27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 
Subscribe Now
 

Clementine Torte Recipe & Video

Printer Friendly Page

Around the turn of the 20th century a French Priest living in Algeria, named Pere Clement, crossed a bitter orange (Seville) with a Mandarin. The result was a sweet yet tangy, slightly flattened, easy-to-peel orange which became known as the Clementine. Clementines are often called the Christmas orange, as their  harvest time corresponds with the holiday season. They are an excellent eating orange but you may want to put a few aside to make this delicious Middle Eastern Clementine Torte which uses whole cooked Clementines, peel and all. 

 

This Clementine Torte recipe is adapted from Stephanie Alexander's excellent 'The Cook's Companion' where she tells us that in Australia this cake is very popular. It's a wonderfully dense and moist cake, with a slightly tart flavor because the batter contains whole oranges, peel and all. The Clementines are simmered in water for a few hours until they become nice and soft which helps to reduce the tartness of the peel. This cake is gluten free as it doesn't contain wheat flour, instead finely ground almonds (almond flour/meal) are used. What is also surprising is that it doesn't contain any butter or oil. It is simply a mixture of whole oranges, eggs, sugar, and ground almonds. Easily made in a food processor, it stores very well. In fact, it is better to bake this cake a day or two in advance of serving so its' flavors have time to soften and blend. Excellent with whipped cream.

As I mentioned above, this torte contains ground almonds. You can either buy almond meal/flour or else you can make your own by placing whole or sliced almonds in your food processor and processing them until finely ground. Almond meal/flour can be found at some grocery stores, specialty food stores/markets, or else at health food stores. You can also order it on line.
Related Recipes You May Like

Chocolate Hazelnut Torte

Chocolate Almond Torte

Chocolate Torte

Orange Chiffon Cake

Orange Date Muffins

Orange Ice Cream

Clementine Torte: Place the Clementines in a saucepan and cover with cold water. Bring to a boil and then reduce the heat and simmer the Clementines for about two hours or until very soft. Then remove the Clementines from the water, place in a strainer, and let the oranges cool completely. (This step can be done a day ahead. Once the oranges have cooled completely, cover, and place in the refrigerator. Bring to room temperature before using.)
 
Preheat your oven to 375 degrees F (190 degrees C). Butter and line the bottom of a 9 inch (23 cm) springform pan with parchment paper. 
 
Once the Clementines have completely cooled, cut them into large chunks, remove any seeds, and place the Clementines  (skins and all) in your food processor. Add the eggs and vanilla extract and process until you have a smooth mixture. Then, in a large bowl, whisk together the sugar, baking powder, salt and ground almonds. Add the orange mixture to the almond mixture and whisk or stir to combine. Pour the batter into your prepared pan and bake for about 45 - 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. If you find the cake over browning, cover the cake with a piece of lightly buttered aluminum foil. Remove from oven and place on a wire rack to cool completely before removing the sides of the springform pan.
 
This cake is best after it has been allowed to sit overnight. Serve with whipped cream.
 
Makes about 8 - 10 servings.
 
View comments on this recipe on YouTube

Clementine Torte:

1 pound (450 grams) Clementines (4 to 6 depending on size)

6 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 cups (250 grams) almond flour (meal) or finely ground almonds

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC