Question about Clementine Cake
plllog
3 years ago
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olychick
3 years agoRelated Discussions
Question about LindaC's Raspberry Frangipane Cake
Comments (4)once the berries have been cooked, no harm will come from freezing them. Here's the recipe for the curious. RASPBERRY FRANGIPANE CAKE (Serves 12) This is good made the day before and covered with plastic wrap. 7 oz. almond paste 7 oz. unsalted butter, softened 1 cup plus 2 tbsp. sugar 1 tsp. vanilla 5 eggs 1 cup sifted cake flour 1 1/2 cups whole raspberries Preheat over to 350 degrees. Butter and flour a 9-inch cake pan. (I like to use a springform pan.) Use a food processor or a mixer w/ a paddle attachment to cream the almond paste, butter, and sugar until smooth and light. (Some almond pastes stay chunky for a while.) Add the vanilla and eggs, beating well and scraping down the sides of the bowl after each addition. By hand, gently fold in the flour until the batter is just barely combined. Fold in the raspberries. Avoid overmixing, or the cake will be tough. Pour the batter into the prepared pan and bake until the top is nicely brown and a toothpick comes out clean, about 50-55 minutes. Cool completely before removing from the pan. Serve this moist cake plain, or in a pool of raspberry sauce, or with whipped cream topped with a few raspberries. (Raspberry sauce: Press 2 c. raspberries through a fine strainer to puree them and remove seeds. Make a simple syrup by stirring together 3 tbsp. water and 1/4 c. sugar in a small saucepan and bringing to a boil. Cool. Stir the puree and simple syrup together. Keeps in the refrigerator for a week, or freeze.)...See MoreQuestion about thawing a cake
Comments (4)The best method to thaw a cake depends on whether the cake is: Unfrosted, thaw at room temperature, covered, 2 to 4 hours and then frost or serve as desired. Frosted, thaw loosely covered overnight in refrigerator, or thaw uncovered at room temperature...See MoreClementine cake!
Comments (80)After a thread about healthy desserts I made a clementine cake which was discussed on Friday. I used 6 small mandarins (by Halo) and 2 1/3 cups almond flour, 6 eggs, baking powder, vanilla and a dash of cinnamon and it was really good. I baked it in a 9" cake pan as my spring form pan is quite large. This was a practice for Easter. I have a future DIL who is celiac and another who is gluten intolerant. This is the recipe I used https://cooking.nytimes.com/recipes/1016184-clementine-cake...See MoreNigella's Clementine Cake - make ahead?
Comments (13)The cake did fine overnight. I loosely covered it because it seemed very wet and the top dried out a bit which was fine. Everyone liked the cake. It was very dense and moist and would have been good served with some whipped cream...next time! I cut the 8" round cake into 12 pieces which was a good size for all. Larger might have been too much given its density and having to follow a pizza lunch! Thanks all for your help!...See Moreplllog
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