This cake is a very famous cake. I reckon nearly everyone who likes baking knows of the recipe, and a good many who simply like eating cake too. I have heard and read people singing its praises for many, many years and yet, we’d never got round to making it at home.
Given that clementines are one of my very favourite fruits, this is an outrageous oversight that needed to be put right. A gift of a box of organic clementines, when the fruit bowl was already overflowing with them, gave us the perfect excuse.
Nigella Lawson’s Clementine Cake
- 400 g clementines (approximately 3 medium-sized ones)
- 6 large eggs
- 225 g white sugar
- 250 g ground almonds
- 1 tsp baking powder
Put the whole clementines in a pan with some cold water, bring to the boil and cook for 2 hours. We used a small pan so the water was reasonably deep.
Drain and allow to cool, then cut each clementine open and remove the pips.
Preheat the oven to 190°C (375°F).
Butter the rim of a 21 cm diameter spring form tin and cover the base with greaseproof paper.
In a food processor or power blender, blitz the clementines (skins, pith and fruit). Then add eggs, sugar, ground almonds and baking powder and blend again until smooth.
Pour the cake batter into the tin and bake for an hour or until a skewer comes out clean. In Nigella’s recipe she suggests covering the surface with foil or greaseproof paper after the first 40 minutes to stop the top browning; we didn’t put our foil on soon enough so the surface browned more than Nigella’s. I think it looks pretty though!
Remove from the oven and leave to cool in the tin, on a wire rack.
When cold, remove from the tin.
Serve as it is or with some yuzu ice cream. My friend recommends lemon curd mixed into fresh cream.
This cake lasts very well in a sealed container for several days, indeed it’s even better a day or two after it’s made.