Origin: Morocco

• Description
• Applications
• Storage
• Recipe

• Clementines, mandarin, are small in size, orange color, and have glossy leathery skin which is easy to peel. Its flesh is juicy and sweet, and inside it can be separated into 7 to 14 segments. They can be with or without seeds.

• You can use Clementines to make juices, jams, cakes, muffins, and cookies. They pair well with meats such as seafood, arugula, herbs such as basil, mint, and parsley, turmeric, ginger, chocolate, and fruits such as grapefruit, strawberries, blueberries, and apples.

• Fresh whole Clementines will keep for two weeks when stored in a plastic bag in the refrigerator's crisper drawer.

• Clementine Cake

  Ingredients:

  400 g clementine's (approx. 4 small-sized ones)
  6 large eggs
  225 g white sugar
  250 g ground almonds
  1 tsp baking powder

  Instructions:

  1. Put the clementines in a pan with some cold water, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines- skins, pith, fruit, and all - and give a quick blitz in a food processor.
  2. Preheat the oven to 170 C. Butter and line a Springform tin.
  3. Add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds, and baking powder, mixing well, then finally adding the fruit puree.
  4. Pour the cake mixture into the prepared tin and bake for an hour. Check the cake with a skewer that comes out clean.
  5. Remove from the oven and leave to cool.