Photo: Clementine Cake Recipe
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
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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By NeonDials
on April 19, 2013
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Surprisingly easy, and because of the time of year, I subbed 1 lb of tangerines for the clementines, worked well. I also made these into cupcakes (20 minutes bake time, that I'll top with lactose free chocolate frosting for someone who has issues with both gluten AND dairy. They actually taste refreshing!
By mpf_132
Middletown, CT
on March 08, 2013
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Outstanding cake recipe and so simple and easy to make. We loved this moist, orange-flavored cake and we are not gluten free or lactose intolerant. I weighed the ground almonds as per the tv episode to 250 grams and used that amount. I went and added the 1 and 1/4 cup regular sugar as per the written food network recipe, because although in the tv episode Nigella uses 225 grams of caster or super fine sugar, I only had regular sugar. Really wonderful, impressive results with this recipe. First time trying boiled fruit as the main ingredient in a cake, I would never have thought it could taste this amazing. Thank you Nigella.
By mjsdreams1
Phoenix Arizona
on February 02, 2013
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We loved this recipe!!!! As someone who HAS to be gluten free it is alway a special treat to eat good cake with amazing texture. I would have given 5 stars if it was a bit sweeter, just a personal preference. Gave this to other Celiacs and they gave it a thumbs up as well!!! My non gluten free husband LOVES it.
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