Clementine Cake Walter Mitty Recipe

Clementine Cake Walter Mitty Recipe

Preheat the oven to 375 f 190 c. When the sugar and water mixture comes to a slight boil turn it down to a simmer and add the sliced clementines.

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In a saucepan combine the sugar and water together over medium high heat.

Clementine cake walter mitty recipe. Drain discarding the cooking water and when cool cut each clementine in half and remove the pips. 1 tb milk plus up to 1 tsp 1 2 tsp vanilla. Put the clementines in a bowl with a microwave safe cover or plastic.

Butter and line an 8 or 9 inch springform pan with parchment. Next pour in the 1 4 cup of melted butter and sprinkle in 2 3 cup light brown sugar. Incorporate the vanilla to finish.

If necessary add 1 2 to 1 tsp of milk to thin it out more. Preheat the oven to 375ºf. You re looking for a molasses like consistency one where if you poured it on top of your cake it would eventually spread out and roll down the sides a little.

Method put the clementines in a pan with some cold water bring to the boil partially with the lid and cook for 2 hours. Method place the clementines in a saucepan and cover with water. Add the milk and continue stirring.

Bring to the boil and simmer gently for 20 30 minutes until. In large bowl beat eggs and sugar until light colored and doubled in volume about 5. Toss the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed.

In a large bowl combine the powdered sugar and clementine juice and stir well. In a bowl sift together the semolina flour all purpose flour baking powder and salt. 3 tb clementine juice.

Poke each clementine 3 or 4 times with a knife. Butter a 9 or 10 inch springform cake pan. Arrange the thin slices of clementines on top of the sugar.

Put the clementines including the skin into a food processor and blend to a paste. Preheat your oven to 350 and spray your 9 cake pan with a non stick cooking spray i used coconut oil. Ingredients clementines 3 cups of sugar 450g of cake flour 1 tsp salt tsp of baking powder tsp baking soda 1 cup of butter 487 5g of sugar 6 large eggs 3 tsp vanilla extract cup clementine juice zest of 4 clementines 1 cup buttermilk nonstick spray parchment paper.

Slice the clementines into 1 4 slices. Preheat the oven to 180c 160c fan gas 4 grease a 20cm 8in spring form cake tin and. Give mixture a gentle mix to help dissolve the sugar.

Dump the clementines skins pith fruit and all and give a quick blitz in a food processor or by hand of course.