Description
A dense, buttery almond cake baked over a layer of fresh clementines. This winter dessert is fragrant, moist, and naturally sophisticated.
Ingredients
- 1 1/3 cups (265g) granulated sugar
- 1 cup (225g) unsalted butter, softened
- 3/4 cup almond paste
- 1 cup (100g) pastry flour, divided
- 1 1/2 teaspoons (7.5g) baking powder
- 1/2 vanilla bean, split lengthwise, seeds scraped
- 1 teaspoon (3g) kosher salt
- 6 large eggs
- 4 ripe clementines, peeled and sectioned
- 3 tablespoons fresh orange zest
Instructions
- Preheat your oven to 325°F (165°C). Prepare a 9-inch round cake pan by lining it with parchment paper and spraying well with flour-based baking spray.
- Arrange the peeled clementine sections in a single, even layer at the bottom of the prepared pan.
- In a small bowl, whisk together 3/4 cup of the pastry flour, baking powder, and salt.
- In a food processor, combine the granulated sugar, orange zest, almond paste, and the remaining 1/4 cup of pastry flour. Pulse for 3-4 minutes until the mixture is uniform and the paste is broken down.
- While the processor is running, add the butter one tablespoon at a time, followed by the vanilla bean seeds. Process for another 3-4 minutes until smooth.
- With the motor running, add the eggs one at a time, allowing each to incorporate fully. Add the whisked flour mixture and pulse briefly until just combined.
- Pour the batter over the clementines in the pan. Bake for 55 to 60 minutes, or until a tester inserted in the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then run a knife around the edge and invert onto a wire rack to cool completely.
Notes
If making candied clementines for garnish: Boil 1 cup sugar and 1 cup water, then simmer sliced clementines in the syrup for 20 minutes.
- Prep Time: 25 min
- Cooling Time: 1 hr
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: clementine almond cake, citrus dessert recipe, winter baking, almond paste cake, upside down cake