Clementine Torte Regular And Gluten Free |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
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this recipe caught my eye... I love tangerines and this was so different ... it is a regular recipe that also happens to be gluten free... this recipe and photo are from Joy of Baking... this may be nice to have for Thanksgiving Brunch. Read more ... Ingredients:
1 pound (454 grams) clementines (4 to 6 depending on size) |
6 large eggs |
1 teaspoon pure vanilla extract |
1 1/4 cups (250 grams) granulated white sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 3/4 cups (250 grams) almond meal or ground almonds |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Butter and line a 9 inch (23 cm) springform pan with parchment paper. Set aside.
2. Place the Clementines in a saucepan
3. and cover with cold water. Bring to a boil and then simmer the Clementines for about two hours. Drain and let the oranges cool completely.
4. Once the Clementines are completely cooled, slice in half, and remove any seeds. Place the Clementine halves (skins and all) in your food processor, along with the eggs, and process until thoroughly blended. Add the vanilla extract and process until incorporated. In a separate 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 the prepared pan and bake for about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean (you may want to cover the cake with aluminum foil about halfway through baking to prevent over browning). Remove from oven and place on a wire rack to cool. Once it has completely cooled, remove the sides of the springform pan.
5. This cake is best after it has been allowed to sit for a few days. Serve with a dollop of softly whipped cream
6. Makes one - 9 inch torte.
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