Tuesday, April 23, 2013
Clementine Almond Cake
So Monday was a ton of fun. My pride and joy, Henry (our dog, if you're new here), decided to eat one of my socks after his breakfast. Yes, a WHOLE sock. He knew he wasn't supposed to have it so when I attempted to get it his instinct said to swallow. Awesome.
He knew I was not happy. Luckily our vet is great and let me drop him off on my way to work. Because it was so soon after the 'incident' they were able to give him medicine to make him throw up. And a few minutes later my sock was free. To Henry it was like nothing ever happened; he got to go on a car ride, see lots of people and dogs, and had lots of attention. But really, I am VERY thankful it was a quick solution and that he is OK.
I shouldn't be surprised, he has snuck into our laundry room to grab clothes from the basket before but it's usually a shirt or towel, never a single sock. Lesson learned. Over my lunch break today I ran to Bed Bath & Beyond to pick up a new laundry basket with a LID.
So I'm a proud owner of nearly $150.00 pair of dress socks that I will never wear again.
I'm glad I had a little slice of this Clementine Almond Cake leftover when I came home today. I made these mini-cakes for Helen of Laughing Cat Creates and Julie of 627Handworks as a thank you for making a special something for one luck Whatcha Makin' Now reader. They are so darn creative. Thanks again, Ladies!
I also got to use my recent Crate & Barrel purchases, my mini spring form pans and powdered sugar spoon. These little cakes are delicious! I love the orange and almond combo and the glaze makes the cake nice and moist. You could make in an 8 x 8 pan, round cake pan, or normal spring form pan too.
Clementine Almond Cake
3/4 cup butter, softened, plus extra for greasing pan
3/4 cup sugar
Zest of 2 clementines
3 eggs, lightly beaten
1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 TBSP ground almonds
3 TBSP cream (I used coffee creamer)
12 TBSP clementine juice or orange juice
4 TBSP sugar
Preheat oven to 350 degrees. Line bottom of 7 inch round cake pan with parchment paper and butter sides.
Place butter and sugar in a large mixing bowl. Add zest of 2 clementines and cream together until light and fluffy.
Add the beaten eggs to the batter, beating thoroughly after each addition. Gradually add in flour, baking powder, salt, and ground almonds. Pour in cream and mix to combine.
Spoon batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.
*I used 3, 5 inch spring form pans. Cooking time for the smaller pan was closer to 25 minutes. Just watch close if you are using different sized pans. When golden brown on top and toothpick comes out clean the cake is done.
Remove cake from oven and place on a cooling rack.
For the glaze, put the clementine or orange juice and sugar in a small sauce pan and whisk to combine. Bring to a boil over low-medium heat and let simmer for 7-10 minutes. Use a baster or spoon to drizzle orange glaze over warm cake. You might have a little extra glaze but it does soak into the cake making it super moist.
Allow cake to cool completely. Sprinkle with powdered sugar and serve!
Source: Baking Bible (Love Food)
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