Clementine cake

B8931268-0AC0-4B2E-AEE7-E12EF8A72018This has to be one of the easiest cakes to bake! Just a few ingredients thrown together in a processor a quick whizz and you’re  good to go! Except the clementines have to be cooked until soft which takes about two hours on the hob. I know some people do this in a microwave or a pressure cooker but I like them simmering away filling my kitchen with wonderful aromas, also I just get on with other things until they are ready. So if you are one of those people that has had a bad experience with baking ( who hasn’t) then this is definitely one for you. It works perfectly every time. It’s the perfect cake for a dinner party serve with creme fraiche and a glass of dessert wine is a good accompaniment. Also it’s even better the next day so it’s a great get ahead recipe.

It works with lemons to just add a little extra sugar. ( 25g extra ) Nigella mentions that she sometimes makes a glaze with icing sugar and lemon juice to drizzle on the lemon one. Honestly give this recipe ago conquer your fear of baking and be ready to impress your guests!! 

The recipe is available online or it can be found in How To Eat Nigella Lawson. I know lots of people love this recipe and because of the clementines it’s very popular over the festive season. I always make it just after New Year as part of my treat yourself January. Yes I do treat yourself January I just feel January is bad enough without going cold turkey! Pardon the pun!

So get the ingredients together, get your apron on and get baking, you’ll be so pleased you did with this win win recipe… oh I forgot to mention it’s flourless so if you use gluten free baking powder you have a gluten free cake.

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You will need: 8 inch springform tin buttered and lined. Oven set to gas 5/170 fan

Remember to allow time for the clementines to cook.

Serves 8-10

Ingredients:

  • Approx 375 grams clementines ( approx 4 )
  • 6 large eggs
  • 225g white sugar
  • 250g ground almonds
  • 1 teaspoon baking powder

Method :

Put the clementines in a pan with some cold water, bring to the boil, turn them down to a rolling simmer, partially cover with the lid and cook for 2 hours. Don’t have them on the heat to high because the water will dry out, give them a check every now and then just to be sure. When they’re soft drain the water and allow them to cool. At this point put your oven on. When they are cool enough to touch cut them in half and remove any pips. Throw them as they are, skins and pith included in to a processor give it a quick whizz.

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Add all the other ingredients to the processor and mix to combine. Just seconds.

Pour the cake mixture into the prepared tin and bake for an hour, check with a skewer you need it to come out clean. After about 40 mins you may have to cover it with foil so it doesn’t brown to much.

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Remove from the oven and allow it to cool on a rack in the tin. Once the cake is cold remove from the tin. Remember this is great the next day, in fact Nigella says she prefers it the next day. But obviously you don’t have to wait, just stick the kettle on and enjoy!

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As always let me know if you try it.

Deb

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