Nigella Lawson’s Clementine Cake
Description: 🍊 This delightful recipe, originating from Nigella Lawson’s “How to Eat” and featured on her television show, “Nigella Bites,” presents a lusciously moist cake where ground almonds replace traditional flour, imparting a rich texture and nutty flavor. Ground almonds should be finely processed to avoid any grittiness in the final product. While I haven’t yet had the pleasure of making this cake myself, I’m sharing it in response to popular demand. Nigella ingeniously adapted this recipe from various sources, including one by Claudia Roden, ensuring a decadently syrupy outcome. For a refreshing twist, consider substituting lemons or oranges (as outlined in the variation below), and if desired, adorn the cooled cake with a delectable powdered sugar glaze. Nigella suggests serving each slice with a dollop of sweetened crème fraiche to elevate the indulgence.
Preparation Time: 2 hours
Cooking Time: 1 hour
Total Time: 3 hours
Serves: 8
Calories per Serving: 416.1
Nutritional Information per Serving:
- Fat: 25g
- Saturated Fat: 2.8g
- Cholesterol: 158.6mg
- Sodium: 257.4mg
- Carbohydrates: 39.3g
- Fiber: 5.4g
- Sugar: 32.2g
- Protein: 13.9g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4-5 | Clementines |
| 6 | Eggs |
| 1 | cup Granulated Sugar |
| 1 | cup Granulated Sugar (for boiling clementines) |
| 2 1/3 | cups Ground Almonds |
| 1 1/2 | tsp Baking Powder |
Instructions:
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Prepare Clementines: Start by placing the whole, unpeeled clementines in a pot and covering them with cold water. Bring the water to a boil, then reduce the heat to a gentle simmer, allowing the clementines to cook for approximately 2 hours. Ensure they remain submerged; additional water may be necessary if too much evaporates during cooking.
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Process Clementines: Once cooked, drain the clementines and allow them to cool. Cut each clementine in half, remove any seeds, and transfer them to a food processor, skin and all. Finely chop the clementines in the processor until they reach a smooth consistency.
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Preheat Oven: Preheat your oven to 375°F (190°C). Grease and line an 8-inch springform pan with parchment paper.
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Prepare Batter: In a separate bowl, beat the eggs thoroughly. Add the granulated sugar, ground almonds, and baking powder to the beaten eggs, mixing until well combined.
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Incorporate Clementines: Gently fold the finely chopped clementines into the egg mixture until evenly distributed.
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Bake: Pour the batter into the prepared springform pan, spreading it evenly. Bake in the preheated oven for approximately 40 minutes. After this initial baking period, cover the cake loosely with foil to prevent over-browning, and continue baking for an additional 10 minutes or until a toothpick inserted into the center comes out clean.
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Cool: Once fully baked, remove the cake from the oven and allow it to cool in the pan on a wire rack overnight. This gradual cooling process enhances the cake’s texture and flavor.
Variation: For a delightful variation, substitute an equal weight of regular oranges or lemons for the clementines. If opting for this variation, increase the sugar to 1 1/4 cups to balance the tartness of the citrus.
Optional Glaze: If desired, prepare a simple glaze by combining powdered sugar with a dash of lemon juice and water to achieve your desired consistency. Drizzle the glaze over the cooled cake for an added touch of sweetness.
Indulge in each slice of this fragrant Clementine Cake, perfect for any occasion, and savor the harmonious blend of citrus and almond flavors. Pair it with a dollop of sweetened crème fraiche for an extra touch of decadence. This recipe is sure to become a cherished favorite in your dessert repertoire, capturing the essence of Nigella Lawson’s culinary finesse. Enjoy! 🍰🍊
