Photo: David Holifield
Toasted Pound Cake with Spiced Clementines
10 ingredients
Serves 6.
openrecipes
This recipe calls for clementines, a smooth, seedless variety of mandarin orange that is widely grown in Algeria and Spain and is also cultivated in the United States.
Estimated Nutrition (whole recipe, rough)
72
Calories
0g
Protein
0g
Fat
17g
Carbs
Counts 4 of 10 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Star Anise | not in our table | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Clementine | not in our table | 0 |
| Cake | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup sugar
- 4 allspice berries, lightly crushed
- 2 cinnamon sticks, lightly crushed
- 2 peppercorns, lightly crushed
- 1 star anise, lightly crushed
- 1/2 cup water
- 1 vanilla bean, split lengthwise
- 6 clementines
- 6 slices purchased pound cake, each about 1/2 inch thick
- 1/4 cup fresh mint leaves, cut into thin ribbons
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes