Sweet citrus flavours and deep nutty accents make this moist Clementine Almond Breakfast Cake the perfect weekend morning treat.
Sunday is the day of rest in my house, though not for the reason you may think.
To me, each day serves a purpose. During the week, these days mean going to work, coming home and making dinner, then either doing some blog work or passing out with Once Upon a Time in the background. Fridays are similar, but also include a weekly movie or documentary night with the evening’s special guest, chips, and, if I’m feeling up to it, homemade chicken nachos.
Saturday is the day of running around and feeling free—after all, you could have stayed up as late as you wanted the night before, and can do so once more. Saturdays exist in this magical realm and I love them with all my heart.
And then there are Sundays. Some may think it strange, but I rarely leave the house on Sundays. Sundays are for catching up on TV, lounging around, taking a nap, and shooting a recipe.
Enter today’s treat, Ottolenghi’s Clementine Almond Breakfast Cake.
As the name suggests, this recipe is from the Ottolenghi website, the virtual home of a wonderful and mysterious place in England to where I one day hope to venture. While this recipe has the option of a thick chocolate ganache layer, after tasting this very slightly adapted version, you’ll know it doesn’t need it.
(Yep, this is me saying you don’t need chocolate. The apocalypse has begun.)
This Clementine Almond Breakfast Cake is pure Sunday bliss; the perfect treat for slowing savouring as you read the newspaper or sit with a warm cup of tea. I ate mine while laying in the paltry, red brick-tinted sunshine coming in through our condo’s window (food photography here is a joy), watching Netflix. We all have our own ways of celebrating Sundays.
The subtle, citrusy taste of clementines shines through this thick but moist Clementine Almond Breakfast Cake, studded with the tiny, almost indistinguishable crunches of ground almonds. And when you make the clementine and lemon syrup that goes on top, get ready. What seems like an obscene amount of liquid to pour on top of a fresh-from-the-oven cake disappears in an instant, soaking into the tiny holes on the top of the cake. Mmmmm.
Bliss, I tell you.
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Total Cost = $8.41 (Budget breakdown below recipe)
- 1 cup salted butter, softened
- 1 and ⅓ cup + 1 tbsp. granulated sugar
- Zest of 4 clementines (keep clementines for syrup step)
- 140 grams + 140 grams finely ground almonds, separated*
- 5 eggs, beaten
- 1 cup all-purpose flour
- Pinch of salt
- Juice of the 4 used clementines + Half of a lemon (use total ½ cup max.)
- ⅓ cup + 1 tbsp. granulated sugar
- Preheat oven to 325 degrees F. Line a 9-inch springform pan with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar and zest from the 4 clementines. Mix on low just until combined.
- Add 140 grams of the finely ground almonds until combined into the butter mixture. With the mixer on low, slowly add the beaten eggs in small amounts, letting the batter combine before adding more. Once all eggs have been added, add the remaining 140 grams ground almonds, flour and salt. Stir until smooth.
- Scrape batter into the prepared springform pan and smooth out with the back of a spoon.
- Bake in preheated oven for 50-60 minutes, or until golden on top and cooked through, but still moist. When there's 10 minutes left, start the syrup step below.
- Add the juice of the 4 clementines used for zesting, plus the juice of half a lemon, into a small saucepan. Pour in the sugar and stir to combine. Heat on medium-low until boiling; remove from heat.
- Once cake has cooked, remove from oven and immediately pour all the syrup on top while in the springform pan. (It may seem like a lot of syrup, but it will soak into the cake.)
- Let cool for 5-10 minutes in the pan, then unlatch the sides of the pan and transfer the cake on its parchment paper to a cooling rack. Serve cool, or slightly warm.
Recipe from Ottolenghi.
1 cup salted butter = $0.92
1 and 1/3 cup + 1 tbsp. granulated sugar = $0.30
Zest of 4 clementines = $1.00
140 grams + 140 grams finely ground almonds = $5.00
5 eggs = $0.75
1 cup all-purpose flour = $0.18
Pinch of salt = $0.01
Juice of the 4 used clementines = Previously stated
Juice of half of a lemon = $0.15
1/3 cup + 1 tbsp. granulated sugar = $0.10
Why it’s Cheap
The original recipe called for a layer of chocolate on top. While that might be delicious, this cake is already very rich and taking it out saves some cash. As well, clementines are on sale right now at grocery stores, so stock up!
Make it More Budget-Friendly
If you happen to have another nut like pecans or walnuts lying around instead of almonds, feel free to substitute for that.
Want more? Check out the recipes below!