Clementine Almond Cake
One 10” Bundt
4 (total 8) clementine oranges
2 tsp fresh rosemary leaves
2 ½ cups all-purpose flour
1 ½ almond flour (I prefer Bob’s Red Mill)
2 tsp baking powder
1 tsp Chinese Five-Spice
1 tsp fine sea salt
2 cups granulated sugar
4 large eggs, room temperature
12 Tbsp unsalted butter, melted and slightly cooled
2 tsp vanilla paste
1 Tbsp almond slices
Sanding sugar to finish
Glaze:
¼ cup granulated sugar
Juice of 4 clementines
1) Preheat your oven to 325 degrees.
2) Spray a 10-cup Bundt pan with cooking spray with flour and sprinkle the almond slices over the bottom of the pan.
3) In a food processor, process the unpeeled 4 clementines (cut into quarters) and the rosemary until almost pureed, about 30 seconds. Be sure to leave some small pieces for texture. Set aside.
4) In a standing mixer, whisk the 2 cups sugar and the eggs on medium-high until thick and pale. Reduce the mixer to medium and whisk in the melted butter and vanilla. Change to the paddle and mix in the clementine puree. Then add the dry ingredients and mix slowly until just combined. (I actually prefer removing the bowl and folding in the dry ingredients with a spatula.) Pour the batter into the prepared Bundt pan.
5) Bake the cake on the center rack for 45-50 minutes until a wooden stick comes out clean.
6) While the cake bakes, use a small saucepan to bring the ¼ cup sugar and clementine juice to a light boil, stirring initially to ensure the sugar properly melts. Pour the hot glaze into a small glass bowl and have at the ready.
7) Let the cake cook in the pan on a wire rack for ten minutes before inverting onto the wire rack. Brush the syrup all over the cake and let the cake cool completely on the wire rack. If desired, sprinkle the sanding sugar on the cake for a glittering finish.
