Description
A delightful cake combining the sweetness of clementines with the rich flavor of almonds, enhanced by warm spices and topped with a sweet glaze.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cardamom
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 clementines
- ¾ cup (180ml) clementine juice
- ½ cup slivered almonds
For the glaze, you will need:
- ½ cup (60g) powdered sugar
- 2 tbsp clementine juice
Instructions
- Wash the clementines thoroughly, zest them, and juice until you have about ¾ cup of juice.
- In a medium bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Whisk together.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and clementine zest.
- Gradually add the dry mixture to the wet ingredients, alternating with clementine juice, mixing until smooth. Fold in slivered almonds.
- Preheat the oven to 350°F (175°C). Pour the batter into a prepared 8-inch round cake pan and bake for 35-40 minutes. Check for doneness with a toothpick.
- While the cake cools, whisk together powdered sugar and clementine juice to make the glaze.
- Once the cake is completely cooled, drizzle the glaze over the top and allow it to flow down the sides.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- Consider glazing just before serving to keep the glaze fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Clementine, Almond, Cake, Dessert, Baking, Glaze