This fragrant clementine almond cake demonstrates why almonds and sweet clementines are a match made in pastry heaven.
Makes 1 (9-inch) cake
Ingredients
- 4 ripe clementines , sectioned
- 1 cup (100 grams) pastry flour, divided
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1⅓ cups (267 grams) granulated sugar
- 3 tablespoons orange zest
- ¾ cup almond paste
- 1 cup (227 grams) unsalted butter, softened
- ½ vanilla bean , split lengthwise, seeds
- scraped and reserved
- 6 large eggs
- Garnish: Candied Clementines (recipe below)
Instructions
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Preheat oven to 325°F. Line a 9-inch round cake pan with parchment paper, and spray with baking spray with flour.
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Arrange clementine sections in an even layer in prepared pan.
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In a small bowl, whisk together ¾ cup (75 grams) pastry flour, baking powder, and salt. In the work bowl of a food processor, pulse together sugar, zest, almond paste, and remaining ¼ cup (25 grams) pastry flour until well combined, 3 to 4 minutes. With processor running, add butter, 1 tablespoon (14 grams) at a time. Add vanilla bean seeds. Process until mixture is smooth, 3 to 4 minutes. With processor running, add eggs, one at a time. Gradually add flour mixture, pulsing until combined. Pour batter over clementines.
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Bake until golden brown and a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Let cool in pan for 5 minutes. Run a knife around edges of pan to loosen before inverting onto a wire rack to let cool completely. To serve, invert cake onto a serving platter. Garnish with Candied Clementines, if desired.
Notes
For a citrus on both the top and bottom of the cake (pictured), invert cooled cake onto plate clementine-side down before garnishing with candied clementines.