Lately I have been enjoying “The Secret Life of Walter Mitty,” a short story converted in to a beautiful and thoughtful movie starring Ben Stiller. In the movie, the main character’s mother makes this interesting cake called Clementine cake. For whatever reason, my enjoyment of this movie has also coincided with a desire to make classic desserts and treats. Part of it is that I have been remembering with great fondness, the treats my grandmother used to have for us. I mean, every time we visited, even if we weren’t expected or invited, she had a least two tins of classic cookies ready to be enjoyed. I’m talkin’ peanut butter cookies, oatmeal raisin cookies, windmill cookies (packaged but awesome, none-the-less). She would have sugar cookies, home made ginger snaps, chocolate chip cookies, and tons of others.
The heart string plucked in the movie and resonating between the fictional character and me is that of being a oldest child. We feel responsible for everything that happens in our family and we have the distinct joy of the longest memories of those who have passed away We get to enjoy that they really have left their marks on us and that great memories and even the fiction that sparks those memories can inspire us every day.
I hope you enjoy the recipe. I recommend making it at least a day in advance of serving, and when you do, do so cold – straight from from the refrigerator. I will also admit that it is not for everyone. So, in the next post, I will share a recipe for oatmeal raisin cookies I know my grandma would have been proud of and is a way bigger crowd pleaser. Stay tuned.
That’s a medium-long version of saying, I’ve tried old and new traditional baked goods int he kitchen and everything has been really tasty.
The Clementine Cake recipe that I used is one from celebrity chef Nigella Lawson. It is nearly gluten-free and can be made totally so without messing up the taste and texture. Here is the link to here recipe.
13 oz clementines (approx. 3 medium-sized ones)
6 large eggs
1 ¼ cups granulated sugar
2 ¼ cups almond meal
1 teaspoon baking powder