Use to frost my Clementine Cake with Marcona Almonds – a moist, naturally gluten-free dessert
- 3 medium clementines
- 1 ½ cups cane sugar, organic
- 1 cup water
- 4 medium clementines
- 2 cups boiling water, or to cover oranges 3/4 way
- 1 ½ cups spanish marcona almonds
- 1 teaspoon baking powder
- 1 ⅓ cups cane sugar, organic
- 6 large eggs, separated
- ¼ teaspoon pure almond extract
- ¼ teaspoon himalayan pink salt
Place 1/2 cup cane sugar in a medium sized skillet. Bring to a simmer, and swirl the pan over moderate heat until the sugar has melted and is a deep amber color. Not too easy for the beginner, if the sugar is melting too quickly, remove from heat and swirl the pan. Consider using lower heat.
Off heat, add the orange juice, caution- will splatter. Put back on heat, place on low and cook to dissolve the sugar in the juice (it will lump up a bit when the orange juice is added). Set aside to cool. Bring the cream cheese to room temperature. Whip with a whisk attachment in the bowl of a stand mixer (or hand-held). When creamy, add the confectioner’s sugar. Continue mixing until light and fluffy.
Add the cooled caramel- orange mixture ( if it has stiffened, heat it up for a few seconds). Mix all ingredients together.
Refrigerate in an air tight container. Decorate cake when the frosting is cold.