Clementine Almond Cakes

These Clementine Almond Cakes are just divine. The cakes are tender and moist with a punch of citrus  from the clementines.

I used a recipe from David Lebovitz for the batter and syrup, replacing the oranges with clementines and added two teaspoons of baking powder to the dry ingredients. I then added a teaspoon or so of brown sugar and a slice of clementine in the base of each cavity of the cupcake pan, and idea from a recipe from Drizzle and Dip.

Depending on the cupcake tin you might have more batter – I had enough batter to half fill a small loaf tin and bake it at the same time. The alternative would be to use a muffin tin where the cavities holds more batter. I think you can also bake it as a cake and I think adding the slices at the bottom of the pan and then turning it over will make it very special. You would have to experiment with the timing though. I baked these for 30 minutes at 180 degrees Celcius. Test if they are done from about 20 minutes or so.

When they were cooked I removed them from the cupcake tin after they had cooled down a bit (but still warm) and brushed them liberally with the gooey syrup. The nice thing about making it as small cakes is that I was able to freeze some of them and they will be delicious as a quick midweek dessert or sweet snack.

I hope you enjoy this recipe for Clementine Almond Cakes and if you’ve made the bars, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.

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Clementine Almond Cakes

heinstirred

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Baking

Cuisine Baking

Servings 12

Calories 330 kcal

Ingredients

  

• For the cakes
• 4 clementines zested
• 240 g sugar
• 200 g butter at room temperature
• 4 large eggs at room temperature
• 240 g almond flour
• 110 g cake flour
• 2 tsp baking powder
• 1/2 tsp salt
• 12 slices of clementine
• sugar to sprinkle
• For the syrup
• 180 ml clementine juice orange squeeze the juice from the zested citrus
• 70 g sugar

Instructions

 

• Preheat oven to 180 degrees C
• Grease a cupcake tin and sprinkle some sugar in the bottom and place a clementine slice on top
• Blitz the zest with the sugar until the sugar is a light orange colour
• In the bowl beat the butter with the zested sugar until well-combined, scraping down the sides as you go
• Add the eggs one by one, beating well after each addition
• Add the almond flour, cake flour, baking powder and salt, stirring until just incorporated
• Spoon the batter into the cupcake tin and bake for 25 - 30 minutes at 180 degrees until a toothpick inserted into the center comes out relatively clean
• While the cakes are baking, make the syrup by heating the juice and sugar in a saucepan until boiling and the sugar is dissolved, then set aside
• Once the cakes are baked, let them cool completely and then unmould into serving plates
• Brush liberally with the syrup and serve

Keyword almonds, clementine