I've checked the cooked orange and almond cake recipes in a few places, and found that sometimes the batter is simply baked in a pan, and other times a waterbath is used (the pan set in a pan filled 1/2 way with water). Since I plan to make it for Passover, please tell me which is the preferred way? Thanks, Anna Fisher
Nigella's Clementine Cake from How To Eat (and see link below) is made with clementines that are simmered until soft, then blended with ground almonds. This makes the cake suitable for Passover as it doesn't contain any wheat flour. However we would suggest that you check your baking powder carefully as some brands contain cornflour (cornstarch) which is not suitable, and you may need to find one that has been certified as Kosher for Passover.
The cake is baked in the normal manner - that is it is baked without the aid of a water bath. The batter has a high egg content and is fairly liquid so it remains moist after baking. The cake can brown very quickly so we suggest that you keep a close eye on it and start checking after it has had 30 minutes in the oven (you may need to cover the cake after 35-40 minutes to stop the top from browning too much). Cool the cake in its tin and wrap the cake and tin in clingfilm, then leave the cake overnight in a cool place.