Line a baking sheet with several layers of paper towels or use a wire rack. ![]() Slice clementines 1/4 inch thick perpendicular to the stem, discarding the rounded ends.Line a baking pan with greased parchment paper, or simply grease with vegetable oil, or use a silicon baking mold.Adjust oven rack to middle position and heat the oven to 325 degrees.This “one-bowl” delight can be easily made in a food processor, tastes great when made a day in advance and freezes well.ĩ ounces (260g) clementines (seedless variety is best), unpeeled, stems removed Depending on the acidity of the citrus fruit, you could increase the sugar to 1 1/2 – 2 cups. You can mix equal weights of oranges, kumquats or lemons. The advantage of this particular recipe (modified from a Cook’s Country recipe), is that the whole citrus fruit is lightly cooked in a covered Pyrex dish in the microwave – a real time saver that does not spoil the flavor or composition of the fruit. Lemons picked from the tree, Naples, Italy in Winter © Elise Prudhomme One of our favorite combinations is kumquat and yuzu ( Citrus junos). We have experimented with different types of citrus fruit, including lemons (yuzu, bergamot, etc) and pomegranates. ![]() Clementine Cake is unique in that it uses the entire fruit, including peel, pith and pulp. ![]() Winter is upon us and the markets are full of zesty organic clementines, mandarins, kumquats, juicy oranges and lemons in all sizes. Three Feathers Clementine Cake Clementine Cake, a Winter Delight | two recipe versions, including gluten and dairy-free
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