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Passover Almond Clementine cake

Page history last edited by agitlitz 5 years, 11 months ago

Passover Almond Clementine Cake

from Abby Gitlitz

adapted from "The Book of Jewish Food" by Claudia Roden

 

This is a real winner for a Passover feast. A nice light finish to a heavy meal. Keeps for days and makes great leftovers.

 

Ingredients

1 1/2 C almond meal (buy it from Trader Joe's, or make your own)

1 1/2# clementines (about 8 clementines)

6 eggs

1 1/4 C sugar

2 Tbs orange blossom water

1 tsp baking powder

1/2 tsp kosher salt

 

Directions

  1. Make the almond meal. Grind the almonds in a Cuisinart until the consistency of medium sand or rough stone ground corn meal. It SHOULD NOT be the consistency of flour
  2. Wash the clementines. Put them in a pot and cover with enough water so they just float.
  3. Bring to a boil and then reduce heat to simmer. Cook covered for 1 1/2 hours.
  4. When the clementines are almost done begin the rest of the preparations.
  5. Preheat oven to 375.
  6. Lightly oil a 9" spring form pan and dust with 1-2 Tbs of almond meal.
  7. In a large bowl whisk together eggs, sugar, baking powder, salt, and almond meal.
  8. When the clementines are done pull them from the water and cut in half laterally. Pick out any seeds. 
  9. Puree the whole clementines (peels and all).
  10. Add to the batter with 2 Tbs of the water the clementines were cooked in. Mix well.
  11. Pour into the spring form and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean.
  12. Cool.
  13. Run a knife around the pan to loosen the cake.
  14. Serve with fresh soft peak whip cream.

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