CLEMENTINE CAKE
 NIGELLA
Photograph by Nigella Lawson
INGREDIENTS

4-5 clementines (about 375g total weight)
6 eggs
225g sugar
250g ground almonds
1 heaped teaspoon baking powder
Powered by  
METHOD

1.Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.
2.You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
3.Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.
4.I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.



REVIEWS

Fabulous cake!! The first time I made this it was around christmas time a few years ago, and I make this at least once a year. The green & blacks cookbook recommend grating the top of the cake with maya gold chocolate when it comes out of the oven, I will give this a try next time I make it!

Nickki

This is an amazing cake, baked for my guys at work as a preXmas treat. It definitely was a success. If you are after something personally rewarding without any pain, try this one out.

Esther72

Simply divine.

Laluz

Lovely moist cake, although Nigella's chocolate orange cake is even better!

zba1983

Do grate the chocolate over the top, and a little gold leaf at its edges (I keep this subtle, so people aren't sure if they really see it or not) will be so pretty you'll hold off eating it until the next day. It is better as it waits. Third day, even better.

Lindberg

This is such a beautiful cake, particularly the lemon version which I make throughout the year when clementines are not in season. It is, by far, the best lemon cake ever! This recipe also happens to be the perfect cake to make for those who have a gluten and/or lactose intolerance.

cremebrulee
Back