This spiced clementine, almond, and orange blossom cake is a variation of a Spanish family recipe with Moorish roots. And it is as delicious as it sounds. I would describe it as a clementine in cake form. So moist, fragrant, and lively – it’s the perfect treat to enjoy with your morning coffee or tea… or frankly, at any time of the day. I love making this cake in the late autumn-winter months when clementines are at their peak.
3 medium seasonal clementines/ 300 gr.
2 1/2 packed cups/300 gr. almond flour (ground blanched almonds)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
5 large eggs, preferably pasteurized, room temperature
1 teaspoon orange blossom water
1 1/4 cups/ 250 gr. granulated sugar
Bring a pot of water to a boil and add the whole clementines, reduce the heat to a medium-low, cover, and leave to simmer for 1 1/2 to 2 hours or until very tender. Remove the clementines from the water and leave to cool completely. Cut each clementine in half and remove any seeds. Place the rest of clementines in a food processor and blend until pureed. Set aside.
Preheat oven to 180C/350F and line the bottom of an 8 or 9 in. springform pan with parchment paper. Lightly grease the sides with butter. Beat the eggs until smooth and mix in the orange blossom and sugar until well-combined. Combine the almond flour, baking powder, salt, and spices in a bowl and mix together to combine. Fold the flour mixture into the wet batter. And finally, stir in the pureed clementines.
Spoon the cake batter into the prepared pan and bake for 55-60 minutes. Loosely place a sheet of aluminum over the cake halfway through baking to prevent it from browning (do this as quickly as possible to prevent too much heat from escaping the oven.) You will know the cake is ready when a skewer inserted into the middle comes out clean. Let the cake cool, run a knife or serrated spatula along the edges and remove from pan. Place on a wire rack to cool completely before serving.
This cake is great on its own or dusted with powdered sugar and toasted almonds or slivered pistachios. For an extra indulgence, see sugar glaze below.
1/2 cup/ 80 gr. powdered sugar
1 tablespoon milk or almond milk
1/4 teaspoon orange blossom water.
Mix together all ingredients to make a runny glaze, adding more or less milk/sugar if needed. Drizzle over cake.