| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 25g | 3g | 60g |
| sugars | fibre | protein | salt |
| 40g | 4g | 10g | 0.1g |
As a born-and-bred Midwesterner, my food philosophy is all about farm-to-table freshness, comfort, and heartiness. While corn casseroles and beef stews are indeed my specialty, I’ve found joy in expanding my culinary comfort zone. Today, I’m sharing with you a dessert recipe that’s a testament to this. Boldly stepping away from my comfort zone, we’re going citrusy and light with my Clementine and Almond Syrup Cake.
Straying from the Traditional
Certainly, this is not your typical Midwestern dessert. Despite its sweet complexity, you’ll be pleasantly delighted by the rustic simplicity that is so emblematic of heartland cooking. The clementine-infused, almond-encrusted cake holds its own against any hearty stew or hearty casserole.
This recipe takes me to the Mediterranean coast, where a lot of dishes showcase citrus and olive oil. As a nod to my Nebraskan upbringing, I like to think of it as a delightful fusion of Mediterranean charm with Midwestern heartiness.
Nutrition Packed, With a Citrus Kick
Beyond its undeniable deliciousness, my Clementine and Almond Syrup Cake holds its own in the health department. Almond flour, made from ground almonds, carries numerous health benefits. Almonds are rich in protein and fiber while being low in carbs. They also provide a significant amount of Vitamin E and are known for their antioxidant benefits.
Clementines, too, are a powerhouse of nutrients, packed full of immune-boosting Vitamin C and beneficial flavonoids. Plus, they bring a zesty freshness to the cake, cutting through the rich almond and olive oil flavors. The hint of almond extract accentuates the nutty earthiness, creating an all-rounded, balanced dessert.
This Clementine and Almond Syrup Cake isn’t just a dessert, but a testament to the beauty of culinary diversity and the joy of trying something new. Brilliant as a standalone dessert, it can shine as the sweet reprieve following a hearty roast beef or a spicy pasta – a touch of Midwestern heartiness married with Mediterranean zest.
What You’ll Need
- 1 Cup of Almond Flour
- 1/2 Cup of All-purpose Flour
- 1 Cup of Sugar
- 2 Tsp of Baking Powder
- 1/4 Tsp of Salt
- 3 Large Eggs
- 1/2 Cup of Olive Oil
- Zest and Juice of 3 Clementines
- 1 Tsp of Almond Extract
- 1/4 Cup of Sliced Almonds
- For the Syrup:
- 1/2 Cup of Clementine Juice (About 4-5 Clementines)
- 1/3 Cup of Sugar
Method
Step One
Preheat the oven to 350 degrees Fahrenheit and prepare a cake pan by greasing it properly.
Step Two
In a large mixing bowl, combine the almond flour, all-purpose flour, sugar, baking powder, and salt. Stir well to ensure everything is thoroughly combined.
Step Three
In a separate mixing bowl, beat the eggs and then add the olive oil, zest and juice of the clementines, and almond extract. Whisk these ingredients together until they are well combined.
Step Four
Gradually add the wet ingredients to the dry ingredients, mixing continuously to avoid lumps. Once the batter is smooth and well incorporated, fold in the sliced almonds.
Step Five
Transfer the batter into the prepared cake pan and bake for about 40-45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step Six
While the cake is baking, prepare the syrup. Squeeze the juice from 4-5 clementines and combine it with the sugar in a small saucepan. Bring the mixture to a simmer, stirring until the sugar has completely dissolved. Let it simmer for a few minutes until the syrup has slightly thickened.
Step Seven
Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. After the cake has cooled slightly, poke holes into the cake with a skewer or fork and spoon the clementine syrup over the top, allowing it to soak into the cake.
Step Eight
Let the cake continue to cool completely before serving. Enjoy your delicious Clementine and Almond Syrup Cake!
