Clementine Cakes With Dark Chocolate Glaze

Clementine Cakes With Dark Chocolate Glaze

A couple notes before you head into the kitchen with your crate of clementine cuties: Be sure that you boil your clementines for at least two hours to eliminate any potential bitterness. Be careful to avoid using any clementines that may have cracked during the boiling process. These clementines will likely be waterlogged and may result in a soggy cake. I boiled three extra clementines to account for any that may crack.

Ingredients

  • 2 Persons
  • 4 Persons
  • 6 Persons

1/2 pound (3-4) clementines

Ingredient Image

A clementine is a hybrid between a Mediterranean Citrus and a sweet orange, so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments.

1/2 pound (3-4) clementines

3 eggs

Ingredient Image

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

3 eggs

1 1/3 cup almond meal

Ingredient Image

The almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree.

1 1/3 cup almond meal

1/2 cup agave nectar or honey

Ingredient Image

Agave nectar is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.

1/2 cup agave nectar or honey

1/2 teaspoon baking powder

Ingredient Image

Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

Ingredient Image

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.

1/2 teaspoon vanilla extract

4 oz. quality dark chocolate, 70% cocao

Ingredient Image

Dark chocolate is a form of chocolate which has a higher content of cocoa butter and less milk than other forms of chocolate. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.

4 oz. quality dark chocolate, 70% cocao

1/3 cup heavy cream

Ingredient Image

Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.

1/3 cup heavy cream

F50400F9-9983-4781-A326-ED8C6D217362

Ingredient Image

A clementine is a hybrid between a Mediterranean Citrus and a sweet orange, so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments.

1/2 pound (3-4) clementines

DFC1FCB4-947E-4656-B759-ECA87AA091A7

Ingredient Image

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

3 eggs

4749261B-AED3-47A6-9FC0-E0609AE2D78E

Ingredient Image

The almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree.

1 1/3 cup almond meal

CFE23017-9999-438A-B4A3-824E526C7672

Ingredient Image

Agave nectar is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.

1/2 cup agave nectar or honey

152958E6-7C0C-495C-BB2C-1C80B0B63E7E

Ingredient Image

Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.

1/2 teaspoon baking powder

434FA1F6-35D7-414F-B773-24DAB08C25AF

Ingredient Image

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.

1/2 teaspoon vanilla extract

79948EE5-B7FF-481B-8A28-9BF54CD2061D

Ingredient Image

Dark chocolate is a form of chocolate which has a higher content of cocoa butter and less milk than other forms of chocolate. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.

4 oz. quality dark chocolate, 70% cocao

B970D924-099E-4984-B09C-1A5B9CB59A34

Ingredient Image

Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.

1/3 cup heavy cream

1/2 pound (3-4) clementines

Ingredient Image

A clementine is a hybrid between a Mediterranean Citrus and a sweet orange, so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments.

1/2 pound (3-4) clementines

3 eggs

Ingredient Image

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

3 eggs

1 1/3 cup almond meal

Ingredient Image

The almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree.

1 1/3 cup almond meal

1/2 cup agave nectar or honey

Ingredient Image

Agave nectar is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.

1/2 cup agave nectar or honey

1/2 teaspoon baking powder

Ingredient Image

Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

Ingredient Image

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.

1/2 teaspoon vanilla extract

4 oz. quality dark chocolate, 70% cocao

Ingredient Image

Dark chocolate is a form of chocolate which has a higher content of cocoa butter and less milk than other forms of chocolate. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.

4 oz. quality dark chocolate, 70% cocao

1/3 cup heavy cream

Ingredient Image

Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.

1/3 cup heavy cream

Directions

Serving Suggestion

  • You can purchase almond meal at Trader Joe's and similar natural food stores. Alternatively, grind raw almonds in a food processor until sandy. Be careful to stop blending before it turns to almond butter!