I’ve never been an adventurous person. I’m probably the least adventurous person there is.
Now, don’t get me wrong, I love travelling, seeing new places and meeting new people.
But, I would never ever in my life consider sky diving, bungee jumping, or even going on a roller coaster (I did that once, when I was like 13-14 or something.. trust me when I say you wouldn’t want to be the person sitting next to me). I also experience terrible motion sickness, something which I can even experience when watching TV. I hate flying too. The day before flying to Mallorca last year, Christian rented the movie “Flight”. Yeah, not such a good idea.
Speaking of movies, and adventures, last weekend we went to see The secret life of Walter Mitty. I can’t even begin to tell you how much I loved this movie. It definitely encouraged me to be a little bit more adventurous. I left the movie theatre feeling refreshed and inspired. And the soundtrack! I especially love Dirty Paws by Of monsters and men which is the song from my favorite scene.
It definitely inspired me to bake this clementine cake.. which has a funny way of coming back throughout the whole movie. So, even if you don’t want to go see the movie (which I think you should), at least bake this cake. It’s probably one of the moistest cakes I’ve ever tasted. Delicious!
Notes on this recipe:
– This recipe is gluten free and dairy free (if you “butter” your pan with margarine)
– I baked this cake in a regular cake pan (not a spring form pan) and it worked perfectly fine, just be very careful when removing the cake from the pan as it is very soft and breaks easily. I used a round cake board (a flat plate works too) just slightly smaller than the pan to put on top of the cake, held my hand on it, then turned the cake pan upside down. Voila! A very easy way to remove the cake without it breaking.
-This cake is just fine on it’s own, it really is super moist and delicious, but to make it like the one in The secret life of Walter Mitty I knew I had to make icing and candied clementines to put on top.
3 to 5 clementines (depending on size, about 360-375 grams)
1 cup plus 2 tablespoons (225 grams) sugar
2 1/3 cups (250 grams) ground almonds
1 heaping teaspoon baking powder
1 3/4 cups granulated sugar (375 g)
1 cup water
1 1/2 cup powdered sugar
1-2 clementines, juice
boil, and cook for 2 hours. Drain and, when cool, cut each clementine
in half and remove the seeds. Then finely chop the skins, pith, and
fruit (yes, the whole fruit) in the processor (or by hand, of course).
2. Preheat the oven to 375 degrees F (190°C).
3. Butter and line an 8-inch springform pan with parchment paper.
the eggs. Add the sugar, almonds, and baking powder. Mix well, adding
the chopped clementines.
5. Pour the cake
mixture into the prepared pan and bake for 40-60 minutes (start checking after 35-40 minutes) in the lower part of the oven. If the top starts burning, cover cake with foil. Check with a skewer to make sure the cake is done.
leave to cool, in the pan on a rack. When the cake is cold, you can take
it out of the pan.
1. Slice clementines thinly. Bring granulated sugar and water to a boil in a saucepan. Add clementine slices and let simmer until slices are soft, about 25 minutes. Let cool on a wire rack or a piece of baking paper.
1. Sift the powdered sugar into a bowl. Add
about two tablespoons of clementine juice and mix to a smooth paste.
Add more juice as necessary, until you reach desired
2. Pour the icing over the cake and spread lightly with a spoon. Top with candied clementines.
Yields ~ 2 cups
Notes on this recipe:
– This recie can easily be halved for a smaller amount.
– Total amount of citrus juice used for this recipe should be about 200 ml (3/4 cup plus 2 tablespoons)
– When zesting citrus fruits, remember to not use the with pith as it’s bitter.
– Use organic fruits if you can, and make sure to wash them thouroghly before using.
– It’s best to juice citrus at room temperature as they give away more juice that way.
– Keeps for 3-4 days in the refrigerator if stored in an air tight container.
– Freezes well!
– To make lemon curd instead, use a total amount of 4 lemons.
– Use as filling in cakes, cupcakes, tarts. Mix with whipped cream or vanilla ice cream. Serve with scones… or just eat it with a spoon.
1 orange, zest and juice
1 lemon, zest and juice
1 clementine, zest and juice
2 lime fruits, zest and juice
1 1/4 cups granulated sugar
4 large eggs
100 g butter / a scant stick of butter, cut in pieces
1. Put zest, juice, granulated sugar and eggs in a heat proof bowl on top of a sauce pan with simmering water (or a double boiler). You can make the curd directly in a saucepan too but keep in mind that it curdles a lot easier.
2. Either way, whisk constantly and continue to cook until mixture thickens (it should be quite thick, but remember that it will thicken further when chilled).
3. Remove from heat and add the butter. Stir until butter has melted.
4. Strain over a bowl with a fine mesh sieve. Cover with plastic wrap directly onto the surface of the curd to prevent a skin from forming. Chill for at least 4 hour or preferably overnight.