Clementine Cake

Sarah knows how much I dig clementines. Every year, when the end of November rolls around the clementines fresh from Spain or Morocco are at grocery stores and produce stands, I go nuts and eat a kilo or more at a sitting. I love how sweet and tart they are. I love that I can peel them without any utensils. I love that there usually aren’t any seeds to bother with.

So when she spied this recipe, she knew it would be something I’d have to try. So we did.

We didn’t deviate from that recipe at all, except to use a glass 9×9 square baking dish. Ours didn’t come nearly as pretty as hers, but the flavor is surprisingly citrusy and it goes outstandingly with a cup of hot chocolate…and you know I’m not talking about the likes of Swiss Miss. More on the hot chocolate later, when we’ve perfected the recipe and eliminated the need for a weekly pilgrimage to Angelina in Paris.

Other perks: it’s got neither dairy nor gluten products in it, so great for those friends and colleagues who always have to fall back to their carob rice cakes when everyone else is pigging out on traditional desserts.

Here’s the Clementine Cake recipe, for posterity, with small cosmetic adjustments by yours truly:

  • 4 – 5 clementine (about 375g total weight)
  • 6 eggs
  • 225g (just over a cup) golden caster sugar
  • 250g ground almonds
  • 1 generous teaspoon of baking powder

Put the clementines in a pan and cover with cold water, bring to the boil and then reduce the heat to a lively simmer. Leave the clementines bobbing away for 2 hours.

Drain and cool the clementines. Once cool enough to handle, cut the clementines in half and remove the pips and then mash everything, skin, pith, fruit into a pulp.

Heat the oven to 190°C (375°F) and butter and line a 21cm (8″) cake tin.

In a large bowl, beat the eggs lightly. Add the sugar, ground almonds and baking powder and stir everthing together with a metal spoon.

Fold the clementine pulp carefully but firmly into the other ingredients using a metal spoon.

Pour the mixture into the lined cake tin and bake for about 50 mins to 1 hour, when a skewer comes out clean. You may need to cover the cake with baking parchment or foil for the last 20mins if looks like the top is browning too quickly.

Remove from the oven and allow to cool in the tin. When he cake is cool, take it out of the tin.

The cake is without a doubt better after 1 or 2 days, according to her. We’ll see if there’s any left to judge.

Paris Walks Marais Walking Tour

The Joint

Paris Walks
Peter and Oriel Caine
12 passage Meunier
93200 Saint Denis
+33 148 09 21 40


Twenty Euro well spent! We took the ‘Old Marais Quarter Circuit 2′ tour, with a focus on the existence of the Marais as Paris’ Jewish quarter and that community’s changing fortunes, then turning to famous Parisians through history and their roots in the area. The walk was two hours (dress warmly and bring an umbrella) and our guide, Iris, kept us moving at a good clip – not too fast, but fast enough to keep things interesting and blood circulating. In addition to a comprehensive knowledge and apparent interest in the history of the area, she had a few personal tips (where to get a good falafel or a great chocolate boutique) that made us want to come back and explore the neighborhood more on our own.

Paris Walks has a variety of tours, any of which I’d be tempted to try on a return trip.


Note: it’s only 10 EUR per person. That’s 5 EUR per hour you’re paying to walk around and get the inside scoop. A fantastic bargain. Definitely money and time well-spent. Thanks Iris, for your enthusiasm despite the rest of the group appearing somewhat nonplussed. We dug this tour!