#Севастополь Сегодня пасмурно, накрапывает дождишко. Но тепло.💖Have a happy weekend❄️🌸🍃💕🍃❄️🌸🍃❄️ 🌸🍃❄️🍃💖🌸🍃❄️🍃🌸💕🍃❄️💖🍃❄️🍃💕🌸🍃❄️🍃🌸 Вчера увидел у соседнего дома на пеньке зимние опята. Рядом дрыхла кошка. Наверное, охраняла грибы. #Sevastopol #followback #Севастополь

Σεβάσου τους ηλικιωμένους που είσαι νέος💝βοήθα τους αδύναμους που είσαι δυνατός💘παραδέξου πως φταις όταν κάνεις λάθος💞θα έρθει ο καιρός που θα είσαι και συ ηλικιωμένος αδύναμος και λάθος💔Καλημέρα αγαπημένοι μου, όμορφη εβδομάδα☕💖💋💋 Mark as Cooked 514 ratings INGREDIENTS 5 medium clementines (about 375 grams) Spray cooking oil 6 large eggs 1 cup sugar 1 teaspoon salt 2 cups almond flour or very finely ground blanched almonds 2 teaspoons baking powder Powdered sugar, chocolate glaze or candied clementines, for garnish Email Grocery List PREPARATION💖Have a happy weekend❄️🌸🍃💕🍃❄️🌸🍃❄️ 🌸🍃❄️🍃💖🌸🍃❄️🍃🌸💕🍃❄️💖🍃❄️🍃💕🌸🍃❄️🍃🌸 Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.) Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil. In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined. Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines. Get recipes, tips and special offers in your inbox. Hungry for more recipes? Get recipes, tips and special offers in your inbox. Opt out or contact us anytime. Add Your Email Sign Up COOKING NOTES All155 Most Helpful40 Private0 Jesse1 day ago I used mandarins (no clementines at the store) and it worked just fine. I put them in the Instant Pot w/ 1 cup of water on a steamer tray for 12 minutes, then manually released the steam. Make sure you weigh the mandarins, which are larger. The cake was moist and delicious. I don't think the cake is better with the glaze or candied clementines -- next time I'd skip those completely or go with Madi's changes (ganache > glaze). ReplyThis is helpful Liz2 days ago This was good - and good thing for the amount of prep time for clementines both for puree and the candied ones. I also made with the glaze - but only 1/2 the amount of the glaze recipe, and it was plenty to cover the cake. Good tasting, not too sweet, and showy. ReplyThis is helpful Madi3 weeks ago HUGE HIT. Cooked 5 clementines in the Instant Pot — 1 cup water in the bottom, steamer rack, 12 minutes on high. Added raw zest of 1 clementine (so clementine #6) based on other notes that the citrus flavor was mild. Made a big difference, I think. The cake was very moist but not soggy. The whole family loved it. Regular chocolate ganache on top using just heavy cream and semisweet chocolate + orange slices on top. I suggest cutting into squares so everyone can have their own orange slice ReplyThis is helpful Wendel3 weeks ago I made this for Christmas Eve dinner. It was stunning! The candied Clementines were a huge hit. I was cooking at altitude and it took quite a bit longer - almost 90 minutes. I used eight poached Clementines in the batter rather than the five - that may also have contributed to the extra time. Will definitely make again. ReplyThis is helpful