Chill for at least 4 hour or preferably overnight.Įvery time I see a new post coming from you, I feel like there is a small celebration going on so I treat it like one: I stop whatever I'm doing and I read it with the respect that it deserves.
#CLEMENTINE CAKE SKIN#
Cover with plastic wrap directly onto the surface of the curd to prevent a skin from forming. Strain over a bowl with a fine mesh sieve. Either way, whisk constantly and continue to cook until mixture thickens (it should be quite thick, but remember that it will thicken further when chilled).ģ. You can make the curd directly in a saucepan too but keep in mind that it curdles a lot easier.Ģ. Put zest, juice, granulated sugar and eggs in a heat proof bowl on top of a sauce pan with simmering water (or a double boiler). Serve with scones… or just eat it with a spoon.ġ00 g butter / a scant stick of butter, cut in piecesġ. Mix with whipped cream or vanilla ice cream.
– Use as filling in cakes, cupcakes, tarts. – To make lemon curd instead, use a total amount of 4 lemons. – Keeps for 3-4 days in the refrigerator if stored in an air tight container. – It’s best to juice citrus at room temperature as they give away more juice that way. – Use organic fruits if you can, and make sure to wash them thouroghly before using. – When zesting citrus fruits, remember to not use the with pith as it’s bitter.
#CLEMENTINE CAKE PLUS#
– Total amount of citrus juice used for this recipe should be about 200 ml (3/4 cup plus 2 tablespoons) – This recie can easily be halved for a smaller amount. Pour the icing over the cake and spread lightly with a spoon. AddĪbout two tablespoons of clementine juice and mix to a smooth paste.Īdd more juice as necessary, until you reach desiredĢ. Let cool on a wire rack or a piece of baking paper.ġ. Add clementine slices and let simmer until slices are soft, about 25 minutes. Bring granulated sugar and water to a boil in a saucepan. This cake is just fine on it’s own, it really is super moist and delicious, but to make it like the one in The secret life of Walter Mitty I knew I had to make icing and candied clementines to put on top.ģ to 5 clementines (depending on size, about 360-375 grams)ġ cup plus 2 tablespoons (225 grams) sugarġ. Voila! A very easy way to remove the cake without it breaking. I used a round cake board (a flat plate works too) just slightly smaller than the pan to put on top of the cake, held my hand on it, then turned the cake pan upside down. – I baked this cake in a regular cake pan (not a spring form pan) and it worked perfectly fine, just be very careful when removing the cake from the pan as it is very soft and breaks easily.
#CLEMENTINE CAKE FREE#
– This recipe is gluten free and dairy free (if you “butter” your pan with margarine) Recipe adapted from Nigella Lawson, via Smitten Kitchen It’s probably one of the moistest cakes I’ve ever tasted.
#CLEMENTINE CAKE MOVIE#
So, even if you don’t want to go see the movie (which I think you should), at least bake this cake. which has a funny way of coming back throughout the whole movie. It definitely inspired me to bake this clementine cake. And the soundtrack! I especially love Dirty Paws by Of monsters and men which is the song from my favorite scene. I left the movie theatre feeling refreshed and inspired. It definitely encouraged me to be a little bit more adventurous. I can’t even begin to tell you how much I loved this movie. Speaking of movies, and adventures, last weekend we went to see The secret life of Walter Mitty. The day before flying to Mallorca last year, Christian rented the movie “Flight”. I also experience terrible motion sickness, something which I can even experience when watching TV. trust me when I say you wouldn’t want to be the person sitting next to me). Now, don’t get me wrong, I love travelling, seeing new places and meeting new people.īut, I would never ever in my life consider sky diving, bungee jumping, or even going on a roller coaster (I did that once, when I was like 13-14 or something. I’m probably the least adventurous person there is.
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