combine. Pour the batter into your prepared pan and bake for about
45 - 60 minutes, or until a toothpick
inserted in the center of the cake comes out clean. If you find the cake over
browning, cover the cake with a piece of lightly buttered aluminum foil. Remove
from oven and place on a wire rack to cool completely
before removing the sides of the springform pan.
This cake is best after it has been allowed to
sit overnight. Serve with whipped cream.
Makes about 8 - 10 servings.
Scan for Demonstration Video
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Clementine Torte:
1 pound (450 grams) Clementines (4
to 6
depending on size)
6 large eggs,
at room temperature
1 teaspoon pure
vanilla extract
1
1/4 cups (250 grams) granulated white
sugar
1 teaspoon
baking
powder
1/4 teaspoon salt
2 1/2 cups
(250 grams)
almond
flour (meal) or finely ground almonds
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