Clementine and almond cake.
by a tale
A warm hint of clementine in winterly almond sponge. Just the right amount of soft sweetness, smoothed by a generous dollop of whipped cream and a cup of black tea.
CLEMENTINE AND ALMOND CAKE.
clementine, organic – 2
almonds, coarsely ground – 250 grams
flour, wheat – 50 grams
eggs, organic – 6
sugar, brown – 150 grams
a pinch of salt
Set the oven at 180°C. Butter and line a round 20 cm cake tin.
Grate the clementines and extract their juice. I peeled, pitted and pureed them in a food processor. Beat the egg whites with a pinch of salt and two thirds of sugar and put in the fridge. Then cream the egg yolks with the remaining sugar until light and fluffy. Slowly add the clementine zest and juice. Add the stiff egg whites and mix very gently. Sift the flour into the egg yolk mixture, add the almonds and fold very gently till the flour and almonds are no longer visible. Spoon the mixture into the prepared cake tin, smooth the top and bake for 20-25 minutes, until a skewer inserted comes out clean. Cool on a wire rack.
Serve the cake with a dollop of whipped cream.