Clementine Cake my cooking class students adore was born on one fine Winter morning.
At that time, a group of enthusiastic individuals from around the world gathered in my Tuscan kitchen.
As we delved into the art of Tuscan cooking, the star of the day was a humble yet enchanting clementine cake. I shared the secrets of selecting the juiciest clementines and, together, we transformed them into a fragrant citrus puree. The room filled with a zesty aroma, a promise of the delectable creation to come. Then we added almond and hazelnut (from my tree) flour.
Amidst laughter and camaraderie, we crafted the cake batter, savoring the pleasure of sharing our culinary discoveries. The cake came golden and inviting.
As we gathered around the table, the first bite of clementine cake brought a collective sigh of appreciation. It was more than just a cake; it was a souvenir from Tuscany, a memory to cherish forever. That’s why Clementine Cake my cooking class students absolutely adore is going around the world.
The true meaning of Cooking classes in Tuscany
My cooking classes in Tuscany are not merely about recipes and techniques; they are about forging connections, creating memories, and experiencing the magic of this extraordinary region. The clementine cake was the embodiment of these experiences, a sweet reminder of the joy we shared and the indelible mark left by our time together in this culinary haven.
With fresh and seasonal ingredients…always!
Ingredients for a 9-10 inch baking pan:
- 14 0z (400 gr) of untreated clementines (including the peel)
- 6 whole medium eggs at room temperature
- 2 cups + 1 tbsp (250gr) almonds and hazelnut flour (ground with a mixer)
- 8 ounces (200 gr) of whole cane sugar (or white sugar)
- 1 teaspoon of baking powder
- Wash the clementines and place them in a saucepan, covering them with cold water. Bring to a boil and let them cook for about 30 minutes.
- Once cooked, remove the clementines from the water, dry them in a colander, then cut them in half, removing any seeds, if necessary. Place them in a blender and blend them into a cream. Let the clementine cream cool.
- In a separate bowl, beat the eggs and sugar together using a hand whisk or a mixer for a few minutes until you have a light and fluffy mixture, pale yellow. Then add the almond and hazelnut flour and the baking powder.
- Finally, gently fold in the clementine cream.
- Preheat the oven to 350°F (180°C) in a static (conventional) oven.
- Line the cake pan with parchment paper or grease it. It’s recommended to use a springform pan, as the cake is soft and it will be easier to shape. Pour in the mixture and bake for about 50 minutes.
- To check if it’s done, insert a toothpick into the center; it should come out dry and clean. Check halfway through the baking time to ensure the cake doesn’t brown too much. If necessary, cover it with aluminum foil and continue baking.
- Allow the cake to cool completely before removing it from the pan. Serve it plain or with a dusting of powdered sugar.
Buon Appetito! 🍰🍊👩🍳