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Nigella's Clementine Cake

Friday, 25 December 2009

How I miss cherries and all those juicy berries, but all we have now are apples, pears and oranges. I have nothing against oranges but I hate peeling them. When I came across this recipe at Smitten Kitchen's a year ago, I was intrigued. It uses whole clementines - skins, pith, fruit and all. It was so fragrant, light, moist and zesty. Not at all bitter. The ground almonds gave it a really nice texture and wonderful flavour. I guess it's time to stock up on clementines!


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Ingredients: 1 9-inch cake
Adapted from Nigella Lawson's website
  • 5 (about 370g) clementines
  • 6 eggs
  • 225g caster sugar
  • 250g ground almonds
  • 1 tsp baking powder


Directions:

  • Put the clementines in a pot with cold water (enough to cover clementines), bring to the boil and cook for about 1 1/2 hrs or until soft.
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  • Drain and, when cool, cut each clementine in half and remove the pips.
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  • Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor.
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  • Preheat the oven to 190ºC.
  • Butter and line a Springform tin.
  • In a mixing bowl, beat the eggs by hand.
  • Add the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
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  • Pour the cake mixture into the prepared tin.
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  • Bake for about 40 mins or until done (a skewer will come out clean). The cake started browning after 20 mins, so I covered with foil to prevent the top from burning. Nigella used an 8-inch cake tin and suggested baking for 1 hr.
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Merry Xmas & Happy Holidays Everyone!!!



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