Ottolenghi Clementine Cake

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Need a new cake recipe? Look no further than this recipe for Ottolenghi Clementine Cake. Clementine Cake is baked in a cake tin and served cold. It’s made with caster sugar and buttermilk, which makes it nice and moist, but also keeps the fruit from getting too juicy. It’s got a delicious sweet citrus flavor from clementines, oranges, and lemon zest that will leave you wanting more. This cake is perfect for breakfast or brunch, parties or picnics!

Clementine & almond syrup cake

Clementine & almond syrup cake

This flavorful cake has a wonderful, light texture and will last for at least a week when covered. But you’ll discover that you return to it frequently for “just another sliver.” The ideal instrument for obtaining long, even strips of orange skin to decorate the cake is a citrus zester.

INGREDIENTS

200g unsalted butter
380g caster sugar
4 clementines, zest grated, and juiced
Grated zest and juice of 1 lemon
280g ground almonds
5 medium free-range eggs, beaten
100g plain flour, sifted
1/8 tsp salt
Orange zest, cut in strips, to garnish
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For the chocolate icing (optional):
90g unsalted butter, diced
150g dark chocolate, broken up
½ tbsp honey
½ tbsp cognac

METHOD

  1. Set the oven to gas mark 3, 160 C, or 325 F. Grease a 24 cm springform pan lightly, then line the sides and bottom with parchment paper.
  2. Use a paddle attachment on a mixer to incorporate the butter, 300g of the sugar (the remaining 80g is for the syrup), and citrus zest. Avoid overworking the mixture or adding a lot of air. Fold through after adding half of the ground almonds. Gradually pour in the eggs, scraping the bowl’s bottom and edges as you go. Work the mixture until it is smooth before adding the remaining almonds, flour, and salt.
  3. With a palette knife, level the cake batter inside the pan. A skewer should emerge from the oven 50 to 60 minutes later somewhat moist.
  4. When the cake is almost done, in a small saucepan, bring the remaining sugar and citrus juices to a boil (don’t use more than 120ml of juice total), then immediately remove from the heat. Brush the hot syrup evenly over the cake as soon as it comes out of the oven, making sure to let it soak through completely. Go outside to cool off. Serve garnished with orange strips as is or refrigerate in an airtight container for up to three days.
  5. Put the butter, chocolate, and honey in a heatproof bowl to make the icing, and set it over a pot of just simmering water. Remove from the fire, whisk until everything is melted, then add the cognac. Pour the icing over the chilled cake, letting it freely run down the edges without fully encasing it. After the icing has dried, decorate with orange zest strips in the middle.

Boiled clementine cake

Set the oven to gas mark 3 at 160C (325F). Bake parchment around the base and sides of a 24 cm springform pan that has been lightly greased.

Utilizing a paddle attachment, combine the butter, 300 grams of sugar (the remaining 80 grams will go into the syrup), and citrus zest in a mixing bowl. Don’t overwork the mixture or add too much air. Continue mixing while folding in half of the ground almonds. Scrubbing the bowl’s bottom and sides as you go, gently add the eggs. Once the mixture is smooth, add the remaining almonds, flour, and salt.

Using a palette knife, spread the cake batter into the pan and level it. A skewer should emerge with some moisture after baking for 50 to 60 minutes.

The remaining sugar and citrus juices should total around 120 ml; don’t use more. When the cake is almost done, bring the mixture to a boil in a small pan, then immediately remove it from the heat. Brush the cake with the hot syrup as soon as it comes out of the oven, making careful to cover the entire surface. Take off to cool off. Orange strip garnish is optional. You can either serve it right away or preserve it in an airtight container for up to three days.

Butter, chocolate, and honey should be combined to form the icing. Place the bowl over a saucepan of just simmering water. After stirring until everything has melted, turn the heat off and add the cognac. Pour the icing over the chilled cake, letting it naturally drip down the sides but leaving some of the cake exposed. Allow the frosting to dry completely before adding orange zest strips as a garnish.

