Do you ever have that situation where everyone in your family loves clementines until that one day that they don’t? I buy bag after bag and I can’t stay ahead of the demand, and then one day someone gets a bad one in their lunch and then suddenly people are choosing apples or bananas instead and you are stuck with 5 lonely clementines in your fruit bowl. You can pack them in a lunch but you know you are going to see them 7 or 24 hours later, depending on when the lunch bag gets cleaned out.
No? Just me? Well I had my sweet revenge and turned those sorry clementines into a delicious cake last week. The recipe is here on Smitten Kitchen, and yes it does involve boiling the clementines for 2 hours, but that is not hard. It also calls for ground almonds… and I have to admit, I used homemade almond flour that has been in my freezer since my friend Ann Marie was making almond milk last summer and giving me her extra almond-flour-by-product. I’m not sure how long home made almond flour is supposed to last but as far as I’m concerned, if it was in the freezer, it’s fine. I also used some of this flour in this raspberry cake.
I had planned to share some clementine cake with Ann Marie, but… we just ate it all instead. (Sorry!)
The cake was good! I had to make Luke an egg/cheese bagel to go with it, but that’s a story for another day.
I made this cake the night before, because it’s obviously a time consuming process. But it was very fresh and moist tasting in the morning, and for the next several days. Very good with some strong coffee. This cake is gluten-free if you are into that sort of thing.
I didn’t do a very good job of putting my photo shoot props back in place, which led to this picture happening:
That puppy will use the oddest things for a pillow.