Comments on: My Darling Clementines

By: jdeuel

jdeuel — Mon, 23 Nov 2009 00:45:55 +0000

mind if i ask how your tagging system works?

By: michelle

michelle — Fri, 21 Mar 2008 03:46:36 +0000

ann: i’ve never actually had a kumquat, but i imagine that if the skin is not terribly thick and pithy it would work great.

By: Ann

Ann — Thu, 20 Mar 2008 15:40:04 +0000

I wonder what this would be like made with kumquats? Looks fabulous with the clementines, too!

By: Kate

Kate — Sun, 09 Mar 2008 05:29:48 +0000

I have ALL of this shit in my pantry right now, and I have bookmarked this recipe elsewhere, but, frankly, your colorful instruction are MUCH more my style. Assuming my clementines have not shriveled up like an old man’s balls before I get around to it, I’ll come back and follow your instructions.

By: Rhiannon

Rhiannon — Fri, 07 Mar 2008 00:19:53 +0000

Dear lord this is great! I have a recipe somewhere that does a similar thing with lemons – I really shold try it….

By: Sara

Sara — Tue, 04 Mar 2008 06:07:26 +0000

Looks so great, and I love your pictures. Thanks for taking part in WCC this month.

By: Pixie

Pixie — Fri, 29 Feb 2008 19:34:15 +0000

This cake sounds wonderful and I’m really tempted to make it next time I pick up some clementines from my market.

Thanks for stopping by my blog.

By: BitterSweet

BitterSweet — Fri, 29 Feb 2008 03:44:34 +0000

This cake sounds incredible, and I really love the idea of using whole clementines to make it… It’s a shame it uses so many eggs though! I wonder if I could recreate it with tofu…

By: robin

robin — Wed, 27 Feb 2008 21:33:31 +0000

chocolate and zucchini had a similar recipe that i bought some almond flour 2 years ago just to make (hers used oranges and not clems, tho), but the almond flour is still in the freezer and the cake is not made. Do you think frozen almond flour goes bad?

By: claudia at 'cook eat FRET'

claudia at 'cook eat FRET' — Wed, 27 Feb 2008 14:49:40 +0000

we were meant to be friends forever
you’re killing me ova heya