Christmas cake with clementines and cinnamon
Contains dairy products, eggs, almonds and pistachios
This is a drier cake with steamed clementines, intense cinnamon flavor, pistachios and almonds. You can baste the cake with e.g. rum, gin, Cointreau, Bailey’s, heavy cream or orange juice when baked or before serving.
Serves 8-10
Preparation time: 1,5-2 hours
Ingredients
6-8 clementines (-> steamed for ~45 min and pureed into ~250 ml mush)
50 ml roasted, ground pistachios; if you prepare the pistachios yourself, spread them on a baking sheet and roast for 7-9 min in the oven (175°C) and crush in mortar or blender
50 ml ground almonds (or almond powder/flour) and a handful of almond flakes or ground almonds to line the cake tin
300 ml plain flour
1 teaspoon baking powder, mixed with flour
0,5 teaspoon baking soda, mixed with flour
0,5 teaspoon vanilla seeds (or equivalent amount vanilla extract)
2 tablespoons cinnamon powder
150 ml sour cream/crème fraîche
100 ml melted, cooled butter + 2 tablespoons softened butter for lining the cake tin
200 ml caster sugar
2 eggs, yolks and whites separated
Preparation
Steam the unpeeled clementines for ~45-50 minutes until soft. Halve and discard possible seeds and hard stems. Don’t peel. Puree the clementines in a mixer/blender into ~250 ml fruit mush.
Warm the oven (175°C). Line a cake tin with butter and almond flakes or ground almonds. Mix all ingredients except the egg whites in a large bowl. Whisk the egg whites in a separate bowl with a whisk/beater for a couple of minutes and turn the foam/froth carefully into the dough until it’s smooth. Pour the dough into the tin and cook in the lower part of the oven for ~45-50 min. Let cool in the tin and flip on a serving plate. Garnish with almond flakes and icing sugar.
Contains dairy products, eggs, almonds and pistachios
This is a drier cake with steamed clementines, intense cinnamon flavor, pistachios and almonds. You can baste the cake with e.g. rum, gin, Cointreau, Bailey’s, heavy cream or orange juice when baked or before serving.
Serves 8-10
Preparation time: 1,5-2 hours
Ingredients
6-8 clementines (-> steamed for ~45 min and pureed into ~250 ml mush)
50 ml roasted, ground pistachios; if you prepare the pistachios yourself, spread them on a baking sheet and roast for 7-9 min in the oven (175°C) and crush in mortar or blender
50 ml ground almonds (or almond powder/flour) and a handful of almond flakes or ground almonds to line the cake tin
300 ml plain flour
1 teaspoon baking powder, mixed with flour
0,5 teaspoon baking soda, mixed with flour
0,5 teaspoon vanilla seeds (or equivalent amount vanilla extract)
2 tablespoons cinnamon powder
150 ml sour cream/crème fraîche
100 ml melted, cooled butter + 2 tablespoons softened butter for lining the cake tin
200 ml caster sugar
2 eggs, yolks and whites separated
Preparation
Steam the unpeeled clementines for ~45-50 minutes until soft. Halve and discard possible seeds and hard stems. Don’t peel. Puree the clementines in a mixer/blender into ~250 ml fruit mush.
Warm the oven (175°C). Line a cake tin with butter and almond flakes or ground almonds. Mix all ingredients except the egg whites in a large bowl. Whisk the egg whites in a separate bowl with a whisk/beater for a couple of minutes and turn the foam/froth carefully into the dough until it’s smooth. Pour the dough into the tin and cook in the lower part of the oven for ~45-50 min. Let cool in the tin and flip on a serving plate. Garnish with almond flakes and icing sugar.
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