Clementine Cakes With Dark Chocolate Glaze
A couple notes before you head into the kitchen with your crate of clementine cuties: Be sure that you boil your clementines for at least two hours to eliminate any potential bitterness. Be careful to avoid using any clementines that may have cracked during the boiling process. These clementines will likely be waterlogged and may result in a soggy cake. I boiled three extra clementines to account for any that may crack.
Recipe detail
- 14 October , 2016
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Category : Muffins
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Cuisine : All
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Preparation Time : 30 Minute
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Cook Time : 75 Minute
- Poster : admin
Ingredients
- 2 Persons
- 4 Persons
- 6 Persons
Clementines
A clementine is a hybrid between a Mediterranean Citrus and a sweet orange, so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments.
1/2 pound (3-4) clementines
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
3 eggs
Almonds
The almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree.
1 1/3 cup almond meal
Agave Nectar
Agave nectar is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.
1/2 cup agave nectar or honey
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
1/2 teaspoon baking powder
Vanilla Extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.
1/2 teaspoon vanilla extract
Dark Chocolate
Dark chocolate is a form of chocolate which has a higher content of cocoa butter and less milk than other forms of chocolate. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.
4 oz. quality dark chocolate, 70% cocao
Sour Cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
1/3 cup heavy cream
Clementines
A clementine is a hybrid between a Mediterranean Citrus and a sweet orange, so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments.
1/2 pound (3-4) clementines
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
3 eggs
Almonds
The almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree.
1 1/3 cup almond meal
Agave Nectar
Agave nectar is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.
1/2 cup agave nectar or honey
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
1/2 teaspoon baking powder
Vanilla Extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.
1/2 teaspoon vanilla extract
Dark Chocolate
Dark chocolate is a form of chocolate which has a higher content of cocoa butter and less milk than other forms of chocolate. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.
4 oz. quality dark chocolate, 70% cocao
Sour Cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
1/3 cup heavy cream
Clementines
A clementine is a hybrid between a Mediterranean Citrus and a sweet orange, so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments.
1/2 pound (3-4) clementines
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
3 eggs
Almonds
The almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree.
1 1/3 cup almond meal
Agave Nectar
Agave nectar is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.
1/2 cup agave nectar or honey
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
1/2 teaspoon baking powder
Vanilla Extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.
1/2 teaspoon vanilla extract
Dark Chocolate
Dark chocolate is a form of chocolate which has a higher content of cocoa butter and less milk than other forms of chocolate. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.
4 oz. quality dark chocolate, 70% cocao
Sour Cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
1/3 cup heavy cream
Directions
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1Fill a large pot with cold water, enough to cover the clementines. Bring to a boil, reduce heat slightly and cook the clementines for 2 hours at a gentle boil. Be careful to reduce the heat when needed to avoid the water from boiling over.
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2After 2 hours, remove clementines from water, drain and let cool. Once cool, cut the clementines in half to remove any seeds. Place entire clementines (rind and all) in a food processor, blender or a large bowl using an immersion blender. Blend until fruit is pureed.
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Preheat oven to 325 degrees. Grease a mini-cheesecake pan or spray with non-stick cooking spray. -
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In a large bowl, beat the eggs until pale and fluffy. Add the sugar, vanilla extract, almond meal and baking powder. Stir until combined. Add the pureed clementines. Stir to combine. -
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Pour batter into the prepared pan. -
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Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool before attempting to remove from the pan. -
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While cakes are cooling, break the chocolate into small pieces and place in a heat proof bowl. Using a small saucepan, bring the cream to a boil. Pour over the chocolate and let stand for a minute until the chocolate begins to melt. Using a small rubber spatula, blend the chocolate and cream using a small circular motion until smooth and fully combined. -
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Once cakes are cool, run a knife around the edge of each cake and remove from pan. Dip the top of each cake in the chocolate mixture and sprinkle with chopped almonds, if using. Let chocolate cool before serving the cakes.
Serving Suggestion
- You can purchase almond meal at Trader Joe's and similar natural food stores. Alternatively, grind raw almonds in a food processor until sandy. Be careful to stop blending before it turns to almond butter!