This cake can be made 24-36 hours before serving and stored in the frig. It's light, so is a good accompaniment to a multicourse meal or buffet. You're sure to get many Ooos and Ahhhs.
Clementine Cake
This rich but light and luscious cake makes a sumptuous dessert and has its origins at Harrods of London. In America, we more commonly use canned mandarin oranges in the place of clementines. Great presentation.
1 c. unbleached flour, sifted, + 1 tsp flour
2 Tbs superfine sugar
1-3/4 c powdered sugar
6 large eggs separated, room temp
Finely grated zest of ½ orange
1 Tbs Grand Marnier
2 Tbs orange juice
¼ tsp salt
¾ c cane sugar
1/3 water, room temp
3 Tbs Grand Marnier
3 cans mandarin oranges, drained
3 c heavy whipping cream
1 tsp orange flower water
6 oz (1 c.) slivered almonds, toasted for super flavor; or not, if in a time pinch
Preheat oven to 325. Place rack in mid-oven position. Lightly grease three 9” cake pans. Dust with the extra tsp of flour and superfine sugar. Sift all but 2Tbs of the powdered sugar into a bowl & add the egg yolks. Beat until pale and thick enough to make a ribbon trail. Add the orange zest and gradually stir in 1 Tbs Grand Marnier and the orange juice. Fold in the flour.
Beat the egg whites with salt until stiff, but not dry, then beat in the reserved powdered sugar. Carefully fold in the egg whites into the egg yolk mixture. Pour into the prepared pans and bake 15 minutes. The cake is baked when a small skewer inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out into a wire rack and cool, upside down. *Advise do not proceed until the cakes are cool, so that no syrup issues develop
Once the layers have cooled, make the sugar syrup. Place the sugar and water in a saucepan and stir over low heat until the sugar dissolves. Boil for 4-5 minutes or until the temp reaches 225 degrees on a candy thermometer. Cool the syrup, then stir in the remaining Grand Marnier. Pour over the mandarin oranges.
*Before working on assembly, be sure to portion the whipped cream so that you have adequate amounts for between layers, decorating the top of the cake and spreading cream over the sides.
When the cakes are cold, brush the layers with syrup. Arrange the mandarins on the bottom and 2nd layers, keeping away from edges. Whip the cream, orange flower water and remaining superfine sugar together. Spread some of the cream over the bottom layer, second layer, then add the third/top cake layer. Arrange mandarins in concentric circles on the top layer and pipe on whipped cream in large stars, rosettes, or whatever tickles your fancy. Cover the sides with whipped cream and toss-press on almonds all around, covering the sides.
This cake rocks!
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