Clementine and almond cake

I have been experimenting with turn-over cake recipes using a basic dough. Some were caramelised and others not, but I was never totally satisfied with the results. I kept trying, shifting ingredients, chopping and changing and after some disasters and unsatisfactory results I was finally pleased with this cake based on ground almonds which keep it moist and combine so well with citrus fruits.  Even though the clementine season is out I am happy to make it once more and save the recipe for next year!

Clementine and almonds turnover cake

For the dough:
165g butter
150 Caster sugar
3 eggs
100g ground almonds
50 g plain white flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Juice of one clementine
1 tablespoon Grand Marnier
5 clementines
20 g flaked almonds

For the caramel:
100 g sugar
1 tablespoon water
Few drops of lemon juice
In an electric mixer, cream butter until soft; gradually add sugar until incorporated. 
Add each egg separately waiting for it to be blended before adding the next one.
Add ground almonds, flour, baking powder and bicarbonate of soda. 
Mix with the paddle attachment on low speed; alternatively you can mix by hand using a spatula.
Add the juice and stir to blend.

Place sugar and water in a small pan over medium to high heat. Stir to ensure that sugar has melted before squeezing a few drops of lemon juice to stop the sugar from crystallising. Keep it bubbling on high to medium heat; as soon as it turn a dark golden colour pour the caramel into the cake tin and tilt it on all sides until the whole base is covered.

Skin the clementines with a sharp knife and cut into 1 cm slices.

Place the good side of the fruit slice face down, in the bottom of the caramelised tin.
Cover the gaps with flaked almonds and all around the tin.

Spoon the cake dough over and place in a pre-heated oven at 180 C. 

Bake for 40 minutes or until an inserted skewer comes out clean.

Allow to cool a little on a wire rack before turning out onto a serving dish.

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