Clementine Torte Regular And Gluten Free Desserts Recipes


Home  >  Recipes  >  Desserts Recipes   >  Clementine Torte Regular And Gluten Free Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   checkerboard   muffins   roll   pizza   curry   burger   tuna   sweet potato   wine      mousse   steaks   kaposzta salata   lasagna   souffle   lassi   medovnik   hungarian   dipping sauce   gluten free   Condensed Milk Recipe   guacamole   butter cookies   lemonade   shawarma   blueberry fungee   urdu   biryani   bombay biryani   donuts   puff pastry    birthday cake   chicken chilli   Indian Chicken Curry   apple cake   blueberry funge   dum biryani   gulab jamun   Burfi   ampalaya   drumsticks   Danish Pastry    beirox   white sauce   nuggets   samoosa   cheddar cheese   chicken pasta   apple custard   mustard meatloaf   red wine and rosemary porterhouse   Baklava   kanum ma kang mung   chinese rice   lemon lime   chocolate cookies   apple pinwheels   1994 3rd Place   lamb stew with rosemary dumplings   pinacolada   cheese balls   fajita chicken   moosa   potatos   salsa sauce   Cream Cheese Recipe   pepsi   key lime cake   tuna ring   frappuccino   plain cake   vegetable biryani   coca cola   lemon lime soda   phirni   aljotta   Lunchbox    crab mousse   chicken picata   apple Salsa   targine   apricot muffins   whelks   BBB   ground cherry pie   tartar sauce   flounder   skillet enchiladas   cheese pizza   turkey wrap   vanilla cream cake   electric lemonade   albanian   3B   mister saleem 


Clementine Torte Regular And Gluten Free

Ingredients:

  • 1 pound (454 grams) Clementines (4 to 6 depending on size)
  • 6 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (250 grams) granulated white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 3/4 cups (250 grams) almond meal or ground almonds



  • Method:

  • Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Butter and line a 9 inch (23 cm) springform pan with parchment paper. Set aside.
  • Place the Clementines in a saucepan
  • and cover with cold water. Bring to a boil and then simmer the Clementines for about two hours. Drain and let the oranges cool completely.
  • Once the Clementines are completely cooled, slice in half, and remove any seeds. Place the Clementine halves (skins and all) in your food processor, along with the eggs, and process until thoroughly blended. Add the vanilla extract and process until incorporated. In a separate large bowl, whisk together the sugar, baking powder, salt and ground almonds. Add the orange mixture to the almond mixture and whisk or stir to combine. Pour the batter into the prepared pan and bake for about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean (you may want to cover the cake with aluminum foil about halfway through baking to prevent over browning). Remove from oven and place on a wire rack to cool. Once it has completely cooled, remove the sides of the springform pan.
  • This cake is best after it has been allowed to sit for a few days. Serve with a dollop of softly whipped cream
  • Makes one - 9 inch torte.





  •  Clementine Torte Regular And Gluten Free 

     

     

    Copyright 2009 - 2015, All rights reserved, PagesPak.com