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Clementine Almond Cake


For the Cake:
3/4 cup + 2 tbsp unsalted butter
2 cups sugar
zest and juice of 4 clementines
zest and juice of 1 lemon
2 1/2 cups ground almonds
5 large eggs
3/4 cups + 1 tbsp all-purpose flour
pinch of salt
For the Chocolate Ganache:
6 tbsp unsalted butter
5 oz dark chocolate
2 1/2 tsp honey

Preheat the oven to 350°F and lightly grease a 9 1/2 circular pan with butter and line the pan with parchment paper. Add the butter, 1 1/2 cups of sugar, and both zests to a large bowl and mix. Once fully incorporated, add half of the ground almonds. While mixing, add the eggs. Make sure to scrape the bottom of the bowl after each addition. Once incorporated, add the flour, salt and rest of the ground almonds, and blend until completely smooth. Pour the cake batter into the pan, and bake for 50-60 minutes. To make sure it is ready, insert a toothpick into the cake, and if it comes back a little bit moist, it is ready. When the cake is almost done, add the remaining 1/2 cup of sugar and the citrus juices into a small saucepan and bring to a boil. Once the syrup boils, take it off of the heat. Once the cake comes out of the oven, brush the cake with the boiling syrup. Once cooled remove the cake from the pan and move it to the refrigerator. Before you serve the cake, you have to ice it. To make the icing, put the butter, chocolate, and honey in a bowl, on top of a saucepan full of water. Once melted, remove from the heat and cool. Once cooled, ice the cake and refrigerate the cake for a little longer. Once ready, it is ready to serve!

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