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Ingredients For the glazed citrus 6 thin-skinned satsumas, clementines, tangerines, blood oranges, or small navel oranges, preferably organic Juice of 1/2 lemon 1 cup sugar 1/4 teaspoon kosher salt For the clementine cake 8 tablespoons (1 stick) unsalted butter (4 oz), at room temperature, plus more for the pan 3/4 cup sugar
Clementine cakes are almost always tender single-layer cakes made with ground clementines. They can be upside down or right side up and are typically dusted with confectioners’ sugar or covered with a glaze (chocolate or sugar) and decorated with candied slices of their namesake fruit.
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. Preheat the oven to 180°C/350°F. Grease and line a standard loaf pan with parchment paper. Sift all the dry ingredients into a large mixing bowl. Add the wet ingredients and mix until just combined.
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