Recipe to help you finish a box of clementine’s
Molly Watso, San Francisco Chronicle
By Molly Watson
I know that this time of the year Clementine’s are inexpensive, and I buy them a lot. I usually give some away if people have not already bought some themselves. I don’t know why I never thought of making a cake with them. This is a great idea.
Whole raw clementine’s — juice, fruit, peel and pith — go into this cake for tons of bright and sunny flavor. I like this cake without the glaze, but the glaze turns this otherwise coffeecake-like cake into a real dessert. For a sophisticated twist, replace the juice in the glaze with whatever wine you use in the batter.
3 large eggs
¾ cup sugar
½ cup olive oil
½ cup orange Muscat, late-harvest Riesling or similar sweet white dessert wine
½ cup cornmeal
2 cups all-purpose flour
½ teaspoon kosher salt
¼ teaspoon baking soda
½ teaspoon baking powder
1 to 1½ cups powdered sugar (optional)
Instructions: Preheat oven to 325 degrees. Coat a 10-inch spring form pan with cooking-oil spray and line the bottom with parchment paper; set aside.
Cut clementines in half. Remove and discard the seeds. Juice 6 of the halves and reserve the juice (you should have about 1/3 cup) for the optional glaze. Roughly chop the shells and remaining clementine’s, reserving as much juice as possible.
Transfer the chopped clementine’s to a food processor fitted with the steel blade, and process until mostly smooth (there will still be visible little bits of orange peel); set aside.
In a large bowl, beat the eggs and sugar together until the mixture turns a pale yellow and thick ribbons of the mixture will sit on top of the batter for a moment when you lift the whisk out of the bowl.
Stir in the olive oil and wine, then the clementine’s. Stir in the cornmeal.
In another bowl, combine the flour, salt, baking soda and baking powder. Add to the clementine mixture, and stir gently just to combine.
Pour the batter into the prepared pan. Bake until the cake is brown on the edges, golden brown across the top, the edges pull slightly away from the pan, and a cake tester inserted in the middle of the cake comes out clean, about 1 hour.
Let cool 10 minutes. Remove sides of the pan. Slip a long spatula under the parchment paper to gently transfer the cake to a cooling rack; let cool completely.
Just before serving, whisk together the powdered sugar and reserved clementine juice to make a glaze, if you like, and drizzle over the cake.
Per serving: 395 calories, 7 g protein, 55 g carbohydrates, 16 g fat (3 g saturated), 80 mg cholesterol, 192 mg sodium, 3 g fiber.