Comments on: clementine cake http://smittenkitchen.com/2009/01/clementine-cake/ Thu, 18 Mar 2010 12:34:18 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Chrissy http://smittenkitchen.com/2009/01/clementine-cake/#comment-353773 Chrissy Thu, 04 Mar 2010 00:34:52 +0000 http://smittenkitchen.com/?p=1762#comment-353773 So I made this for the second time this afternoon. My daughter is allergic to eggs and can't handle refined sugar in large quantities. The first time I followed the recipe exactly, this time I replaced the eggs and sugar. It was a success! I am amazed. I replaced the eggs with a combination of banana, flax seed, commercial egg replacer, and water and I replaced the sugar with 1/2 cup of honey. The almonds and baking powder needed to be increased to make up for the extra liquid too. If you're interested in my exact recipe, it's here: http://chrissywitch.blogspot.com/2010/03/clementine-cake.html Thanks for sharing, Deb! So I made this for the second time this afternoon. My daughter is allergic to eggs and can’t handle refined sugar in large quantities. The first time I followed the recipe exactly, this time I replaced the eggs and sugar. It was a success! I am amazed. I replaced the eggs with a combination of banana, flax seed, commercial egg replacer, and water and I replaced the sugar with 1/2 cup of honey. The almonds and baking powder needed to be increased to make up for the extra liquid too. If you’re interested in my exact recipe, it’s here: http://chrissywitch.blogspot.com/2010/03/clementine-cake.html
Thanks for sharing, Deb!

]]> By: Louann http://smittenkitchen.com/2009/01/clementine-cake/#comment-353475 Louann Wed, 03 Mar 2010 00:50:40 +0000 http://smittenkitchen.com/?p=1762#comment-353475 I tried this recipe and was amazed at how much I loved it! I used a 9" springform pan and cut back on the baking time too. I did have a problem with the powdered sugar being absorbed into the cake, it was literally gone the next morning. the next time I made it, I glazed it with clementine juice and powdered sugar. My husband took it into work and people went crazy for it! I tried this recipe and was amazed at how much I loved it! I used a 9″ springform pan and cut back on the baking time too. I did have a problem with the powdered sugar being absorbed into the cake, it was literally gone the next morning. the next time I made it, I glazed it with clementine juice and powdered sugar. My husband took it into work and people went crazy for it!

]]> By: Char http://smittenkitchen.com/2009/01/clementine-cake/#comment-351671 Char Thu, 25 Feb 2010 02:50:24 +0000 http://smittenkitchen.com/?p=1762#comment-351671 [Sigh] A tip, that I'm sure will never be relevant to any of your other readers: DON'T let yourself get distracted in another room for, oh, an hour, while your clementines are on the boil, lest the pot boil dry and you end up with half a dozen charred, smoky clementines, a blackened cooking pot, and exactly no lovely cake at all. :( The recipe looks delicious, and I do hope to try it again, someday when I'm in a more attentive frame of mind. [Sigh] A tip, that I’m sure will never be relevant to any of your other readers: DON’T let yourself get distracted in another room for, oh, an hour, while your clementines are on the boil, lest the pot boil dry and you end up with half a dozen charred, smoky clementines, a blackened cooking pot, and exactly no lovely cake at all. :(

The recipe looks delicious, and I do hope to try it again, someday when I’m in a more attentive frame of mind.

]]> By: kathryn http://smittenkitchen.com/2009/01/clementine-cake/#comment-349884 kathryn Mon, 15 Feb 2010 23:31:46 +0000 http://smittenkitchen.com/?p=1762#comment-349884 made this for a work party this week and it was a hit. i wrote about it here and linked to this recipe. thanks for all the inspiration! made this for a work party this week and it was a hit. i wrote about it here and linked to this recipe. thanks for all the inspiration!

]]> By: Vander http://smittenkitchen.com/2009/01/clementine-cake/#comment-349211 Vander Sat, 13 Feb 2010 06:07:08 +0000 http://smittenkitchen.com/?p=1762#comment-349211 I'm eating the first slice of this right now. I think I didn't grind the almonds fine enough, as it is gritty with almond. Also, I just figured out what it seems to be missing: flour. Flavor is interesting, cake is wet, lots of cake left. No one else jumping to eat it with me. I’m eating the first slice of this right now. I think I didn’t grind the almonds fine enough, as it is gritty with almond. Also, I just figured out what it seems to be missing: flour.

