Clementine Book Two
Verbena Reynoso
A clementine (Citrus clementina) is a tangor, a citrus fruit hybrid between a willowleaf mandarin orange (C. deliciosa) and a sweet orange (C. sinensis),[1][2][3] named in honor of Clment Rodier, a French missionary who first discovered and propagated the cultivar in Algeria.[4] The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments. Similar to tangerines, they tend to be easy to peel. They are typically juicy and sweet, with less acid than oranges.[4] Their oils, like other citrus fruits, contain mostly limonene as well as myrcene, linalool, α-pinene and many complex aromatics.[5]
The clementine is a spontaneous citrus hybrid that arose in the late 19th century in Misserghin, Algeria, in the garden of the orphanage of the French Missionary Brother Clment Rodier, for whom it would be formally named in 1902.[6][7][8] Some sources have attributed an earlier origin for the hybrid, pointing to similar fruit native to the provinces of Guangxi and Guangdong in present-day China,[9] but these are likely distinct mandarin hybrids,[10] and genomic analysis of the clementine has shown it to have arisen from a cross between a sweet orange (Citrus sinensis) and the Mediterranean willowleaf mandarin (Citrus deliciosa), consistent with Algerian origin.[1][2]
There are three types of clementines: seedless clementines, clementines (maximum of 10 seeds), and Monreal (more than 10 seeds). Clementines resemble other citrus varieties such as the satsuma and tangerines.[11]
Clementines differ from other citrus in having lower heat requirement, which means the tolerance to fruit maturity and sensitivity to unfavorable conditions during the flowering and fruit-setting period is higher. However, in regions of high total heat, the Clementine bears fruit early; only slightly later than satsuma mandarins. These regions such as North Africa, Mediterranean basin, and California, also favor maximizing the Clementine size and quality.[12][page needed][failed verification]
It was introduced into California commercial agriculture in 1914, though it was grown at the Citrus Research Center (now part of the University of California, Riverside) as early as 1909.[12]Clementines lose their desirable seedless characteristic when they are cross-pollinated with other fruit. In 2006, to prevent this, growers such as Paramount Citrus in California threatened to sue local beekeepers to keep bees away from their crops.[13]
A clementine contains 87% water, 12% carbohydrates, and negligible amounts of fat and protein (table). Among micronutrients, only vitamin C is in significant content (59% of the Daily Value) in a 100 gram reference serving, with all other nutrients in low amounts.
A 2017 study indicated that clementine phytochemicals may interact with drugs in a manner similar to those of grapefruit.[21] A follow-up study in 2019, however, has called these results into question. [22]
5. Pour the cake
mixture into the prepared pan and bake for 40-60 minutes (start checking after 35-40 minutes) in the lower part of the oven. If the top starts burning, cover cake with foil. Check with a skewer to make sure the cake is done.
Candied clementines
1. Slice clementines thinly. Bring granulated sugar and water to a boil in a saucepan. Add clementine slices and let simmer until slices are soft, about 25 minutes. Let cool on a wire rack or a piece of baking paper.
Directions
1. Put zest, juice, granulated sugar and eggs in a heat proof bowl on top of a sauce pan with simmering water (or a double boiler). You can make the curd directly in a saucepan too but keep in mind that it curdles a lot easier.
I have only seen the trailer but I was already fascinated by this movie, I am looking forward to seeing it. Beautiful photos, as always. I personally don't like citrussy aromas in cakes, but these pictures make me almost change my mind.
Every time I see a new post coming from you, I feel like there is a small celebration going on so I treat it like one: I stop whatever I'm doing and I read it with the respect that it deserves. I'm not one to comment often,actually I don't do it at all, and that's bad, I know, because you should let the people that inspire you, know how much their work means to you and how much you appreciate it. So that's what I'm doing here ? Letting you know how unbelievably beautiful your photos are, how much it inspires me, how it makes me want to try new recipes all the time and bake even more than I already do, if that's possible, make better cookies and prettier cakes, and how it makes me want to learn more about photography and slowly get better at it. Your blogs and your work are like a constant inspiration/mouth watering daily dose, haha. Also I can not wait for your book to come out in English, I've been reading your blog almost since the begging and I know it may sound strange but I feel so happy for you, seeing you do all these amazing things/books, and in a way I'm also proud of everything you do?! Strange I know, but food does that to you, makes you feel strange and happy thoughts, all at the same time.
