Clementine Cake Recipe
sicilian orange ricotta, clementine anglaise
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Ingredients
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Cake
Clementine Anglaise
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
- 2
Prepare Clementines
Zest and juice the clementines, reserving the zest for later use. You should have around 100 ml of juice.
- 3
Mix Wet Ingredients
In a large bowl, combine the ricotta cheese, sugar, eggs, clementine juice, vanilla extract, and clementine zest. Whisk until smooth.
- 4
Combine Dry Ingredients
In a separate bowl, mix the almond flour, baking powder, and salt.
- 5
Combine Mixtures
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- 6
Bake the Cake
Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Clementine Anglaise Preparation
- 8
- 9
- 10
Cook the Anglaise
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- 11
Strain and Cool
Remove from heat, strain through a fine sieve into a bowl, and let it cool completely. Stir in the heavy cream and scrape the seeds from the vanilla bean into the mixture.