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Use to frost my Clementine Cake with Marcona Almonds – a moist, naturally gluten-free dessert

Caramel Orange Cream Cheese Frosting

Use to frost my Clementine Cake with Marcona Almonds – a moist, naturally gluten-free dessert

Use to frost my Clementine Cake with Marcona Almonds – a moist, naturally gluten-free dessert

Ingredients

3 medium clementines

1 ½ cups cane sugar, organic

1 cup water

4 medium clementines

2 cups boiling water, or to cover oranges ¾ 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

Instructions

1

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.

2

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.

3

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.

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