I wrote a small novel there, but I felt like I needed to say something ?
All the best,Linda, and I hope you get to do what you love as long as you wish ?
I love cakes like these, ground almond is always a winner in my book, plus it makes the cake stay moist much longer (not that it should keep for very long as it looks yum!) Thanks for sharing with your beautiful pictures!
We watched Walter Mitty last night and went in search of a clementine cake recipe. I just found your site and WOW its amazing, I cant wait to try this and some of your other recipes too. Thanks for sharing your creativity, truly an inspiration. (Elisa from Puyallup WA. near Seattle/Tacoma)
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
Pour the cake mixture into the prepared pan and bake for 30 to 50 minutes*, when a skewer will come out clean; you might have to cover the cake with foil after about 20 to 30 minutes to stop the top from over-browning.
Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan and dust it with powdered sugar. I made a glaze of powdered sugar and a tablespoon of clementine juice because I was convinced the cake would be too bitter. It was not necessary. Nigella says the cake is best on the second day, but ours never made it that long.
A Mouli mill or mouli grater. A small, handheld grater in 2 pieces. Usually used for cheese, but my mother used it for nuts. Before food processors. Gives you the fine, fluffy texture you want. Not as fine as a food processor, and more work of course. But it should work. And no chance of going to far and ending up with almond butter.
I think you can buy ground almonds at Trader Joes. I am pretty sure, at least, that they have ground hazelnuts, so why not almonds? But chopping all that clementine stuff would probably be more pleasant with a food processor. Sigh.
wow! I am on permanent lookout for gluten free cakes, as my immediate boss is gluten free, and I love taking baking into the office (and would hate making the one person responsible for my cool work and getting paid feel left out!).
I would make this if I could convince my husband to part with 4 or 5 clementines. Not bloody likely. We are going through something like a box a week now and when they are gone from the stores I will CRY.
I am a huge clementine fan, ever since tasting my first ones in France 12 years ago. I bought ever so many boxes in December and then we had to move them off the kitchen table to keep my 2yo from sitting and eating them all day long.
While the glaze might not have been necessary for taste it made for an artful presentation. It looked like a cheesecake with a crust but upon reading the recipe realize it is just from the baking. I love clementines for no other reason then I love their name.
I made this cake this weekend and I thought it turned out brilliantly. I added cocoa powder (her chocolate version of this cake is in Feast). I was surprised at how light it was for a flourless cake. I also found that I could I have blitzed the almonds a bit more to give them a finer grind.
Yes, we too have had a box of clementines around for quite a while (that is to say that we keep replacing them with new boxes as they become empty!) This looks wonderful and different. I just might have to try it.
hey brooklynite,
as far as a substitute for the ground almonds goes, try almond meal. pre-ground and packaged. not sure who makes it but you can find it at back to the land in park slope and fairway in red hook.
2. I cooked the clementines as directed and after cooled, hand chopped them with a really sharp knife as fine as I could.
3. made a glaze using lemon juice instead of clementine juice for extra tartness.
Pulled this bad boy out of the oven about 15 minutes ago. This is, by far, the most unusual cake I have ever made! I threw a bunch of mini chocolate chips on top of the cake after it came out of the oven, and they melted into a lovely chocolate layer that hardened as it cooled.
Has anyone tried this with meyer lemons? Does it seem like a reasonable or good substitution? I have a tree in my yard that is hung over with ripe fruit (yes I live in CA) and would love to use some of it on a delectable cake like this!
Once, when I was very young, a neighbor made these little breakfast cakes that tasted of oranges. I have never had anything like them since but I think of them often. apparently, hers were out of a supermarket or something.
If you enjoyed this then the chocolate orange cake in Feast is also great and always gets demolished pretty quickly. Same idea as this just orange instead of clementine and cocoa powder. I have cooked both the clementines and the orange in a bowl of water in the microwave and it seems to work just fine with no bitterness, just start with a couple of minutes and keep going until they are thoroughly softened.
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