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REC: Clementine Cake

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Joined: Dec 10, 2005

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Posted to Thread #5362 at 11:50 pm on Jan 16, 2007

I had a lot of clementines that we could not eat before they spoiled, so I googled and found this clementine cake by Nigella Lawson. Made it today. It baked up beautifully and I was so proud. However, I was removing it from the oven, it hit the counter and dropped to the floor. The cake stayed in the pan, but now it looks like someone sat on it. I was soooooo mad. Anyway, it does taste delicious, so I thought I would post the recipe.

CLEMENTINE CAKE

4-5 clementines (about 1 pound total weight)
(I had to use 6 to make a pound.)
6 eggs
1 cup plus 2 TBlS. sugar
2 1/3 cups ground almonds*
1 heaping tablespoon baking powder

1. Put the unpeeled clementines in a pot with cold water to cover, bring to the boil and cook for 2 hours.

2. Drain and when cool, cut each clementine in half and remove seeds.

3. Then chop everything finely-skins,pith, fruit in the food processor(or by hand, of course.) Preheat oven to 375 F Butter and line an 8" springform pan.

4. Beat the eggs. Add the sugar, almonds and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, you can't balk at a little light stirring.

5. Pour the cake mixture into the prepared pan and bake for one hour, when a skewer will come out clean; you will probably have to cover the cake with foil after about 40 minuters to stop the top from burning. (which I did)

6. Remove from oven* and leave to cool on a rack, but in the pan. When the cake is cold, you can take it out of the pan. I think this is better a day after it is make, but do not complain about eating it any time.

VARIATION: I've also made this with an equal weight of oranges and with lemons, in which case I increase the sugar to 1 1/4 cups and slightly anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

MY NOTES: Do not drop when removing from oven. LOL
I ground the almonds in my processor.
I copied this exactly as written by Nigella.


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