There’s something about oranges, clementines, and mandarins that always me think of winter and the Christmas holidays.
Perhaps it’s remembering mediterranean holidays and city streets lined with fruit trees covered with oranges that resemble vibrant holiday decorations. Sweet memories in lockdown times.
All these thoughts of clementines inspire me to consider an orange cake to start the holiday celebrations. When a friend sends a recipe for Nigella Lawson’s Clementine Cake the culinary decision is easy! It’s a great recipe for anyone watching their gluten intake, as it calls for almond flour. I limit the amount of sugar in any cooking I do and so substitute stevia for the sugar in the recipe. (A quick google check suggests the ratio of 8:1 sugar to stevia.) Another adjustment is to make mini cakes rather than a loaf cake. This makes it so easy to have a just a small taste of something sweet to finish a meal.
These mini cakes are moist and have the flavour of orange. I still want more orange flavour and decide an orange syrup is essential! I combine a couple of recipes to make this syrup which is essentially: juice of 4 oranges and 1 lemon, Agave syrup to taste instead of sugar. I simmer that combination and allow it to reduce in volume and add a tablespoon of Grand Marnier – the aromatic cognac and orange liqueur combination – and some candied orange peel. Result: yummy combination of mini clementine cake and orange syrup!
In wine and food pairing terms, a glass of Sauternes or another late harvest wine would be excellent or to start the celebrations, maybe continue with the taste of Grand Marnier Liqueur!
Happy Holidays and Season’s Greetings to all.
References: Clementine Cake – Nigella Lawson http://www.nigella.com