Clementine Cake

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I followed the tips from anonymous on 9-18-08 and it turned out alright. Then I finished it with a citrus glaze and it's really good. Probably would not cook it again because it's sort of a hassle but it's good for our low carb friends.
madison, wi

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I absolutely ADORE this cake, and always receive glowing accolades for it. HOWEVER, the very first time I made this, the bitterness distressed me also. I have since discovered the way to solve this, and every attempt since then has been a TRIUMPH. Firstly, the fruit you choose is imperative. I would suggest that you only use MANDARINS or clementines. The trick is not to buy fruit which has a thick PITH. This is the cause for the bitterness. Squeeze out all excess water - THEN weigh the fruit. In Nigella's recipe on her website, she states to use 375g fruit (which is 70g/2oz less than a pound. I add a little more sugar if I am concerned that the fruit I chose will be bitter. I also add 1-2 tsp vanilla extract. The vanilla REALLY eliminates the bitterness and adds a depth of flavour.

Believe it or not, the way you then mix the ingredients will greatly improve the cake. With the drained cooled fruit, I cut them in half to remove seeds, then chop roughly, and blitz with an electric hand mixer (like the ones used to puree soups. Blend it COMPLETELY until you get no lumps of rind, and the fruit is just a lovely pale orange puree. Then blend in the sugar and vanilla. Carefully add one egg at a time and blend thoroughly with hand mixer after each addition. Measure out your almond meal and baking powder, and fold these into the wet ingredients. If you find it to be lumpy, get a hand whisk and lightly beat to get a smooth consistency. THE RESULT - a beautifully light and delicious cake that is gluten-free.

Today, I have made this mix into little cupcakes for my nephew's birthday, and baked for 20 mins. It should yield about 18 - 24 cupcakes depending on how much you fill them. Hope these suggestions help, because it really is a great recipe that's worth a shot.

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I thought this recipe was very interesting and decided to make it. I liked the texture of the cake and it smelled great coming out of the oven but I hated the flavor and stickyness of it. It was extremely bitter and I thought it was a weird sick sweet =T Even my parents wouldn't eat it and they're old-time Chinese parents (aka...they eat EVERYTHING, even if there's a mold tree on it-_-;;.

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I found it to be different that any other cake. The almonds gave it a crumbly texture but the flavor of the clementines was excellent.

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Served this at a party and everyone adored it. The dinner was lamb-focused, so this was the perfect finish--light, citrus-y and refreshing. Make sure you use good clementines, don't go more than a pound and boil them just like she says. I will make it again.

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I find cakes not using flour to be most interesting and I confess it took me awhile to get 'round to making this one except I squeezed the clementines a bit just like she did on the program.

I found the recipe here different than what I had copied down from her show--I went with this one, HOWEVER, I cut the recipe in half, used a small springform pan.

This made an adorable tea cake! The cake is plenty rich--took me a whole week to eat it and I found I enjoyed it more as the week went along. The cake got just a little drier, but stayed plenty moist.

If I were to make this specifically to serve, I might still stay with the half recipe, but serve with freshly whipped cream and candied clementine peel (or blood orange as garnish.

I loved this cake and had no problems with it all.

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Everybody loved this Clementine Cake. The cake could not have come together any easier and why not - there are only 5 ingredients and all the mixing is done in one bowl. All my ferry commuters loved this cake and many asked where I got the recipe. Clementine Cake is great for coffee/tea or just a mid-morning snack. This is going in my recipe box.

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My mother gave me two quart bags full of almonds the other day, so I took it as the perfect opportunity to bake this cake. I ground the almonds myself, and I don't think that I ground them enough. I loved the flavour of the cake, but it didn't turn out perfectly. I am certain that it somehow was my fault! : It wasn't too sweet, not too bitter, and the combination of flavours was tasty. I'm still waiting on a few more reactions before I decide whether or not to make this cake again.

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I purchased the Clementines just for this cake. I followed the recipe exactly. I covered the top to keep the cake from getting too brown. The flavor of the citrus was not pleasant and the texture was too coarse. I drizzled a little vanilla icing over the top. It looked good but I'd never make this again. This was way too much effort for the results.

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I made the cake as directed and it wasn't horrible, but I was disappointed with the taste. It was moist and I liked the texture of the almonds. However, it tasted a bit bitter, like there was too much peel in it. If I every make it again I will probably only add one of the clementine skins instead of pureeing all of them with the skins on. Believe me I'm not one for sugary sweets, but this cake just was not sweet enough.