Equipment For Clementine Cake

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Nigella's Clementine Cake (from HOW TO EAT) is a gluten free cake that is made with a puree of whole clementines. The clementines are covered with water and simmered for about 2 hours until they are completely soft. The cooked clementines, including the skin, are then whizzed to a puree with a food processor. The standard (s-shaped) blade is the best one to use as it will chop the clementines quickly and efficiently into a pulp and you can then use the same blade to mix in the remaining ingredients.

If you don't have a food processor then it is possible to chop the clementines by hand using a sharp, heavy knife. You will need to keep chopping until the clementines are as fine as possible and you may need to put the chopping board onto a tray or baking sheet with a lip, to catch any juices that flow out and off the board. Tip the pulp and any stray juices into a large bowl and beat in the sugar, eggs, almonds and baking powder. Don't worry if the mixture looks a bit split when you add the eggs, it will come together when the almonds are added.