I’d been hearing about my friend Eugenia’s clementine cake for quite a while. I know she mentioned boiling the fruit, but beyond that, once she started describing the recipe, my mind kept wandering. I admit I have a very hard time focusing on a recipe before I’ve actually tasted the dish.
What’s the eating version of being a visual person? I just can’t imagine what something will taste like until I’ve actually put it in my mouth.
A couple of weeks ago I finally got a chance. After many portions of pilaf (not to mention too many goblets of vodka) I’m surprised I could actually fit anything more in my mouth.
But once I did of course my first question was “How did you make this? What’s in it?” Which of course Eugenia had tried to tell me about before, but I hadn’t paid any attention.
Actually, this version turned out to be different from previous ones according to Eugenia. Since it was way past clementine season, Eugenia had turned to other late winter citrus: lemons and oranges.
The whole thing is actually kind of magic. The fruit gets boiled for an hour or so, and then is whizzed into a puree. Together with some almonds and sugar, it becomes a moist, sweet/tart, beautiful finish to a meal.
Citrus – 5-6 Clementines. Or do as Eugenia did and use 2 oranges and 1 lemon
2 1/4 cups ground almonds
6 whole eggs
1 cup sugar
1 level tsp baking powder
Boil citrus, whole, until completely soft (1.5 to 2 hours).
Let cool, cut in half and remove the seeds. Blend in a food processor.
Beat eggs well. Add blended pulp, ground almonds, sugar and baking powder. Mix well.
Preheat oven to 190C/360F
Line a spring form pan with a circle of wax paper. Pour in batter and bake for 40 to 60 minutes. Start checking with a toothpick after about 30 minutes.
Cool. Dust with confectioners sugar. Tastes even better the next day. Good even after three days.