Full question
I'm having big trouble with the Clementine Cake recipe. My cake took nearly 4 hours (at the correct temperature) to bake (needless to say it doesn't look or taste as it was supposed to). It does taste good, in an exotic kind of way. Any tips as to why?
Our answer
Nigella's Clementine Cake (from HOW TO EAT) is a gluten-free cake that is made with whole, cooked clementines. The cake should take around an hour to cook and 4 hours does sound much longer than normal.
If the baking time is that long, and assuming that the oven temperature was correct and the oven thermostat is working efficiently, then it is possible that the cake batter was too liquid. The clementines should be drained and the cooking liquid discarded and not blended in. It is possible that some water may have got into the clementines, particularly if the skins split during cooking. If this was the case then we suggest that you drain the clementines for a few minutes in a sieve before blending them, to remove any excess liquid. To prevent the clementine skins from splitting, make sure that once the clementines have come to a boil the heat is reduced so that they cook at a gentle simmer and check from time to time to make sure that they are not boiling hard.
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