Ottolenghi clementine cake is a wonderful treat that expertly strikes a balance between the rich flavor of almonds and the sweetness of clementines. His celebrated cookbook Jerusalem served as the inspiration for this recipe, which has become well-known for its moist texture and zesty citrus flavors.
The cake is perfect for a variety of events, from celebratory get-togethers to informal family dinners, because it is not only easy to make but also presents well.
Ingredients
Butter: 200g of unsalted butter, softened for easy mixing.
Sugar: 300g of caster sugar, which provides sweetness and moisture.
Clementines: The zest of 4 clementines and their juice, infusing the cake with a fresh citrus flavor.
Lemon: The zest and juice of 1 lemon to enhance the citrus profile.
Ground Almonds: 280g of ground almonds, which contribute to the cake’s texture and flavor.
Eggs: 5 large eggs, beaten, to bind the ingredients together.
All-Purpose Flour: 100g for structure.
Salt: A pinch to balance the sweetness.
For the syrup:
Clementine Juice: Juice from the zested clementines.
Lemon Juice: Juice from the zested lemon.
Sugar: 80g of caster sugar to create a sweet syrup that soaks into the cake.
For decoration (optional):
Marzipan: Cut into shapes like stars or letters for a festive touch.
Edible Glitter: Such as disco dust for an eye-catching finish.
Ottolenghi Clementine Cake Recipe
Set your oven’s temperature to 350°F (175°C) to start. Line a 9.5-inch nonstick springform cake pan with baking parchment and brush with butter. By doing this, you can be sure that your cake will come out of the oven easily.
Put the caster sugar and softened butter in a big mixing bowl. Mix on low speed until just mixed using a stand mixer with a paddle attachment. To get the right texture, this mixture should stay dense, unlike classic cake recipes that call for aeration.
Next, combine the butter-sugar mixture until it incorporates half of the ground almonds. Pour in the beaten eggs gradually, stirring constantly. To make sure everything is thoroughly mixed, be sure to scrape down the bowl’s sides.
When smooth, stir in all-purpose flour, a small teaspoon of salt, and the remaining ground almonds. A difficult cake may result from overmixing; just mix until completely blended.
Using a spatula to level the batter, pour it into the cake pan that has been prepared. Put it in the oven that has been preheated and bake it for around fifty minutes. A skewer inserted into the center should come out moist but not wet, indicating that the food is done. Add another 10 minutes to the baking time if needed.
Make the syrup while the cake bakes. Put 80g of sugar and the juice from the lemon and clementines in a small saucepan over medium-high heat. Bring to a low boil and stir until the sugar melts completely. When it’s ready, put it aside until the cake is done baking.
Brush the cake with the hot syrup as soon as you take it out of the oven. As it cools in the pan, let it soak; this is crucial for adding flavor and moisture to each bite.
See also: Italian macaroni and cheese
Tips for Success
Take into account these useful pointers to guarantee that your clementine cake always comes out flawlessly:
Make Use of Fresh Ingredients
Older clementines in your fruit dish will not taste as good as fresh ones. Choose fruits that feel substantial for their size, have vibrant skin, and are firm.
Ingredients at Room Temperature
Before you begin, make sure your eggs and butter are room temperature. This contributes to the formation of an emulsion, which gives your cake a lighter texture.
Avoid Overmixing
Add ground almonds or flour to batter and stir just until incorporated. If normal flour is used, overmixing may cause gluten to form in the flour, making the cake thicker rather than light and fluffy.
The Cooling Process
Your cake can absorb more syrup while keeping its shape if you let it cool in its pan. You can carefully move it to a wire rack for additional cooling if you’d like after it has cooled in the pan for about 20 minutes.
Serving Recommendations
Carefully remove your clementine cake from its pan once it has cooled completely. Consider adding edible glitter or marzipan shapes as decorations for a sophisticated presentation. Your cake will look as good as it tastes thanks to the vivid colors and textures.
This cake can be served warm or at room temperature and goes well with tea or coffee. Additionally, it stores nicely for up to three days in an airtight container, and its flavor gets better with time.
Serve portions of this delicious clementine cake with crème fraîche or whipped cream for an added luxury. As a garnish, you may also include more clementine slices or fresh fruit like berries.
Modifications to the Recipe
Although Ottolenghi’s original recipe is excellent by itself, you can try these variations:
Drizzle of Chocolate
Melt some dark chocolate and drizzle it over the chilled cake before serving, if you’re a chocolate fan. The sweetness of clementines is wonderfully complemented by the sharpness of dark chocolate.
Medley of Citrus
For a more nuanced flavor, try adding additional citrus fruits, such as oranges or grapefruits, to your cake mix or syrup.
Nut Alternatives
Ground pistachios or hazelnuts can be used in place of ground almonds if you have nut allergies or just want to try something different. Each will add a distinct flavor profile while maintaining the essence of this delicious dessert.
In conclusion
Ottolenghi clementine cake is more than just a dessert; it’s a sophisticated yet uncomplicated experience. Rich almonds and the vibrant flavors of clementines combine to make a delightful dessert that will wow any visitor.
