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Ingredients. Yields: 8-10 slices. Metric Cups. approx. 375 grams clementines (approx. 4) 6 large eggs. 225 grams white sugar. 250 grams ground almonds. 1 teaspoon baking powder (see NOTE below) Method.
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Deselect All6 eggs2 1/3 cups ground almondsPut 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 ...- (76)
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- Nigella Lawson
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This is a magnificently moist, dense cake with intense orange flavour - it was a great hit at book club served with a bit of creamy vanilla yoghurt. If you are wanting a traditional cake crumb, this is not the cake you are looking for.
- (8)
- Dessert
- Pannan
- 416
Jan 13, 2009 · While Nigella herself says that the Clementine cake tastes best the second day, I’m not sure that it has enough sugar in it for us. You could taste the clementines in the cake, however. The citrus fruits alone were def. sweet enough, as I sampled one before baking the cake.
How to make Nigella Lawson's clementine cake. Boil, blitz, and bake. It's that easy. There are five ingredients. This is one of the easiest and tastiest cake...
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Feb 12, 2016 · Nigella Lawson’s Clementine Cake. Original recipe. Ingredients. 400 g clementines (approximately 3 medium-sized ones) 6 large eggs. 225 g white sugar. 250 g ground almonds. 1 tsp baking powder. Instructions. Put the whole clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
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