Techniques and Recipes

INGREDIENTS
Candied clementines and syrup
– 2 cups water
– ¾ cup granulated sugar
– ½ cup honey
– 1 sprig rosemary
– 2 clementines, thinly sliced
Cake
– 1 cup all-purpose flour
– ½ cup durum wheat
semolina flour
– 1½ teaspoons baking powder
– ¼ teaspoon salt
– ⁄ cup melted butter
– ¾ cup extra-virgin olive oil
– 4 eggs
– 1 cup granulated sugar
– Zest of 2 clementines
Frosting
– 1 cup imported
mascarpone cheese
– ¾ cup confectioners’ sugar
– 3 tablespoons heavy
whipping cream
– Zest of 2 clementines
– ½ cup chopped pistachios
– Sprigs of rosemary, optional
Clementine Olive Oil Cake
The clementine-rosemary syrup and olive oil give a savory nod to an otherwise sweet
dessert. For an elegantly rustic final presentation, decorate the cake with chopped
pistachios, candied clementines, and rosemary sprigs.
PREPARATION METHOD
To prepare candied clementines and syrup
1. In a saucepan, bring water, sugar, honey, and rosemary
to a boil, stirring until sugar dissolves. Add clementine
slices and reduce heat to a simmer, turning slices until
tender and syrup is reduced, about 40 minutes. 2. Strain
clementine slices, reserving syrup to use on cake. 3. On a
baking sheet lined with parchment paper, arrange slices in
a single layer. Cool completely before using to decorate.
To prepare cake
1. With a rack set at position “3,” select Gourmet Mode and
choose Baked Goods, Cake, Sheet, and then One Rack.
2. Grease a 10-inch cake pan with a knob of butter and
line the bottom with parchment paper. 3. Sift together
flours, baking powder, and salt. In another bowl, whisk
melted butter with olive oil. 4. Place eggs, sugar, and
clementine zest in the bowl of a stand mixer. Mix on high
until pale and thickened, about 3 minutes. Lower mixer
speed and alternate adding the dry and wet ingredients,
starting and ending with the dry. 5. Once mixed, pour
batter into prepared cake pan. Bake for 40–45 minutes,
until golden brown. 6. Once baked, poke holes all over the
top of the cake with a skewer. 7. Pour 1 cup of the reserved
clementine syrup on top of cake. Let cool to room
temperature before transferring to a cake stand.
To prepare frosting
1. Place mascarpone, confectioner’s sugar, heavy
whipping cream, and clementine zest in a food processor
and pulse until smooth. 2. Dollop frosting in the center of
the cake, spreading evenly toward the edges. Sprinkle with
chopped pistachios. Top with candied clementine slices
and rosemary sprigs.
MAKES RACK POSITION COOK TIME
ONE 10-INCH CAKE 3 40–45 MINUTES
52
53
MODES Gourmet