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CLEMENTINE CAKE RECIPE - NYT COOKING



Clementine Cake Recipe - NYT Cooking image

This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn’t require much attention from the baker. And the first step, reducing the fruit, may be done ahead of time.

Provided by John Willoughby

Total Time 3 hours 45 minutes

Yield 8 to 12 servings

Number Of Ingredients 8

5 medium clementines (about 375 grams)
Spray cooking oil
6 large eggs
1 cup sugar
1 teaspoon salt
2 cups almond flour or very finely ground blanched almonds
2 teaspoons baking powder
Powdered sugar, chocolate glaze or candied clementines, for garnish

Steps:

  • Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
  • Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
  • In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
  • Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.

Nutrition Facts : @context http//schema.org, Calories 279, UnsaturatedFatContent 3 grams, CarbohydrateContent 28 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 2 grams, SodiumContent 261 milligrams, SugarContent 23 grams, TransFatContent 0 grams

THE PERFECT GIN AND TONIC RECIPE | FOOD NETWORK



The Perfect Gin and Tonic Recipe | Food Network image

Provided by Food Network

Total Time 4 minutes

Prep Time 4 minutes

Yield 1 serving

Number Of Ingredients 5

4 to 5 tonic water Ice Cubes (recommended: Schweppes) (see Note)
3 ounces gin (recommended: Plymouth Gin)
4 ounces tonic water (recommended: Schweppes)
1 tablespoon freshly squeezed lime juice
Lime wedge for garnish

Steps:

  • Place the ice cubes in a tall, narrow, chilled glass (the cubes should come near the top.) Add the gin, then the tonic water, then the lime juice, stirring well. Garnish with lime wedge, and serve immediately. 
  • Note: To make the ice cubes, simply fill an empty ice cube tray with tonic water, and let the cubes freeze. It takes just a few hours. Covered well, the cubes will remain fresh-tasting in the freezer for at least a few weeks.

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