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Dove Nest Bed and Breakfast
Coffee or tea is fresh 24 hours a day at Dove Nest Bed and Breakfast in the beach town of St. Joseph, which boasts beautiful sandy beaches and unforgettable Lake Michigan sunsets! Our guests are greeted with light refreshments upon arrival and the complimentary drinks are available all day. Whether you plan on relaxing on a white sandy Lake Michigan beach, touring the nearby wineries or discovering our region, you need a hearty breakfast to start your day. Our breakfast is plated and served using china and crystal. Candlelight and the background music add to the breakfast experience. Guest may choose private seating or meet with other guests around the dining table to share their experiences from visiting wineries, restaurants, state parks or other tips. During the summer months we serve breakfast on the rear patio. Our guests love to eat outside while enjoying views of domesticated doves in artistic displays and listening to birds chirping or doves cooing. Our three-course breakfast begins with juice and coffee or tea, fresh fruit based dish (yogurt/granola parfait, fruit with freshly baked bread, croissant or muffin). The main entrée is an egg dish with vegetables and meat. The 3rd course is a sweet dish such as crepes, Swedish pancakes, Czech palacinky, waffles, baked apples etc. topped with fruit sauces, ice cream, shaved chocolate and/or whipped cream. Of course, we accommodate special diets. Our menu rotates to ensure that guests enjoy a different breakfast each dayView more details Visit Website Check Availability
This excellent gluten-free cake is enjoyed by all the guests of Dove Nest B&B in St. Joseph,Michigan not just guests who have a gluten allergy.
*Jitka Nelson Dove Nest B&B
Measurements and Ingredients
4-5 clementines (slightly less than 1lb)
1 cup + 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder
Put clementines in a pot of cold water and cover, bring to a boil, and cook for 2 hours. Drain and let cool.
Cut clementines in half and remove seeds. Finely chop the skins, pith and fruit by hand or use a food processor.
Butter and line an 8-inch springform pan with parchment paper.
Preheat oven to 375 degrees.
Beat eggs. Add sugar, almonds, baking powder. Mix well. Add the chopped clementines.
Pour the cake mixture into pan and bake for 30-50 minutes.
Remove from the oven and let cool in the pan on a rack.
When the cake is cold, you can take it out of the pan and dust it with confectioners sugar.
Cook Time: 30-50 min
Yields: 8-10 slices
This recipe has been adapted from another source. (Martin's grocery store cooking school)