This is a great wintery cake – very rich, buttery, almond-scented, and simple.  We topped it with tart clementine segments that had been quickly caramelized.  The combo is delicious – an excellent case of the sum being greater than its simple parts.  

We hit on this dessert after discovering a large portion of our homemade almond paste in Dulcie’s freezer.  The cake is based on an Alice Water’s recipe in this cookbook.  It’s very similar to a pound cake due to the large quantity of butter and eggs, and then the almond paste lends its signature warm and nutty flavor.

The caramelized clementines are inspired by a Martha Stewart recipe – we subbed in the cute and seasonal clementines for her suggested navel oranges.

 

Almond Cake

• 1 cup flour


• 1 1/2 tsp baking powder


• 1/4 tsp salt


• 7 oz almond paste (a scant 1 cup)


• 1 1/4 c sugar


• 2 1/2 sticks butter (1/2 lb + 4 Tbsp)


• 1 tsp vanilla extract


• 6 eggs

Butter a 9-inch round cake pan thoroughly and line the bottom with parchment.  This cake tends to stick, so don’t skip the parchment step! Combine dry ingredients in a large bowl. In a food processor (or in another large mixing bowl if you’re up for a workout) whip the almond paste & sugar together until it’s in very fine pieces. Next, add the butter and beat it together with the almond paste and sugar until it is light and fluffy.  Beat in the vanilla, then the eggs.  Finally, add the dry ingredients in to the wet, bit by bit, until fully combined. Bake at 325 for 1 hour and 15 minutes.  Let cool completely before turning out and slicing. 

Caramelized Clementines

• 4 peeled clementines, pulled in half then cut into thin half-moons

• 2 more clementines, juiced

• 1/2 cup sugar

Dissolve the juice and sugar in a sauce pan and bring to a simmer, then stir occasionally until the sauce reaches a golden caramelized color. Add the clementine half-moons and sauté until they’re coated in the caramelly glaze.  Remove them to a serving dish, then spoon the warm sauce over slices of almond cake.