To get the most out of the season of citrus fruit, here is a delicious, spongy cake that is very easy to make, contains only four ingredients, is very moist and aromatic, and is gluten-free. You can also use another citrus fruit, such as lemons, in place of the clementines, which would also be delicious.
This cake tastes the best fresh. If you don’t eat it immediately, store it in the refrigerator tightly covered with cellophane.
TIP: Do not discard the clementine’s cooking liquid. You can easily turn it into a tasty syrup that can be used in a different recipe, as a flavoring to an ice tea or a drink. I am using this recipe as a glaze for this cake. If you decide on this option, cut the sugar in this recipe by 2/3
4 clementines (organic preferred since we are using the outer peel)
1 tsp baking powder
9 oz almond flour
8 oz white sugar (If making clementine simple syrup, cut the sugar in half or less)
Parchment paper cut to fit the springform
Butter to oil the pan and the parchment paper
(All ingredients should be the same, preferably room temperature)
Preheat the oven to 375F
Place clementines in a small pan with cold water, just till they are covered, and simmer for about two hours. Keep the cooking water if making the syrup.
When cooled, add the whole fruit to a food processor or mixer.
Mix till liquid.
Using the food processor, mixer, or by hand, mix the egg whites until “stiff peaks” form.
Mix egg yolks with sugar
Add mixed clementines liquid to the mixture of yolks and sugar and mix well.
In a separate bowl, combine almond flour baking powder until evenly distributed, and in two batches, add almond flour and mix together. Gently fold in egg whites, preferably by hand. Do not overmix.
Pour the batter into an oiled baking form covered with oiled parchment paper and place it in the hot oven. Bake for approximately 40 minutes
If using clementines syrup to finish the cake, mix one cup of clementine water with 1 cup of sugar and boil until liquid thickens into a simple syrup.
Remove from the oven, and while still warm, poke holes with a large fork evenly around the cake.
Slowly and evenly pour the clementine syrup around the cake, covering the whole surface. If you miss a spot, you can gently spread around with a spoon or by tilting the cake.
Cut and enjoy!
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An Illustrated Catalog of American Fruits & Nuts: The U.S. Department of Agriculture Pomological Watercolor Collection by Adam Gollner, Jacquline Landey, John McPhee, Micheal Pollan, and Marina Vitaglione
Ortho All About Citrus & Subtropical Fruits by Ortho Books
Gennaro’s Limoni: Vibrant Italian Recipes Celebrating the Lemon by Gennaro Contaldo