I wouldn’t mind doing something different. However I made the best Apple Crisp a few weeks ago and it was a hit, but we just had it. I don’t feel like making something I never have before from the web or recipe book. Would like a tried and true one from my CC friends. *
Every year I make a truly scrumptious and easy flour-free clementine cake. It fills the house with a delicious citrus smell because the whole clementines have to simmer for two hours.
However, this year we are having, instead, my husband’s fave childhood treat, sticky toffee pudding. He’s British and it’s a nod to his mom, who passed of Covid earlier this year. I’ve never made it, so I hope I can live up to my mother-in-law’s standards.
Clementine Cake
5 medium sized clementines
5 eggs
1.5 cups sugar
1 heaped tsp baking powder
2 cups almond flour (I use Trader Joe’s almond meal, but their almond flour would work too.)
3/4 tsp almond extract
That’s right, there is no fat
Greased and floured spring form pan, a Bundt pan or similar
Oven 375F
Cook whole clementines for 90-minutes to 2 hours by simmering in water. Quarter and check for seeds. Purée whole until smooth but not glue-y.
Beat eggs, adding almond extract. Add all dry ingredients, then cooled clementines. Pour into pan and bake for 45 minutes, checking after 35 minutes to see if top is getting too brown. If it does, lightly place sheet of foil over the top. Remove when skewer comes out clean. Remove from baking pan as soon as possible, because the edges can start getting a bit crusty.
Once it’s cooled, drizzle all over with a basic orange or lemon juice glaze made with confectioners sugar. I use about one tbsp of orange juice and add the sugar until there are no blobs. Poke all over with a skewer before drizzling.
Optional: Serve with creme fraiche, found at Trader Joe’s.
This cake definitely tastes better a day or two after it’s made, so I usually make it the night before. It freezes well, if there is any left.
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A school here was doing a pie fundraiser…using a fabulous pie place. I bought two…an apple pie (had theirs last year and it was excellent) and a banana cream (my favorite). Both in the freezer. Hoping I can cut a third off each for Christmas.
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I’ve been into making carrot cake recently, but will likely do apple walnut cobbler for Christmas. If my step-daughter decided to come, I may attempt a from scratch chocolate cake. (I haven’t made one for many years).
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We’ve been baking all week - frosted cookies, cranberry bars, lemon bars, and next up are cake pops. We also have truffles from Vosges. Since it’s just the three of us I don’t want to make anything else!
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Just the three of us this year so we will forego the Christmas Eve Buche de Noel and have pears poached in red wine, then some nice cheese. Christmas Day we always have Chocolate mousse.
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I make a mincemeat pie with added brandy and lattice crust. With brandy whipped cream.
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@thumper1 when I freeze pies I have started cutting them in 1/4s before putting in the freezer - easy to take one out for a couple pieces serving!
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I always just plan on our Christmas cookies being dessert! After all I baked them to eat them!
But will say I thought about trying a Buche De Noel.
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We always have British themed trifle:
-but using the base layer as ladyfingers, made into “sandwiches” with jam between them, and then with a generous dousing of sherry over that (rather than sponge cake, it’s just much nicer in our opinion)
-layer canned peach slices above that. Optional: insert some glacé cherries between the peach slices
- two different colors of pre-prepared jello (red and green being the obvious ones) roughly spooned over
- cooled to room temperature, prepared British custard (example using Birds custard powder) then poured over - so it runs down and fills up all the empty spaces
- topped with whipped cream
- and glacé cherries neatly arranged on that
- optional further topping: almonds (not for me with a nut allergy) or shaved chocolate (mint chocolate works well) over that
All in a glass trifle bowl so you can see the layers. This was taught to me by my college roommate!!
I was going to make a trifle, but your clementine cake just moved to the top of my list. Thanks for sharing the recipe.
I once had a Welsh friend make sticky toffee pudding for me. It ranks as the sweetest dessert I have ever tried, trumping pecan pie even.
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Seriously, it’s a really great and easy cake. Hope it turns out well for you!
I’m going to serve the sticky toffee pudding with not very sweet whipped cream, hopefully to balance out the sweetness. I always tone down the sugar in my baking because none of loves overly sweet desserts.
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These pies came frozen. I didn’t have the option of cutting into smaller portions before they were frozen.
Also, I’ve made that Clementine Cake and it’s easy peasy and a huge hit.
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cannoli cake, pears baked in the oven then add homemade whipped cream and chocolate sauce, and cookies.
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I am toying with making a cranberry lime pie. Uses ginger cookies to make the crust, and – in the pictures-- is a spectacular bright red.
But @Lindagaf’s clementine cake Must Be Made. Thinking for New Years Eve.
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In recent years we have foregone special Christmas desserts due to the abundance of baked/gifted goodies on hand. We usually do bananas foster on the grill just before midnight NYE, but will probably skip that, too, this year. Both Christmas and NYE dinners are calorie rich, and we just don’t need the sugar, but I enjoy reading recipes for decadent desserts that we might try another time.
your clementine cake sounds delish.
it reminds me of the “stressed-mom-of-young-kids-super-easy-cake” I used to make: a box of angel food and a can of crushed pineapple. No fat, so easy to make, but probably no where as fresh as yours. but same principle I’m guessing.
We are thinking of making flan. It’s not very “Christmas festive,” but it’s rich and decadent and we love it. And we don’t make it much.
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Stupid question but do you peel the clementines? Do you use the zest in any way?
Christmas eve is at D1’s. I don’t know if I’ll be called on for dessert. Brunch the next day is at our house. That clementine cake sounds like it. And something cranberry. But I sure do like pears poached in wine.
I’m not that much of a dessert person, but I do like to mix things up, do something unexpected TDay and Xmas. I can see breakfast, followed by a dessert bar. I have small baking pans (like a 7" springform and a few 5",) so this could work, without huge quantities.
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