nigella’s clementine cake

As I mentioned in my apple cake post a few days back, I have been wanting to make Nigella’s clementine cake and this weekend I rounded up the stray clementines in the fridge and did just that. This unusual gluten-free cake contains whole clementines (skins, pith, fruit and all) which help to lubricate the cake so there is no need for butter or oil. It really is one of the simplest cakes to make – apart from boiling the fruit for a couple of hours, everything can be prepared with just a blitz in a blender or food pro. The resulting cake was super moist and smelled divine while baking. Don’t expect it to have the texture of a flour-based cake though, it comes out wetter and denser, but pleasantly so.

Nigella’s Clementine Cake
(adapted from a Nigella Lawson recipe)

5 seedless clementines* (about 365g/0.8 lb)
250g (0.55 lb) ground almonds
1 heaped tsp baking powder
225g (0.5 lb) sugar
6 large eggs

Place the clementines in a pan with enough cold water to cover and bring to the boil. Cover pan with a lid, then lower the heat to medium and leave to cook for 2 hours. Check intermittently and top up with boiling water if needed.

Preheat the oven to 190ºC (375ºF).

Drain the clementines and leave in the colander to cool completely. Give the fruit a light squeeze to remove excess water then pop into a blender and blitz to form a smooth purée (you can mash it by hand if you prefer small clementine bits in your cake).

Throw all other ingredients into the blender, give it a quick stir then blitz again until smooth (again, you can whisk by hand then fold in the fruit pulp for a rougher textured cake).

Pour the cake batter into a buttered and lined 21cm (8.3″) loose-based or springform cake tin and bake for an hour. After 40 minutes, check the cake and cover with foil if the top is browning too much.

When an inserted skewer comes out clean, remove the cake from the oven and leave to cool on a rack. Once cooled completely, flip the cake out onto a plate to serve. The cake can keep for several days and actually tastes better a day old.

* if using clementines containing seeds, cut open the fruit after boiling and remove the seeds by hand before blitzing.

Clementine on Foodista

~ by gourmettraveller on January 25, 2010.

10 Responses to “nigella’s clementine cake”

  1. Your picture looks so good…I made clementine muffins last week and have been enjoying them thoroughly. I am sure your cake is just as delish!

  2. It’s so neat with the whole clementines! Really cool.

  3. With a hot cup of tea, this would make me very, very happy. I love how you use whole tangerines in this for a bold and complex flavor.

  4. What a refreshing recipe! I also enjoy Nigella, and will look to make this with my own variation by adding some cinnamon spice.

  5. Yum! So few ingredients, but I bet it’s still just bursting with flavor. I second Carolyn’s comment- lovin the use of whole clementines here.

  6. Hi I have made this cake several times and to save 2 hours of boiling the clemintines, pop them in a pressure cooker for 20 min on high steam gives the same if not better effect, they are cooked cooled and ready to use alot quicker

  7. Sorry to comment on an older post but if you like this cake you’ll love Nigella’s chocolate orange cake. Same premise but 375g worth thin skinned oranges and 50g good cocoa instead of clementines and half tsp bicarb. It’s like Terry’s chocolate orange in cake form. Heaven!

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