We are in lockdown and I only have juicing oranges and can’t buy any mandarins. Should I remove some of the white pith to make it less bitter for the Clementine Cake?
Nigella's Clementine Cake (from HOW TO EAT) is a flourless cake made with clementines or mandarins that have been simmered in water until soft. The whole, drained fruits are then blitzed to a puree and used in the cake. Clementines have thin skins so they are less bitter and as they are fairly small they also cook quickly.
It is possible to use oranges as an alternative, preferably thinner skinned oranges. As the pith is thicker on oranges, and the resulting puree will be slightly more bitter, you need to increase the sugar to 250g (2¼ cups). You need to use the same weight of oranges but as oranges are larger than clementines you will probably only need two oranges (check the weight, it should be approximately 375g/13 ounces). They may take longer to cook so check after 2 hours. If the oranges are soft enough that a thin-bladed knife can be inserted easily then they are ready, if not cook for another 15 minutes and check again. Remember also to top up the water in the saucepan if necessary.