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   muffins   roll   checkerboard   pizza   burger   curry   tuna   wine   sweet potato   mousse   steaks      lasagna   souffle   kaposzta salata   lassi   medovnik   hungarian   dipping sauce   gluten free   butter cookies   guacamole   Condensed Milk Recipe   lemonade   blueberry fungee   shawarma   urdu   biryani   bombay biryani   donuts   apple cake   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   moosa   Burfi   gulab jamun   Danish Pastry    dum biryani   beirox   ampalaya   drumsticks   samoosa   nuggets   chicken pasta   cheddar cheese   red wine and rosemary porterhouse   mustard meatloaf   1994 3rd Place   apple custard   kanum ma kang mung   chocolate cookies   chinese rice   lamb stew with rosemary dumplings   white sauce   Baklava   plain cake   pepsi   pinacolada   tuna ring   lemon lime   salsa sauce   frappuccino   potatos   cheese balls   apple pinwheels   Cream Cheese Recipe   phirni   aljotta   key lime cake   whelks   fajita chicken   coca cola   chicken picata   targine   lemon lime soda   electric lemonade   cheese pizza   ground cherry pie   vanilla cream cake   vegetable biryani   albanian   skillet enchiladas   apple Salsa   flounder   turkey wrap   apricot muffins   tartar sauce   BBB   crab mousse   Lunchbox    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 - 2016, All rights reserved, PagesPak.com