Almond cake with citrus and clementine gelée is another great dessert that celebrates every summer. In this dessert you will find lemon, lime, orange, grapefruit and clementine. The combination of flavors and the light cake is out of this world! I wanted to reproduce something that I ate in Paris the last time I went. I have always enjoyed the French gastronomy, especially when it comes to dessert. When I was in Paris couple of years ago, I made it a point to be a gastronomic tourist. Every day my goal was to try different eateries or restaurants to taste the food. A dream! I spent the day doing just that while my husband was exploring art galleries. It was THE best experience! I have never had so much fun eating! LOL
Going back to the recipe. I appreciate French desserts because they aren’t too sweet. The sourness of the citrus and sweetness of the gelée on the almond cake is sublime.
So…how do you make clementine gelée?
The gelée, which is jelly in French, is quick and easy to make. Like any jelly, it needs to be made ahead of time in order to give it time to set. Consider making it the day before to save time. Be warned that the type of gelatin and the quantity you use can alter the texture of the gelée. I used gelatin sheets that I ordered from amazon but you can use gelatin powder from your local store as well. I do prefer the consistency that I get when using sheets.
How do you make almond cake?
Easy to make! It is gluten free and requires almond and rice flour. I didn’t have any rice flour so I grinded my own white rice in a blender then sift it to remove residue. I got my almond flour from my local grocer. The rice and almond flour makes the cake so light that you don’t feel guilty eating dessert. I would recommend making the cake last minute because they are better eaten warm.
You can have fun with the presentation. Colors from all the fruits make it pop more. I like to use a white plate to showcase the clementine gelée and fruits. This dessert is always a guaranteed hit!Print
You can use any type of citrus you like.
For the almond cake:
- ¾ cup (90 g) rice flour
- ½ cup (60 g) almond flour
- 1 cup (135g) granulated sugar
- 1 ¼ stick (160g) butter (melted)
- 4 eggs
For the clementine gelée:
- 300 g of clementine juice
- 10 g gelatine or 2 gelatine sheets
- 100 g granulated sugar
- 1Tbsp of clementine zest
- 1tsp of vanilla
For the assembly:
- 2 grapefruits
- 3 oranges
- 4 limes
- 3 clementines
For the gelée:
- In a small bowl with cold water, immerse your gelatine sheet or your gelatine powder in 1/3 cup of cold water.
- In a small sauce pan on medium high heat, let the juice, sugar and vanilla simmer 3-5 min.
- Add your gelatine to it. *If you used the sheets, once they are soft, Wring gently to remove excess water.
- Incorporate your zest as well.
- Stir well
- After, the gelatine has melted completely in your syrup, turn off the stove and let it cool down.
- It has to be completely cold before you can use it. This might take an hour.
For the almond:
- Preheat the oven at 350 F.
- Mix the rice, almond powder and a quarter of the sugar with a wooden spoon in a bowl.
- Separate the white and egg yolks in different bowls.
- With a mixer or whisk, beat the eggs white the rest of the sugar until you get a stiff beck on your whisk.
- Add the egg yolks slightly beaten.
- Add your rice and almond powder progressively to the mixture.
- Add the melted butter to it.
- Butter the silicone mold very well.
- Pour the batter into your mold all the way to the top. Put your mold on a baking sheet and into the oven for 10 min.
- Let them cool before removing for the mold.
- Serve warm.
- Peel all of your fruits in order to expose their pulp.
- Delicately remove their segments.
- Put your small cakes on desserts plates with an assortment of your fruits.
- Coat your cake and fruits with the gelée.
- Take a picture and then eat.
Keywords: almond cake, citrus, clementine gelée
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