CLEMENTINE CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h50m
Yield 1 (8-inch) cake
Number Of Ingredients 5
Steps:
- Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
- Preheat the oven to 375 degrees F.
- Butter and line an 8-inch springform pan with parchment paper.
- 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, and frankly, you can't balk at a little light stirring.
- Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
- I've also made this with an equal weight of oranges and 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.
CLEMENTINE AND ALMOND CAKE
This cake is a celebration of Californian citrus fruit. After the gold rush, the prosperity of this state, came from the massive cultivation of oranges. Californians treat citrus in the same way as the British view apples. They know all the many varieties and shop for them by taste and name. You can use any kind of small citrus fruit for this cake.
Provided by Rick Stein
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 12
Steps:
- Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20-30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips.
- Put the clementines, including the skin, into a food processor and blend to a paste.
- Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in spring-form cake tin and line the bottom with baking paper.
- Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder.
- Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.
- Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments.
NIGELLA LAWSON CLEMENTINE CAKE
This recipe comes from Nigella Lawson's "How to Eat" and was demonstrated on her tv program, Nigella Bites." Ground almonds take the place of flour in this recipe - made sure they are finely ground or they will taste gritty. I have not yet made this, as I am posting this in respsonse to a request. Nigella adapted this recipe from several recipes, including one by Claudia Roden. It should come out very moist and syrupy. If you like, you may also sub lemons or oranges (see variation below) and also, you may pour a powdered sugar glaze over the cooled cake if you like. Nigella recommends serving this with some creme fraiche(which I might sweeten first) on top of each serving. Prep time is about 15 minutes, plus the 2 hours of simmering the Clementines.
Provided by HeatherFeather
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place whole, unpeeled clementines into a pot and cover with cold water.
- Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
- Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
- Chop the Clementines in the processor finely.
- In a bowl, beat the eggs.
- Add the sugar, almonds, and baking powder to the eggs, mixing well.
- Add the chopped Clementines by hand and mix to combine.
- Pour batter into a greased and parchment lined 8-inch springform pan.
- Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
- Let cool in the pan on a wire rack overnight.
- VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
- OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).
Nutrition Facts : Calories 416.1, Fat 25, SaturatedFat 2.8, Cholesterol 158.6, Sodium 257.4, Carbohydrate 39.3, Fiber 5.4, Sugar 32.2, Protein 13.9
CLEMENTINE CAKE
This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn't require much attention from the baker. And the first step, reducing the fruit, may be done ahead of time.
Provided by John Willoughby
Categories dessert
Time 3h45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
- Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
- In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
- Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 23 grams, TransFat 0 grams
CLEMENTINE AND ALMOND CAKE
Provided by Rick Stein
Yield N/A
Number Of Ingredients 12
Steps:
- Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20-30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips and the hard, green ends.
- Put the clementines, including the skin, into a food processor and blend to a paste.
- Preheat the oven to 180˚C. Grease a 20cm spring-form cake tin and line the bottom with baking paper.
- Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder.
- Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.
- Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved.
- Make lots of small holes all over the cooled cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, unlock the tin spring, and move the cake onto a serving plate. Dust with icing sugar.
Nutrition Facts :
More about "clementine and almond cake recipes"
CLEMENTINE ALMOND CAKE - CIAO CHOW BAMBINA
From ciaochowbambina.com
Reviews 42Estimated Reading Time 4 minsCategory Dessert
CLEMENTINE-ALMOND CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
Estimated Reading Time 2 mins
CLEMENTINE ALMOND BAKE RECIPE - TELEGRAPH
From telegraph.co.uk
THE OTTOLENGHI CLEMENTINE & ALMOND SYRUP CAKE RECIPE …
From editseven.ca
CLEMENTINE ALMOND YOGURT CAKE - COUNTRY CLEAVER
From countrycleaver.com
CLEMENTINE & ALMOND SYRUP CAKE - OTTOLENGHI
From ottolenghi.co.uk
RECIPES - CLEMENTINE CAKE - HALLMARK CHANNEL
From hallmarkchannel.com
HOW TO MAKE THIS BRIGHT, DELICIOUS CLEMENTINE CAKE
From cookscountry.com
CLEMENTINE ALMOND CAKE - CIAO CHOW LINDA
From ciaochowlinda.com
CLEMENTINE AND ALMOND CAKE RECIPE | RECIPE | ALMOND CAKES, …
From pinterest.com
CLEMENTINE ALMOND CAKE RECIPE - FOODNERD4LIFE
From foodnerd4life.com
CLEMENTINE AND ALMOND CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CLEMENTINE ALMOND CAKE - COOK LIKE JAMES
From cooklikejames.com
CLEMENTINE AND ALMOND FESTIVE CAKE | MELISSA HEMSLEY
From melissahemsley.com
RACHEL ALLEN'S CLEMENTINE AND ALMOND CAKE: TODAY - RTE.IE
From rte.ie
CLEMENTINE & ALMOND CAKE - LAVENDER AND LOVAGE
From lavenderandlovage.com
ALMOND AND CLEMENTINE CAKE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
CLEMENTINE AND ALMOND CAKE RECIPE | RECIPES FROM OCADO
From ocado.com
TANGERINE ALMOND CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
CLEMENTINE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CLEMENTINE & ALMOND CAKE – MOOMAID OF ZENNOR ICE CREAM
From moomaidofzennor.com
OLD-FASHIONED CLEMENTINE CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
CAN I USE ALMOND FLOUR FOR THE CLEMENTINE CAKE? - NIGELLA.COM
From nigella.com
ANNA JONES’ CLEMENTINE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
CLEMENTINE CAKE RECIPE - BBC FOOD
From bbc.co.uk
CLEMENTINE ALMOND CAKE – DAVE BAKES
From davebakes.com
CLEMENTINE CAKE USING CAKE MIX - THERESCIPES.INFO
From therecipes.info
CLEMENTINE AND ALMOND CAKE RECIPE - TIME & LEISURE
From timeandleisure.co.uk
CLEMENTINE AND ALMOND CAKE RECIPE | RECIPE | ALMOND CAKE RECIPE, …
From pinterest.com
ALMOND CLEMENTINE BUNDT CAKE - POET IN THE PANTRY
From poetinthepantry.com
RECIPE: SICILIAN CLEMENTINE ALMOND CAKE - EDIBLETCETERA
From edibletcetera.com
CLEMENTINE AND ALMOND CAKE RECIPE | RECIPE | ALMOND CAKES, …
From in.pinterest.com
CLEMENTINE AND ALMOND CAKE - NORDIC KITCHEN STORIES
From nordickitchenstories.co.uk
CLEMENTINE & ALMOND CAKE - STELLA'S COOKBOOK
From stellascookbook.com
MANDARIN ORANGE BUNDT CAKE - THIS HEALTHY TABLE
From thishealthytable.com
CLEMENTINE AND ALMOND CAKE | JEWISH CARE INTERACT
From jewishcareinteract.org
TAMAL RAY'S CLEMENTINE AND LEMON SYRUP CAKE RECIPE
From foodnewsnews.com
CLEMENTINE AND ALMOND CAKE RECIPE | RECIPE | ALMOND CAKES, …
From pinterest.ca
WHOLE CLEMENTINE CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RICK STEIN'S CLEMENTINE, ALMOND AND OLIVE OIL CAKE
From thehappyfoodie.co.uk
HEALTHY CLEMENTINE CAKE WITH ALMOND FLOUR | NICOLA MONSON
From nicolamonson.com
CLEMENTINE ALMOND BAKE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love