Clementine Cardamom Cake
Serves: (1) 9" round cake
Clementine Cake
  • 4-5 medium clementines or mandarins, about 400 g total
  • 6 large eggs
  • 1 cup (200 g) sugar
  • 2⅔ cups (250 g) ground almonds or almond meal
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking powder
Scented Orange Cream
  • 1 cup (230 g) heavy cream
  • 2¾ oz (80 g) mascarpone
  • 1 tablespoon orange marmalade
  • 1 teaspoon orange blossom water
  • 1 cup (200 g) sugar
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup sliced almonds
For the cake:
  1. Put the clementines in a saucepan and fill with enough cold water to just barely cover them.
  2. Bring water to a boil, then reduce heat until the water is at a simmer. Let simmer, covered for 1½ - 2 hours until the peels are very tender and can be pierced with a fork.
  3. Drain clementines and let cool.
  4. Cut clementines in half and remove any pips.
  5. Place clementines, peels and all, in a food processor and process until they become a smooth puree.
  6. Weigh out 375 g of puree and set aside.
  7. Preheat oven to 320 degrees F. Grease a 9" round springform pan and line the base with a round of parchment paper.
  8. Whisk eggs together in a large bowl.
  9. Add in the clementine puree and the rest of the ingredients and whisk together until well combined.
  10. Pour batter into prepared pan and bake for about 1 hour, until top is golden and feels set to the touch.
  11. Remove from oven and let cool on wire rack.Turn out the cake when fully cooled.
For the cream:
  1. Combine the cream and mascarpone in bowl of a stand mixer fitted with whisk attachment. Whip to soft peaks.
  2. Add in marmalade and orange water and whip to combine. Make the cream right before serving the cake or make and chill until ready to use.
For the croquant:
  1. Line a baking sheet with a silicone baking mat or coat with cooking spray.
  2. Place sugar and ¼ cup water in a saucepan, making sure the sugar is completely covered with the water. Bring to a boil over high heat.
  3. Continue cooking until mixture reaches 250 degrees F as measured with a candy thermometer.
  4. Add butter, vanilla, and salt and stir with a wooden spoon to combine.
  5. Continue cooking until mixture reaches 290 degrees F. Remove from heat and stir in almonds immediately.
  6. Pour candy mixture over prepared baking sheet and spread out as evenly and thinly as possible.
  7. Let completely cool and harden. Break into small pieces.
  8. Store croquant in an airtight container for up to 1 week.
To assemble:
  1. Spread the cream evenly over the top of the cake. Then decorate with pieces of croquant.
Recipe by Dessert First at