Saturday, 14 December 2013

Festive Baking: Clementine Cake

Nigella's Clementine Cake is a firm favourite in our household.  I've been making it since Nigella's How To Eat came out, all the way back in 1998.  (I can't can't believe it's been so long!)

It's an incredibly easy cake to make, especially if you have a food processor, and very useful if you have gluten-intolerant visitors as it uses ground almonds rather than flour.   It's gloriously squidgy from the clementines, which are simmered in their skins until squidgy and then puréed.  They also give the cake a gorgeous orange hue, which always makes me smile when I cut the first slice and reveal it.

For extra citrus punch, I decided to get all fancy and plate up the cake with some Clementine Curd (more on that another day) and Chantilly cream.  Normally we just eat warmed wedges of the cake with some clotted cream dolloped on top, or even some custard, but since I just bought some slates, I wanted to have some fun with them!

Nigella's Clementine Cake, from "How To Eat"
Serves 8-10

375g clementines, whole
6 large eggs
225g caster sugar
250g ground almonds
1 heaped teaspoon baking powder
  1. Put the clementines in a pan with some cold water to cover, bring to the boil and simmer for 2 hours.  Drain, and when cool, cut each clementine in half and remove the pips.  Put the clementines--skins, pith, fruit and all--in the food processor and give it a quick blitz, until you've got a rough puree. It doesn't have to be super-smooth, just no big lumps!!
  2. Preheat the oven to 190C (Gas Mark 5).  Butter and line a 21cm / 8 inch springform tin.
  3. Add the rest of the ingredients to the food processor and mix.
  4. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean.  Check it at the 40 minute mark and cover with some foil to prevent over-browning.
  5. Allow the cake to cool in the tin, on a rack.  When the cake's cold it can be turned out.
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