  • Preparation time1 hour (prep. time)
  • Cooking time45 minutes – 1 hour (cooking time)
  • Serves4

Ingredients

  • 2clementines or tangerines (or 1 orange)
  • 5eggs, beaten
  • 250gcaster sugar
  • 250gground almonds
  • 1tspbaking powder
  • Sunflower, groundnut or vegetable oil or butter for greasing the tin

Method

  1. The clementines should be thoroughly cleaned in hot water before being put in a pot with water, brought to a boil, and gently simmered for 30 to 40 minutes.
  2. Cut the clementines into quarters and take out any pips after draining and letting them cool for at least 10 minutes.
  3. The clementines should be blended to a totally smooth purée, peel and all. If you’d like, you can do the first step before baking: For up to two days, keep the pureed clementines in the refrigerator.
  4. Turn the oven on to 190C. (180C fan). Make a 20 cm round cake pan greased with butter or oil. To line the tin, cut a disc of greaseproof paper.
  5. The eggs and sugar should be combined with an electric mixer and beaten for a few minutes until pale and creamy.
  6. Fold the chilled clementine purée in gently. Finally, add the ground almonds, and then whisk in the baking powder.
  7. Bake the batter for 45 to 1 hour, or until the top is golden brown and the cake is firm to the touch, in the preheated pan. Cover the top with a piece of foil if it browns too quickly or excessively.
  8. Before turning out and serving, let the food cool in the pan.


Puddings

Clementine & almond syrup cake

Clementine and almond syrup cake

This flavorful cake has a wonderful, light texture and will last for at least a week when covered. But you’ll discover that you return to it frequently for “just another sliver.” The ideal instrument for obtaining long, even strips of orange skin to decorate the cake is a citrus zester. eight to ten people.

200g unsalted butter
380g caster sugar
4 clementines, zest grated, and juiced
Grated zest and juice of 1 lemon
280g ground almonds
5 medium free-range eggs, beaten
100g plain flour, sifted
1/8 tsp salt
Orange zest, cut in strips, to garnish

For the chocolate icing (optional)

90g unsalted butter, diced
150g dark chocolate, broken up
½ tbsp honey
½ tbsp cognac

Set the oven to gas mark 3, 160 C, or 325 F. Grease a 24 cm springform pan lightly, then line the sides and bottom with parchment paper.

Use a paddle attachment on a mixer to incorporate the butter, 300g of the sugar (the remaining 80g is for the syrup), and citrus zest. Avoid overworking the mixture or adding a lot of air. Fold through after adding half of the ground almonds. Gradually pour in the eggs, scraping the bowl’s bottom and edges as you go. Work the mixture until it is smooth before adding the remaining almonds, flour, and salt.

With a palette knife, level the cake batter inside the pan. A skewer should emerge from the oven 50 to 60 minutes later somewhat moist.

When the cake is almost done, in a small saucepan, bring the remaining sugar and citrus juices to a boil (don’t use more than 120ml of juice total), then immediately remove from the heat. Brush the hot syrup evenly over the cake as soon as it comes out of the oven, making sure to let it soak through completely. Go outside to cool off. Serve garnished with orange strips as is or refrigerate in an airtight container for up to three days.

Put the butter, chocolate, and honey in a heatproof bowl to make the icing, and set it over a pot of just simmering water. Remove from the fire, whisk until everything is melted, then add the cognac. Pour the icing over the chilled cake, letting it freely run down the edges without fully encasing it. After the icing has dried, decorate with orange zest strips in the middle.

Plum and rhubarb cobbler with star anise & vanilla

This hearty dish must have freshly ground star anise for the flavor. Problem is, it’s really difficult. The traditional pestle and mortar or a small food processor might be used as an alternative to a spice grinder. The powder would then need to be thoroughly sifted to remove any tough lumps. eight to ten people.

1kg dark plums
600g (net weight) rhubarb
1 vanilla pod
1½ tsp ground star anise
180g soft brown sugar
Juice of 1 orange
Icing sugar, for dusting (optional)
200ml crème fraîche, for serving

For the topping

420g plain flour, sifted, plus extra to dust
1 tsp salt
70g caster sugar, plus extra to dust
1¼ tbsp baking powder
170g cold butter
300ml whipping cream
1 free-range egg, beaten

Oven: Preheat to 180°C/350°F/gas mark 4. With the stones removed, cut the plums into quarters and place in a bowl. Trim the rhubarb stalks into 3-cm segments, discard the leaves, and then combine with the plums. Slice the vanilla pod down the middle, remove the seeds, and then add the pod and seeds to the fruit. Mix together with your hands the sugar, orange juice, and ground star anise in the bowl. Place the bowl’s contents in a medium-sized ovenproof dish and press down with a fish slice or something comparable to make a more or less even surface.

Make the topping right away. Mix the flour, salt, sugar, and baking powder in a low-speed electric mixer fitted with a paddle attachment. Once the dry ingredients are combined and the butter has been distributed, the mixture should resemble coarse, unsteady breadcrumbs. Stop the machine, add the cream, and run it just long enough to combine everything.

Move the mixture to a surface that has been lightly dusted with flour, and knead it just until it is smooth. Roll the pastry into a 1-cm-thick sheet using a rolling pin. To cut out discs, use a circular pastry cutter (or a star cutter for a festive effect).

