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Clementine Pulp For Cake

Asked by bomberfryers. Answered on 19th June 2020

Full question

Hi there, I've made the pulp for the Clementine Cake and it tastes rather unpleasant at this stage. Is this normal?

Image of Nigella's Clementine Cake
Photo by Jonathan Lovekin
Clementine Cake
By Nigella
  • 14
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Our answer

Nigella's Clementine Cake (from HOW TO EAT) is made with whole clementines that are cooked until soft and then processed to a pulp. The pulp includes the skin as well as the flesh of the fruits and will taste slightly bitter at this point because of the pith of the clementines. But once you have added the sugar and other ingredients the flavour should mellow.

Also make sure that you use thin-skinned fruits as the more pith there is, the more pronounced the bitterness will be. Clementines should have a very thin skin with a smooth finish and sometimes in the UK they are now described as "easy peelers". Avoid using fruits with a thicker, more mottled skin.

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