Cooking with Falcon Cookers: The Secret Recipe of Clementine Cake
Remember the movie ‘The Secret Life of Walter Mitty’ and how the protagonist went on an extraordinary adventure, where he celebrates the delightfulness of clementine cake? Well, that’s exactly what I am going to do today!
Hello! My name is Marianne and I love cooking and baking. Today, I will share with how I make a Clementine cake.
Celebrating the delightfulness of clementine cake
It’s wonderful how a movie can influence, inspire and educate! When I first watched the movie with my colleagues in 2013, I knew clementine was a citrus fruit. However, preparing a cake out of it was not my thing. Luckily, my mother knows the recipe. So, here we go!
Today, I am going to share the secret recipe of clementine cake, inspired by ‘The Secret Life of Walter Mitty.’ This is a step-by-step guide in which I am using our Falcon Cooker, which is great when it comes to combing convenience with healthy cooking.
Let’s start baking happiness!
- 12 seedless clementine fruits
- 450g caster sugar
- Grated zest of 1 lemon
- 3 medium-sized eggs
- 300g ground almonds
- 100g polenta or semolina
- 150ml pot of natural yoghurt
- 200g butter
- Crème fraiche or ice cream (optional)
- First, pre-heat the Falcon induction cooker at 160-degree Celsius temperature.
- Mix 250g of sugar in a small pan with 330ml of boiling water.
- Slice 5 Clementine horizontally and keep them very thin.
- Put these slices into a small pan along with the mix of sugar and water.
- Cover and simmer the pan for 20 minutes until the skin of the fruit is tender.
- Now grease a 20cm spring form cake tin with soft butter.
- Use a draining spoon to remove the slices from the pan.
- Arrange them over the base of the cake tin.
- Grate the zest from the remaining Clementine and put them to one side.
- Squeeze the juice from 4 Clementine fruits and stir into the syrup you prepared.
- Simmer it for about 10 minutes until it becomes thick.
- Let it cool down and mix the remaining 200g sugar with the softened butter, lemon zest and the set-aside zest.
- Beat in the egg yolks one at a time.
- Peel the three remaining Clementine fruits.
- Pulp the Clementine by using a food processor.
- Add the pulp to the cake mixture with the almonds, polenta and yogurt.
- Whisk the egg whites until stiff and fold into the mixture.
- Gently spoon the mixture into the prepared cake tin and place it into the pre-heated Falcon cooker.
- Bake it until a skewer inserted inside the cake comes out clean. This may take about 1 hour.
- When the cake is golden-brown and risen, take it out from the Falcon induction cooker and cool it down in the tin.
Just invert the cake onto a serving plate and spoon over some syrup to glaze the fruit slices. Serve the Clementine cake with the ice-cream/crème fraiche and the remaining syrup. Unlike me, don’t forget to share the delightfulness of this cake with your family, friends or your loved ones. Have fun!