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Simple ingredients transform into a moist and heavenly orange-almond flourless cake. Reminiscent of a Sicilian recipe, Mediterranean ingredients, using Marcona Almonds and Clementine Oranges from Spain. Inspired by movie: “The Secret Lives of Walter Mitty.”

Clementine Cake with Marcona Almonds

Simple ingredients transform into a moist and heavenly orange-almond flourless cake. Reminiscent of a Sicilian recipe, Mediterranean ingredients, using Marcona Almonds and Clementine Oranges from Spain. Inspired by movie: “The Secret Lives of Walter Mitty.”

This cake is naturally gluten-free, lacking any flour or flour subsitutes. Moist and irresistible!

Simple ingredients transform into a moist and heavenly orange-almond flourless cake. Reminiscent of a Sicilian recipe, Mediterranean ingredients, using Marcona Almonds and Clementine Oranges from Spain. Inspired by movie: “The Secret Lives of Walter Mitty.”

Ingredients

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

Instructions

1

Make glazed clementines:
Cut 2 clementines into round, thin slices, about 6-8 per clementine. Boil water in a small pot, add the slices, cook over
a simmer 1 minutes. Remove slices to a strainer. Boil water again, and repeat cooking slices for 1 minute.

2

Add 1 1/2 cups organic cane sugar and 3/4 cups of water in a medium sized skillet. Cook until the sugar dissolves, stirring.
Add blanched slices and cook in syrup for 20 minutes at a simmer.
cool in syrup. Then place in the refrigerator, wrapped in wax paper, covered in the refrigerator (can be made up to 1 day in advance).

3

Poach the clementines:
Place 4 clementines in a deep glass dish (or similar for microwave). Fill 3/4 of the way with boiling water. Place large paper towel over.
Carefully – place in the microwave and cook on high power for 6 minutes. Leave in microwave to cool (I keep the door open).
After about 20 minutes – Carefully remove the dish, discard the water. Place the clementines on a cutting board, cut in half, discard any pits.
Place them in a food processor and process until almost smooth, with a little texture.

4

Preheat the oven to 350 degrees. Line a 9″ spring form pan with parchment (cut into a circle), smear bottom and sides with extra virgin olive oil.
Whip the egg yolks and 1 1/3 cups sugar with a whisk attachment in a stand mixer, can use a hand-held too.
Whip for 10 minutes until light and almost doubled in volume.
Meanwhile, chop nuts finely in a food processor with 1 t. baking powder.
Place in a large bowl with a spatula.

5

Whip egg white stiff but not dry. To the large bowl, add ground nuts , orange puree, almond extract, and salt over the egg yolk mixture.
Fold in half of the egg whites gently (tip: I use the whisk attachment in my hand), then the rest of the egg whites – gently, not to deflate.
Finish folding gently with a spatula. Pour the batter into the prepared pan. bake in the center of the over for 45 minutes. The cake should be golden on top
and feel done, and springy to the center. Continue to cook until done if a little giggly.
Cool, then unmold cake.

6

Frost with my upscale Caramel Orange Cream Cheese Frosting (see recipe.) Top with Glazed Clementines.

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