I live in Australia and have not ever been able to find clementines for Nigella's Clementine Cake. May I substitute another citrus fruit, and, if yes, which one, how many and how long should I cook them for? I look forward to receiving your reply. With thanks, Joanna
Nigella's Clementine Cake (from How To Eat and on the Nigella website) is made with whole clementines that are simmered until soft and then whizzed to a puree. Clementines are small seedless citruse fruits with thin skins. We understand that clementines are available in Australia but at the moment they may be out of season.
The best substitutes are tangarines, wnich may be known as honey tangarines or mandarins in Australia. Try to choose ones with tight, thin skins. However infortunately these can have pips in them. Use the same weight of mandarins and they should be cooked in the same way, and for the same amount of time as the clementines, but after cooking let them cool and then roughly chop them and pick out the pips. If the pips are blended into the puree then they can make the puree too bitter.