This is the perfect recipe for clementine and almond cakes! But how it happened? We were browsing a book about Flavor Psychology the other day, where we came across the most interesting fact ever: Citrus flavors from oranges, clementines, bigarade oranges, blood oranges, citrons, tangerines, lemons, bergamots are preferred by eccentric people! It takes an avant-garde person to really love a good (and most of the time bitter) citrous flavor! How exciting is this?
So, we decide to make a glorious breakfast or tea time dessert for the eclectic ones out there, the people who really enjoy the full and fragrant citrous flavors! Clementines have a smoother taste than oranges or bergamots and are really good if you are starting to experiment with citrous flavors and you want something that will taste good no matter what. We baked them in cute mini bunt trays and they looked so delicate and beautiful!
We served them to our friends and everyone went for a second ( can positively say third) serving! They were that good! Sounds inspiring? Keep on reading for the full recipe and the most delicious clementine glaze ever!
For the Clementine and Almond Cakes
4 medium clementines
175 g butter
300 g confectioners sugar
3 medium eggs
90 g almonds very finely processed
2 tbsp baking powder
For the clementine glaze
3 cups confectioners sugar
3 tbsp milk
juice from clementines (until the glaze has the consistency you prefer. We went for a sticky yet a runny one.)
How to make the clementine cakes
Before preparing the batter, you’ll need to boil the clementines for 30 minutes over the hob. Take them out of the pan and let them cool completely. You have to process them until they are a smooth and pale pulp. Add the clementine pulp to a bowl with the melted butter, the sugar, the eggs, and the almonds and whisk well. Finally, add slowly the flour and the baking powder. Preheat your oven to 160 C.
Butter your molds very well and add some flour as well so that they can come off easily once the cakes are fully baked. Pour the mixture in and bake for 30-40 minutes depending on your oven or until a skewer comes out clean.
In a bowl, whisk all the glaze ingredients until you have a smooth and pale glaze consistency.
Drizzle your cakes and garnish them with some clementine carpels.
Important note: Don’t eat all the cakes in one go! We warned you!
Enjoy your cakes with some honey tea or coffee! They are very decadent, rich and very moist in the center from the clementine pulp that creates the perfect cake texture! We highly suggest you give them a go!
Do you like citrus flavors? If yes, what’s your favorite citrus recipe?
Did you make this recipe?