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
- 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
- Wash the clementines. Put them in a pot and cover with enough water so they just float.
- Bring to a boil and then reduce heat to simmer. Cook covered for 1 1/2 hours.
- When the clementines are almost done begin the rest of the preparations.
- Preheat oven to 375.
- Lightly oil a 9" spring form pan and dust with 1-2 Tbs of almond meal.
- In a large bowl whisk together eggs, sugar, baking powder, salt, and almond meal.
- When the clementines are done pull them from the water and cut in half laterally. Pick out any seeds.
- Puree the whole clementines (peels and all).
- Add to the batter with 2 Tbs of the water the clementines were cooked in. Mix well.
- Pour into the spring form and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool.
- Run a knife around the pan to loosen the cake.
- Serve with fresh soft peak whip cream.
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