Wednesday, March 23, 2011

Flour-less Cakes: Part 2...Clementine Cake

Part 2
Clementine Cake

If you don't have this song stuck in your head the entire time you make this cake, you're doing it wrong.

In fact, if you don't get an urge to listen to a lot a lot of Bright Eyes in general while you make this cake, you're probably just doing life wrong. In general.

Maybe this should be named the Bright Eyes cake? Just kidding. That's dumb. This is the Clementine Cake. Because it's made out of 5 entire clementines, not 5 entire Conor Obersts. Although that would be really, really, adorably delicious. In a crooning hipster sort of way. WHEN WILL I GET MY CONOR OBERST CAKE?!?

Apparently, some other psycho beat me to it. Typical.

Anywho. Back the most important point of this post that isn't Conor Oberst. The search for the perfect flour-less Passover cake. And so, I give you the Clementine Cake.

Hello Yummy Texture. It's me, Molly.

I found this recipe once again at Smitten Kitchen thanks to the helpful Passover-Friendly Dessert Recipe Suggester. So helpful!

This cake is yumcity. I think I say that a lot about a lot of things but it is really very good this time. I promise. It's clementine-y, yes. But mostly, it has a delightful texture thanks to the heaping amount of ground almonds. It's just about perfectly sweet and probably would be satisfying for breakfast. Or mushed up and constantly pumped through your veins like a drug. One or the other.

I bet all of Conor Oberst's children I plan on carrying would looking really cute iced onto these mini cakes.
Chocolate portrait style.

  • 4-5 clementines
  • 6 eggs
  • 2 cup plus 1 tbs sugar
  • 2 1/3 cups ground almonds
  • 1 heaping teaspoon of baking powder
  • confectioner's sugar for dusting

  • Go on with your bad self!

    1. Get a big old pot out, toss the clementines in, and cover with cool water. Set it on the stove and boil your little clementines for 2 hours. Remove, drain, and set aside to cool. Slice them open, remove the seeds and chop up into smaller pieces to put in the food processor. Process until smooth-ish. Set aside.
    2. Preheat your oven to 375 degrees. Prepare whatever size pans you're using (I used 2 1/2" ish, 5", and 6" because I'm just crazy like that) by greasing them and lining the bottoms with a piece of parchment paper.
    3. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped up clementines.
    4. Pour batter into your prepared pans. Set in the oven for 30ish minutes or until the top is lightly browned and a toothpick comes out dry.
    5. Remove from the oven and cool on a rack. Once cooled, take out of the pan and dust with confectioner's sugar if you see fit. (I saw fit.)
    I think I'm cured. No, in fact, I'm sure.
    Thank you Stranger, for your therapeutic smile.

    RATE ME!

    TASTE: 4.5/5 I don't really like citrus. I really hate the smell of fruit being juiced. But the smell of it baking and the taste of it in baked goods really makes me happy. This cake was no let down in the happy tasty department.
    EASE: 2/5 This gets a low ease rating simply because of the whole two-hour-boiling-clementines thing. That's a couple hours too many to boil clementines to make an otherwise simple cake. Just saying.
    FILTH OF THE KITCHEN: 4/5 It was pretty disgusting but not nearly as bad as the flour-less chocolate cake mess. That...that was just terrible and I don't want to talk about it ever again so please stop bringing it up.
    DID THE DOG EAT THE BATTER: Little dude was on fire today! And later, his butthole might be on fire :/ Not because he ate heaping amounts of pureed whole clementines that dropped on the floor but because he ate HEAPING amounts of pureed whole clementines that dropped on the floor. Double :/ What a guy. I love him.
    IMPRESS-O-METER: 4/5 You know what? I don't even want to call it flour-less. That's amateur or something. I'm going to call it Gluten-Free. That's right. I went there. I impressed every person in the world who can't eat anything that tastes good ever. Sorry Gluten-Free folks. That must be the worst. But hey! This cake uses whole clementines! Eh? Eh?


    1. It looks great.I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this clementine widget at the end of this post so we could add you in our list of food bloggers who blogged about clementine,thanks!

    2. OH NO... are you done blogging??? Such a promising start..

      Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you d0. Great photos makes it seem like anyone can replicate the recipe!

      I am asking, would you please consider posting a few of your favorite recipes on

      It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

      in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

      Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!

      Please take a look. If you have any ideas or questions, please do not hesitate to write