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Clementine Cake

Recipe courtesy Nigella Lawson
Show: Nigella Bites Episode: Weekend

Photo: Clementine Cake

TOTAL TIME: 2 hr 50 min
Prep: 10 min
Inactive Prep: --
Cook: 2 hr 40 min
 
YIELD: 1 (8-inch) cake
LEVEL: Easy

ingredients

  • 4 to 5 clementines (about 1 pound total weight)
  • 6 eggs
  • 1 cup plus 2 tablespoons sugar
  • 2 1/3 cups ground almonds
  • 1 heaping teaspoon baking powder
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Directions

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).

Preheat the oven to 375 degrees F.

Butter and line an 8-inch springform pan with parchment paper.

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.

Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.

I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

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  • on April 04, 2013

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    This cake takes some time, but it is extremely easy. I love Nigella's food processor cakes, and this is one of them. The longest step is simmering the clementines (or clementine/orange combo, which is what I used. This cake is extremely moist and dense, almost a quick bread consistency, due to the ground almonds. I ate this for breakfast with coffee, and as dessert with a little whipped cream. It's wonderful, have made it several times.

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