Clementine Cake
Recipe By: Nigella Lawson
5 clementines (about 1 pound total weight) -- or 3 oranges
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cupground almonds
1 heaping teaspoon baking powder
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.
Prep Time: 10 minutes
Cook Time: 2 hours 40 minutes
Yield: 1 (8-inch) cake
Exported from A Cook's Books -- Recipe management for Macintosh
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