Nigellas Clementine Cake Recipes

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NIGELLA LAWSON CLEMENTINE CAKE



Nigella Lawson Clementine Cake image

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

4 -5 clementines (approximately 1 pound total weight)
6 large eggs
1 cup granulated sugar, plus 2
1 tablespoon additional granulated sugar
2 1/3 cups finely ground almonds
1 1/2 teaspoons baking powder

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



Clementine Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h50m

Yield 1 (8-inch) cake

Number Of Ingredients 5

4 to 5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder

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.

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