Place the discs on top of the fruit. Put them in a tight row, close enough to touch or just barely overlap. Brush a small amount of egg on the discs and sprinkle a small amount of caster sugar on top.

Depending on the fruit, baking time may vary from one hour to even longer. When the fruit is hot and bubbling and the topping is golden and fully cooked, it is finished. Serve warm with a dollop of crème fraîche on top of each serving and a light dusting of icing sugar, if desired.

Meringue roulade with rose & morello cherries

Meringue roulade with rose and morello cherries

This Christmas yule log is made without chocolate or sponge. Fresh rose petals can be used as a garnish in place of the dried ones, which are beautifully crispy and resemble dried leaves. We appreciate Helen Goh. serving eight.

4 large egg whites
250g caster sugar
2 tsp vanilla essence
1 tsp white-wine vinegar
1 tsp cornflour
400ml double cream
100ml sour cream
1 tbsp icing sugar, plus extra to dust
1½ tbsp rose water
200g jarred morello cherries, drained, pitted and wiped dry

For the rose petals

40 pesticide-free red rose petals
1 egg white
70g caster sugar

the rose petals first. Oven temperature is set to a very low 70C. The petals should be delicately dipped in the egg white with one hand, shaken off any excess, and then covered in sugar with the other. They should be completely covered and free of lumps. Place the petals on a greaseproof paper-lined baking sheet and bake for 30 to 45 minutes, or until crisp, before removing. As gently as you can, scrape any leaves that may have stuck to the tray. They will still be useful even if some tear.

Set the oven’s temperature to 200C/400F/gas mark 6. Greaseproof paper should be used to line the bottom and sides of a Swiss roll pan (33 cm × 24 cm), rising about 1 cm over the sides.

Use an electric mixer to whisk the egg whites in a sizable, clean basin until they start to stiffen up. As you whisk, slowly pour in the caster sugar until you have a firm, glossy meringue. Fold in the vinegar, cornflour, and a teaspoon of vanilla extract using a large metal spoon. With a palette knife, spread the mixture within the prepared tin.

Place in the oven, then reduce the temperature to 160C/325F/gas mark 3. 30 minutes of baking is required to achieve a crust and fully cooked meringue (it will be soft, mind). Take out and let the tin cool.

Remove the meringue from the tin and place it on some greaseproof paper. Peel the paper from the base slowly. Put the creams, one tablespoon of icing sugar, the rosewater, and one more teaspoon of vanilla in a mixing dish. Cream should only slightly keep its shape after whisking. Leave a narrow border around the perimeter and set aside a few tablespoons of the cream mixture before spreading the majority of it over the original bottom side of the meringue. Cherry-seed the cream with them.

Roll the meringue into a beautiful log form by rolling it up along its long edge with the help of the paper. Transferring to a serving plate with care. After making a rough, wavy strip around the top of the log with the reserved cream, chill for at least 30 minutes.

When ready to serve, sprinkle the dried rose petals over the cream strip and icing sugar the log.

Dark chocolate mousse with Baileys & mascarpone cream

No apologies, this is totally over the top. Just close your eyes and savour the sumptuous richness. Serves six.

3 free-range eggs
100g caster sugar
300g dark chocolate, broken into small pieces
125g unsalted butter
500ml whipping cream
Cocoa powder, to finish (optional)

For the Baileys cream

200g mascarpone cheese
75ml Baileys
30g caster sugar

The longer you whisk, the better; let at least eight to ten minutes for the eggs and sugar to become light and airy in the bowl of an electric mixer. (It could be done by hand, but it would take a lot of work.)

Put the chocolate and butter in a heatproof bowl and set it over a pan of slightly simmering water while the eggs are beating. They will totally melt if you stir them with a wooden spoon.

Add the chocolate mixture in a steady stream to the egg mixture while the mixer is running on medium speed. It’s vital to integrate the two gently but continually, with the chocolate moving into the eggs rather than the other way around.

The cream must be whisked until it somewhat hardens up and resembles a loose ribbon (when you lift the whisk, the cream dribbling off should create clear lines in the surface before disappearing). Pour the chocolate and egg mixture into a serving bowl after gently incorporating the semi-whipped cream. To set, chill for at least an hour.

The Baileys cream can be prepared in advance or right before serving. Whisk together all the ingredients in a bowl. The cheese will get sloppy and runny, but it should then solidify once again. When the peak consistency is very soft, stop.

With a generous dollop of Baileys cream on top, serve the mousse straight from the bowl. Cocoa powder may be sprinkled, if desired.

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