22 August 2011

My Darling Clementine




I was very excited to come across some clementines the other weekend.  I have watched Nigella's Christmas special a million times and it always makes me want to put on feast after feast over the festive season.  She always has bowls of clementines and it always makes me want to have some too, such a festive little fruit and of course not one that we see here in NZ in high summer.  So when I spotted them on the weekend I couldn't resist even though I really had no idea what I would do with them.



So where to turn with my clementines but the domestic goddess herself.  I couldn't go past this clementine cake one because it used the clementines, the whole clementines,  and secondly Nigella said it was easy, and she is one for making things in the kitchen as easy as possible.  Also it is one of those flourless cakes so not so much pressure on making a light and airy cake which appealed.


This is my new favourite cake.  As it uses the whole clementine it is positively bursting with clementine flavour, the fruity and the  more intense flavour of the zest.  It is also incredibly moist, almost as if it had been doused in syrup.

Clementine Cake, from Nigella's How to Eat

Ingredients
4-5 (375g / 13oz) clementines, second time round I used a mixture of clementines and tangelos and it was just as delicious.
6 eggs
225g / 8oz sugar
250g 9oz ground almonds
1 heaped tsp baking powder



Directions

Place the clementines in a pan with some cold water, cover, bring to the boil and cook for 2 hours.  After 2 hours drain and allow the clementines to cool.  Once cool cut the clementines in half and remove the pips.  Place everything, skins, pith, fruit, the whole lot in to a food processor and whizz to a pulp.

Pre heat the oven to 190C / 375F



Butter and line a 21cm springform tin.  Beat the eggs and add the sugar, almonds and baking powder.  Add the clementine pulp and mix well.  Pour the batter in to the prepared tin and bake for about an hour.  Check after 45 minutes...if a skewer comes out clean it is done. If not cover with foil to avoid the top burning and continue to cook until done.

Remove the cake from the oven and leave to cool on a rack in the tin.  Once cool you can take it out of the tin.  Nigella reckons it is better the next day, however warm out of the oven was very, very good!

You could also use oranges or even lemons.  With the lemons just increase the sugar to 250g / 9oz.  You can also add a quick glaze if you wish.  Just mix icing sugar and a little lemon or orange juice and water to make it in to a paste.


This cake is a breeze to make and it is just a burst of clementine flavour.  Loving this cake so much that it has made two appearances this week.  It's versatile too.  Perfect with a cup of tea or as dessert with a dollop of creme fraiche.  I have used it for both, afternoon tea for some of the neighbours and colleagues at work and then it made an appearance as dessert at a weekend dinner party.

If you like this you might like this Bittersweet Chocolate Pear Cake
A year ago - Jetting off in to the Sunset

Enjoy!


14 comments:

  1. I never considered baking with clementines. I usually eat them before I get the chance. This recipe looks sensational!

    ReplyDelete
  2. Lovely and gluten free too!!! and I love anything citrus, +1! Do you think that the baking powder is necessary? Maybe since there are only ground almonds and no flour it could be skipped?

    ReplyDelete
  3. @El Thanks El, I hadn't thought of it either & certainly not whole, I think I will try it with lemons next.

    ReplyDelete
  4. @Alessandra Thanks Alessandra...not sure about the baking powder...not so good at all that baking science!

    ReplyDelete
  5. Wow this looks gorgeous! I've never tried clementines, but will be keeping an eye out for them now. I love citrus and almond cakes!

    ReplyDelete
  6. This sounds wonderful; I just made a cake this week with 'some' orange and I wished for more. This would do it!

    ReplyDelete
  7. I love this cake it is always really moist with the almonds. I bought clementines too the other week from Avondale market but scoffed the lot!

    ReplyDelete
  8. I get way more excited, I think, about simple cakes like this, especially with citrus and almond, than anything complicated or layered with fancy icing (though there's a time and place for those, too).

    ReplyDelete
  9. Beautiful photos! Citrus and almond pair so well together. I like your suggestion of using lemon, too.

    ReplyDelete
  10. @timeforalittlesomething.com Thanks....it is also good with a mixture of citrus...this weekend oranges and mandarins.

    ReplyDelete
  11. @Barbara | Creative Culinary Thanks Barbara, would love to share some with you :)

    ReplyDelete
  12. @peasepudding Thanks Alli, loved the clementines...just wish we could get them more often :)

    ReplyDelete
  13. @milliemirepoix Hi Millie, me too...it makes for a great dessert & is getting another run this weekend :)

    ReplyDelete
  14. @Hannah Thanks Hannah...ornages & mandarins this weekend, but will try with lemon some time soon.

    ReplyDelete