- 4 Clementines (organic preferred since we are using the outer peel)
- 6 Eggs
- 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
- Preheat the oven to 375F, and gather all ingredients.
- 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!
Adult Services Librarian
Kansas City KS Public Library
625 Minnesota Ave
Kansas City, KS 66101
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