Yesterday I mentioned how much I loved and devoured oranges as a kid (they just don't seem the same nowadays). And that got me thinking about clementines. Not just eating them on their own, but a dessert that featured them.
This recipe for Clementine Cake (which sounds like the name of a Bond girl) comes from Nigella Lawson, and it actually looks quite easy to make: just clementines, almonds, eggs, sugar, and baking powder.
Clementine Cake
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
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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Reader Comments (Page 1 of 1)
3-01-2008 @ 3:07AM
Lear said...
For a moment I thought I was suffering from Deja Vu
The Kuidore post mentioned in the earlier Slashfood post even mentions it's similarity to Nigella's Clementine cake.
I made the cake from the earlier post it was pretty good, the pith made it a bit bitter though. I almiost want to try it again... and de-pithing after stewing.
http://www.slashfood.com/2006/07/22/food-porn-flourless-orange-cake/
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3-01-2008 @ 8:36AM
Anna said...
I make this cake a lot and love it! It's nice with icing on top too - I just blend some icing sugar and clementine juice together to make a thick paste. Spread it over, top with some crystallised violets and enjoy.
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3-01-2008 @ 1:23PM
Satchel said...
Smitten Kitchen didn't care much for this:
http://smittenkitchen.com/2008/01/anything-but-clementine-clafoutis/
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3-01-2008 @ 2:56PM
Eric said...
If you have a serious citrus jones, look for produce from Rising C Ranch / RipeToYou.com - their stuff is dead-ripe, they use intensive cultivation techniques to get maximum flavor (their heirloom navels are some of the best grocery-store citrus I've ever eaten) and they ship with care. I've got no connection to them other than being a ridiculously satisfied customer.
E
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3-03-2008 @ 12:00PM
MrsBug said...
I made this just recently after it on....well, somewhere I've now forgotten. It was very moist, very good.
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3-08-2008 @ 11:26PM
White On Rice Couple said...
Our mandarin tree is bursting with fruit now and this is perfect! So easy and no flour? Wow!
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