CLEMENTINE AND ALMOND CAKE
Steps:
- Place the clementines in a sturdy saucepan and cover them with cold water. Bring them to a boil then reduce to a simmer. Cover and cook until the fruit is tender, about 1 ½ to 2 hours. Drain and chill the fruit. Cut the fruit in half and remove the seeds. Then purée the whole fruit including the peel to a pulp in a food processor fitted with its metal blade. (This can be done up to three days ahead and refrigerated. Bring the pulp to room temperate before using.) Grease then line an 8-inch springform pan with parchment paper. Beat the eggs in the bowl of a mixer fitted with the paddle attachment. Add the sugar and beat until lightened. Add the American Almond® Almond Flour and baking powder. Fold in the clementine purée. Pour the batter into the prepared pan. Bake at 375°F until a cake tester inserted in the middle of the cake comes out clean, about 45 to 55 minutes. Allow the cake to cool on a rack in the pan for 5 minutes. Remove the pan and place the cake on the rack. Grate the chocolate over the top of the warm cake. Let the cake cool completely before serving or storing.
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