I made the clementine cake over the weekend with great expectations, and unfortunately underwhelming results. I baked it in a 1 inch tall tart pan and the skewer came out clean after about 35-40 minutes. But it turned out to be really wet in the center. In my desperate attempt to rescue it, I stuck it back in the oven for 20 more minutes. It got more burnt on the outside, but still pretty wet inside (I tried covering it with foil and all that stuff). Now, you would think that a moist cake would be a good thing, but somehow it wasn't. It was just kind of mushy. Did I mess something up? Or is that what it was suppost to taste like?
Some implementation details:
-Used almond meal/flour.
-Divided batter among two 8 inch pans instead of baking in one pan as the recipe suggested.
-after simmering for 2 hours, my tangerines were very mushy. some cracked and were full of water. was that supposed to happen?
-I used 5 tangerines to get 1 Lb.