Add sliced clementines to the sugar water and cook until softened, about 6 minutes.Simmer water, sugar and salt in a small saucepan (throw in a few crushed cardamom pods or a stick of cinnamon for more flavor) over medium heat until the sugar has dissolved.Line a baking sheet with several layers of paper towels or use a wire rack.Slice clementines 1/4 inch thick perpendicular to the stem, discarding the rounded ends.
Adjust oven rack to middle position and heat the oven to 325 degrees.This “one-bowl” delight can be easily made in a food processor, tastes great when made a day in advance and freezes well.ĩ ounces (260g) clementines (seedless variety is best), unpeeled, stems removed Depending on the acidity of the citrus fruit, you could increase the sugar to 1 1/2 – 2 cups. You can mix equal weights of oranges, kumquats or lemons. The advantage of this particular recipe (modified from a Cook’s Country recipe), is that the whole citrus fruit is lightly cooked in a covered Pyrex dish in the microwave – a real time saver that does not spoil the flavor or composition of the fruit. Lemons picked from the tree, Naples, Italy in Winter © Elise Prudhomme One of our favorite combinations is kumquat and yuzu ( Citrus junos). We have experimented with different types of citrus fruit, including lemons (yuzu, bergamot, etc) and pomegranates. Clementine Cake is unique in that it uses the entire fruit, including peel, pith and pulp. Winter is upon us and the markets are full of zesty organic clementines, mandarins, kumquats, juicy oranges and lemons in all sizes.
Three Feathers Clementine Cake Clementine Cake, a Winter Delight | two recipe versions, including gluten and dairy-free
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