Clementine Polenta Skillet Cake Recipes

CLEMENTINE POLENTA SKILLET CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Grease a 9-inch ovenproof skillet (or 9-inch round cake pan) generously with the butter, being especially generous when buttering the bottom.
• Sprinkle the brown sugar evenly over the bottom of the pan. Arrange the clementine slices on top, packing them in tightly, to completely cover the bottom. Set aside.
• For the cake: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the granulated sugar and brown sugar on medium speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing well to combine after each addition. Add the vanilla extract and mix to combine.
• Add the flour, polenta, baking powder, ginger and salt and mix to combine. With the mixer running on low speed, pour the buttermilk in a slow, steady stream. Mix well to combine and scrape the bowl well.
• Pour the batter over the prepared clementine slices and gently spread into an even layer.
• Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes in the pan then invert onto a wire rack and let cool completely.

CLEMENTINE CAKE

Steps:

• 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).
• Preheat the oven to 375 degrees F.
• Butter and line an 8-inch springform pan with parchment paper.
• Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
• Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. 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. I think this is better a day after it's made, but I don't complain about eating it anytime.
• I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.