Friday, February 15, 2008

Darling Clementine

Like samphire in the previous post, clementines were something I'd been hanging to try since they are not available in Sydney but in abundance here. They look so beautiful, piled in crates stamped with sunny destinations like Morocco and Italy, many with their dark green leaves attached. I have been annoying Dani since we got here - what could I make with them? look how pretty they are! wow, 2 kilos for 2.49E! - so I decided to finally buy some and make something with them.

This Clementine and Olive Oil Cake recipe from Cafe Fernando is so easy. I've never made a cake with olive oil before but it makes the cake moist and light so I'll be seeking more recipes like this out. The scent of citrus, from rubbing the zest into the sugar to taking the cake out of the oven, brings such a happy, sunny smell to the house. Serve the cake with a dollop of creme fraiche.

So what are clementines like? Exactly like mandarins, seedless and maybe a touch sweeter. But don't you just love the name?


Blogger The Late Bloomer said...

That recipe sounds fab -- I'm going to have to give that a try! I eat clementines like peanuts here, and every winter I look forward to getting just.the.right.ones. Because there are so many out there, and I'm REALLY picky about them! They have to be juicy and sweet, as well as seedless, and recently I've fallen on some that were simply TOO TART!

2:34 AM  

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