A couple things: can you substitute honey for sugar? It stays very moist the following day and the clementine flavor is almost gone :( It’s become an almond cake. Keep it up! hi ive just got one in the oven just now. This looks great. Manischewitz also lists many substitutions for Passover. Does the almond flavor really stand out in this recipe? We just made this for a dinner party. I have to make this. I used 2 tsp for a 10″ cake. It was a success! Case in point: we actually have some artichokes (naricssus (not to eat))in the market. chocolate caramel cheesecake. It was a hit that was enjoyed by all. It was very moist and looked nice cooked in an angel cake pan. Orthophenylpnenol, thiabendazole and imazalil. 45-50 mins later – perfection! Also my almonds had skins on. ¤¤Allergy Warning¤¤ Do you normally get a straw sent out it to ? It makes me weep. May seem like a peculiar cake, but it will remain moist far longer than the average flour-based cake. I have concluded that it doesnât matter what kind of oranges you use. Thanks, Deb! Next time I’ll add orange or lemon zest, or maybe reduce the boiled pulp and add fresh orange juice instead. For Kathy – try looking for a website that would calculate the nutritional info – i know there are tons out there. I got to try it for this weekend. Thank goodness my husband was shopping with me and wanted to buy more. 1 heaping teaspoon baking powder, Optional: Powdered sugar for dusting, or for making a glaze. To the point that my husband got exasperated, bought the ingredients and simply prepared the cake. I simply bought sliced almonds and put them in a ziploc bag and used a can to crush them by rolling it back and forth over the bag. You could taste the clementines in the cake, however. I looked a bit into it now and saw that by roasting the dates in the oven and then grinding them in the food processor, it makes a dark, date sugar. Do you think I could “boil” the clementines in a slow cooker set to high? My ground almonds weren’t quite fine enough, which I didn’t mind, but there was a bit of bitterness to the cake. I’ve been longing to make this and just found ground almonds in the market — at $15 for a bag!!! I had one at my baby shower and it was delicious. This was the Bob’s Red Mill brand. At least the 14 Meyer lemons were free (from my labmate’s backyard). Definitely worth trying again, I’ll go with other commenters suggestions of adding A bit of flour to the batter, and I’m probably going to boil the clementines down further next time until they’re much less better. I totally know what you mean about out of season stuff…but it best to wait for the season to come around again! Made this last night for a co-worker’s birthday. And thank you! It looks elegant and homey at the same time. ½ teaspoon sea salt I compensated for that texture by slicing the cake into thin slices like bread and toasting them under the broiler-incredible! Any tips would be appreciated! How I would love to go get some more. i make a version of this with cooked oranges and lemons, but in smaller individual tins… slightly larger than cupcakes but that size would work as well! Nut substitution questions: I have only made this cake with almonds, as you see above. Thank you so much for this recipe, Deb. The turn of the seasons has us wanting something particularly Fall-ish—beyond white cake, fluffy frosting, even dark chocolate. The cake lasted four days in our household of only two persons, and it got better each day, trust me on this (I kept it wrapped tightly and refrigerated though). I may try this again without boiling to taste the difference. . Part of the reason making this cake seemed like the longest wait ever is that it endlessly fascinated me — I cannot read a recipe that uses a whole citrus fruit, rind and all, and not be curious to try it. I had to bump up the almond flour to 2 2/3 C to compensate for the added moisture, but it turned out wonderfully. After reading about people finding the texture too wet, I tried putting the puree back on the stove and cooking it down to a canned pumpkin consistency over low heat. I just may have to give it a try- we have some clementines just waiting to be used up! Will post again with results! this looks delicious! I haven’t tried to puree them; that might be a good solution, although it may take away from the charm that the description gives of the Shakers using the whole fruit because of frugality, but then again, they didn’t have food processors. I made a simple chocolate icing to go on top and it tasted just like one of those holiday chocolate oranges. To those above asking about ground almonds, I just buy them at the store pre-ground… they’re labelled “almond meal”. Thanks! not sure who makes it but you can find it at back to the land in park slope and fairway in red hook. He’s getting a pretty cruddy birthday with the pandemic going on, so this made it a bit more special. Have you ever worked with seed meals? I baked this last night, and it took nearly a full hour in order for a tester to come out clean. It was slightly too sweet, slightly too damp/heavy, and very slightly bitter. I am meticulous about making sure the parchment is put on really well ………..and also covering the cake at 40minutes. If so, how much? I must have details. Honestly baffled by people saying they don’t like the texture of this or that the almond flavor is overwhelming. Recipes, Tips. Apr 7, 2016 - A one-bowl, hearty, lightly sweet and very nutty breakfast muffin that celebrates one of my favorite flavor combinations. try trader joe’s 4 the almonds It IS a very damp cake. Tom Douglas, not Paul. I make it for Passover (as well as year round) and like that it’s naturally gluten-free. I think it was a wise move to check on the progress of the cake, it is such a disappointment when one is overcooked. This recipe inspired me to actually learn how to use my Cuisinart!! A friend brought this to the Golden Globes party we were at last night. It is fluffy and finely ground and works better in this recipe than the almonds ground with the skins. On 25th December 2020 By . 160°C is the desired temperature to avoid the darken burnt edges. The cake was delicious! The edges did brown a lot, but it was almost like it’s own crust and tasted fine, so no one minded. I made it with the honey and it turned out wonderfully. which is supposed to bake for 60 minutes. And pretty, too, with a dusting of powdered sugar and some clementine twist on each slice of cake. as you suggested, and covered the top with foil at that point, because it was already a nice golden brown. I will try it with oranges and lemons soon. Which is all to say: Start checking at 30 minutes. Iâm thinking about trying it with Meyer lemons soon! I wish I had read this before I tried to start this cake yesterday (which I made a few times a year and love), then forgot about the clementines and left them in a dry pot burning the pan for hours. Would probably only need one or two of the clementines ground up, and a couple additional tablespoons of flour to compensate for the moisture. Pulled this bad boy out of the oven about 15 minutes ago. But it looks so good… but sounds so strange. I added almost 3T of cake flour, 1 t. vanilla and 1/2 t. salt. I hadn’t realized this was a thing, but a bunch of people upthread have made or said they would make this with Kosher for Passover baking powder. See more ideas about Smitten kitchen, Food, Cooking recipes. At 40 it was definitely over done. UGH, it was SOOOO BITTER (and terribly sad–everyone was very upset, especially since the pie actually looked very delicious; luckily, I had also made a pear-cranberry crumble, so all was well). Next time (and there WILL be a next time! Perhaps 50 min. Good luck! Also wanted to suggest Mineolas- they are like larger Clementines, not quite as sweet maybe, but we had them here in south Louisiana for quite a while in July. No, it’s not under $100 but it is so worth it. This might seem like a blatantly obvious question, but on my box of Clementines from Stop & Shop via Spain, three pesticides are listed as used. I love this cake but I am trying to find an alternative natural sweetener. To all those who do not have a food processor etc…. 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