I ran into this recipe on another food bloggers site and I have to say I was so ecstatic to try it out. I was absolutely mesmerized that it claimed to be a tasty flour-less and butter-less cake, not to mention that the recipe uses the entire clementine. Without further anticipation, here is Nigella Lawson’s Celementine Cake.
- 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
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.
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 clementines.
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.
Notes from Nigella:
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.
Once I was done making the cake. Neil asked “what are you going to do with the left over water?” He was referring to the what left in the pot from boiling the clementines. I hadn’t thought of doing anything with it tell he asked. I measured about 3 cups of water and decided to add 3 cups of sugar to it to make simple syrup. I put it away in glass jars in the fridge so we can use it later for tasty drinks. I’m thinking clementine infused mojitos. Yum!