Description
Candied clementines and almond paste yield a perfect mix of sweet and nutty in this gorgeous one layer cake.
Ingredients
Scale
- Cake
- 4 ripe clementines, sectioned
- 1 cup pastry flour, divided
- 1 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1 1/3 cups granulated sugar
- 3/4 cup almond paste
- 3 Tbsp. orange zest
- 1 cup unsalted butter, softened
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 6 large eggs
- Candied Clementines
- 1 cup granulated sugar
- 1/2 cup water
- 6 clementines, cut into 1/8-inch rounds
Instructions
- Preheat oven to 325 F.
- Line a 9-inch round cake pan with parchment paper, and spray with flour.
- Arrange clementine sections in an even layer in prepared pan.
- In a small bowl, whisk together 3/4 cup flour, baking powder, and salt.
- In the bowl of a food processor, pulse together the sugar, almond paste, zest, and remaining 1/4 cup flour until combined, 3 to 4 times.
- With processor running, add eggs, one at a time.
- Gradually add flour mixture, pulsing until combined.
- Pour batter over clementines.
- Bake until golden brown and wooden pick inserted comes out clean, 50 – 60 minutes.
- Let cool in pan for 5 minutes.
- Run a knife around edges of pan to loosen before inverting onto a wire rack to let cool completely.
- In the meantime, prepare Candied Clementines.
- In a large skillet, prepare a simple syrup by bringing sugar and water to a boil over medium-high heat.
- Let boil for 5 minutes; reduce heat to low.
- Add sliced clementines to the simple syrup in a single layer, and simmer for 20 minutes.
- Remove clementines using a slotted spoon, and let dry on a wire rack until ready to use, about 10 minutes.
- To serve, place cake on a serving platter and garnish with Candied Clementines.