On Friday I had a dream that if I did not brush my hair after washing it, I would have long ringlet curls like Shirley Temple had. This is funny because my hair is long and straight, stubbornly so. Who knows why I would dream about that.
This three day weekend is a calm, quiet one. On Saturday the boys went to the mountains. Ellie and I went shopping. She wanted to find a few things for Valentine's day. We also managed to find an amazing deal. We found a fake leather jacket, brand new, for $8. My mother would be proud. I thought that Remmie would go crazy for the fringe, but he does not seem to care about it. Toby, one of our cats, is another story. He will try to eat it, if he can.
Once home I decided to make the clementine cake that is featured in "The Secret Life of Walter Mitty." I had wanted to make it since we say the movie earlier in the week. I was pleasantly surprised to find that it is a gluten free recipe.
While the cake is baking, I made the candied clementines and the glaze.
via: Country Girl's Daybook
and Cathy Merenda Blog
7 small clementines
1 1/4 cup white sugar
2 1/4 cups ground almonds
1 teaspoon baking powder
2 cups confectioner's (powdered) sugar
3 tablespoons softened butter
1/2 cup clementine juice (I used orange juice concentrate)
2 cups sugar
1 cup water
Preheat the oven to 375ºF. Butter and line an 8 or 9 inch springform pan with parchment.
Poke each clementine 3 or 4 times with a knife. Put the clementines in a bowl with a microwave safe cover or plastic wrap. Cook on high for 3-4 minutes. Cool slightly then dump the clementines (whole) in a food processor and process until smooth.
In large bowl beat eggs and sugar until light colored and doubled in volume (about 5 minutes). Add in chopped clementines and mix well. Then add ground almonds and baking power and mix until combined.
Pour mixture into pan and bake for about 45 minutes (when a skewer will come out clean).
While the cake is baking, make the glaze by mixing everything in a bowl adjusting clementine juice and sugar to make a loose but thick glaze.
You can also make candied clementines for decoration. Slice clementines very thinly.Put sugar and water in a heavy bottomed pan on medium heat. Stir until sugar is dissolved.
Add clementine slices and simmer on low for about 15-20 minutes. Pull clementines from sugar mixture and place on parchment or silpat until cool.
Cool in the pan on a rack. Once cake is cold, remove from pan and pull off any parchment.
Glaze and add candied clementines to decorate.