Flavor is interesting, cake is wet, lots of cake left. No one else jumping to eat it with me.

]]> By: Sengkelat http://smittenkitchen.com/2009/01/clementine-cake/#comment-347346 Sengkelat Fri, 05 Feb 2010 23:29:40 +0000 http://smittenkitchen.com/?p=1762#comment-347346 Made this cake last night. I used mandarin oranges instead of clementines, and it turned out a bit bland. Next time I'll add orange or lemon zest, or maybe reduce the boiled pulp and add fresh orange juice instead. I am curious how it would be if the oranges were peeled and used fresh. Made this cake last night. I used mandarin oranges instead of clementines, and it turned out a bit bland. Next time I’ll add orange or lemon zest, or maybe reduce the boiled pulp and add fresh orange juice instead. I am curious how it would be if the oranges were peeled and used fresh.

]]> By: Joey http://smittenkitchen.com/2009/01/clementine-cake/#comment-346030 Joey Mon, 01 Feb 2010 06:13:48 +0000 http://smittenkitchen.com/?p=1762#comment-346030 I see lots of comments about the soft texture, and that the cake is wet...How wet is WET? I just made this for the first time. After 30 minutes, a tester came out clean. I didn't believe it, and tested about ten different places in the cake, and each time, it came out clean. So I took it out and glazed it. But now that I've cut into it, it's so wet, it's almost like a pudding or souffle, especially in the middle ... Is it done, and this is simply the wet texture people have commented on, or have I grossly underbaked it? I see lots of comments about the soft texture, and that the cake is wet…How wet is WET? I just made this for the first time. After 30 minutes, a tester came out clean. I didn’t believe it, and tested about ten different places in the cake, and each time, it came out clean. So I took it out and glazed it. But now that I’ve cut into it, it’s so wet, it’s almost like a pudding or souffle, especially in the middle … Is it done, and this is simply the wet texture people have commented on, or have I grossly underbaked it?

]]> By: Joey http://smittenkitchen.com/2009/01/clementine-cake/#comment-346029 Joey Mon, 01 Feb 2010 06:11:10 +0000 http://smittenkitchen.com/?p=1762#comment-346029 I see lots of comments about the soft texture, and that the cake is wet...How wet is WET? I just made this for the first time. After 30 minutes, a tester came out clean. I didn't believe it, and tested about ten different places in the cake, and each time, it came out clean. But now that I've cut into it, it's so wet, it's almost like a pudding or souffle, especially in the middle ... is this the wet texture people have commented on, or have I grossly underbaked it? I see lots of comments about the soft texture, and that the cake is wet…How wet is WET? I just made this for the first time. After 30 minutes, a tester came out clean. I didn’t believe it, and tested about ten different places in the cake, and each time, it came out clean. But now that I’ve cut into it, it’s so wet, it’s almost like a pudding or souffle, especially in the middle … is this the wet texture people have commented on, or have I grossly underbaked it?

]]> By: Union Glashutte http://smittenkitchen.com/2009/01/clementine-cake/#comment-345950 Union Glashutte Mon, 01 Feb 2010 00:56:22 +0000 http://smittenkitchen.com/?p=1762#comment-345950 I really like these clementine cakes. I had one at my baby shower and it was delicious. This looks like a great recipe. -Sylvia I really like these clementine cakes. I had one at my baby shower and it was delicious. This looks like a great recipe.
-Sylvia

]]> By: Masha http://smittenkitchen.com/2009/01/clementine-cake/#comment-345837 Masha Sun, 31 Jan 2010 14:59:42 +0000 http://smittenkitchen.com/?p=1762#comment-345837 This looks like it would be tasty -- if only my kitchen wasn't so cold and I wasn't so lazy... chopping up whole clementines by hand (as I have no food processor or blender) seems a little daunting. As far as grinding almonds -- you can blanch them and soak them in cold water to peel the skins off more easily, then grind them with a mortar and pestle or something similar. It turns out a bit oily and takes a while, but I've made nice cookies before that way, and it seems better than spending $14 on a small bag of almond meal. This looks like it would be tasty — if only my kitchen wasn’t so cold and I wasn’t so lazy… chopping up whole clementines by hand (as I have no food processor or blender) seems a little daunting.
As far as grinding almonds — you can blanch them and soak them in cold water to peel the skins off more easily, then grind them with a mortar and pestle or something similar. It turns out a bit oily and takes a while, but I’ve made nice cookies before that way, and it seems better than spending $14 on a small bag of almond meal.

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