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The clementine syrup soaks into the cake making this cake completely irresistible. Dry ingredients: Sift the flour, baking powder, salt and caster sugar into a large mixing bowl. Wet ingredients: Add the yogurt, eggs, vanilla extract, canola oil and clementine zest and mix until just combined.
The clementine flavor in the best of these cakes was surprisingly sweet, with just a hint of pleasant bitterness. But those recipes called for cooking the whole clementines in water for 2 hours (to tame the rind’s bitterness and soften the fruit) before pulverizing them in a food processor.
Directions Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Preheat the oven to 375 degrees F. Butter and line an 8-inch springform pan with parchment paper. Beat the eggs. Add the sugar, almonds, and baking powder.
This syrup-soaked clementine cake is an easy, one-bowl recipe that is just the perfect way to use clementines when they’re in season. It’s the kind of cake that is fantastic to have on your counter during the festive season to serve with a cup of coffee to guests.
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