Beat the eggs until fluffy in a bowl and then very quickly, whisking all the time add them to the hot juice. Remove from the heat and allow it to cool slightly (about 3 minutes). Heat the juice, butter and sugar in a heavy based pot until the sugar has dissolved and it reaches boiling point. 6 large eggs (free range only) – or egg yolks only.The cake is done when a sharp knife inserted in the middle comes out clean.įor a big batch that makes around 2 cups (500ml): Loosely cover the cake with tin foil from about half way through the baking time to prevent over browning on the top. It just seemed easier that way vs Nigella’s alternative suggestion of mixing the batter in a separate stand mixer.Įmpty the cake mixture into the lined to and bake for about an hour. I added the rest of the ingredients directly to the fruit in the food processor and mixed briefly to form a cake batter. Pre heat the oven to 190C / 375 F and grease and line a 21 – 23cm spring form cake tin. When cool enough to handle, remove the pips if there are any (Clemengold clementines do not have pips) and place the fruit into a food processor. Allow this to simmer for 2 hours over a low heat. Put the fruit in a small pot, cover with water and bring to the boil. Recipe – makes one single layer cake (from Nigella Lawson) The curd took a little longer to cook and seemed less firm but it was equally as delicious. I had 6 egg yolks left over from my brown sugar pavlova – so adapted my easy passion fruit curdrecipe to use just the yolks and not the whole eggs.
#Clementine cake free
Its very moist and gluten free (*substitite the baking powder with gluten free BP). The cake has a slight bitter note from the clementine skins but if you are a fan of marmalade this will be right up your alley. This added the perfect sweet finishng touch to this cake and made it more dessert like. I had toyed with adding a clementine syrup to pour over the cake as I had done with my clementine upside down cakes but then opted instead to make a clementine curd and stir that through whipped cream. The beauty of this recipe is everything is done in the food processor, and aside from planning time ahead to cook the clementines, its pretty effortless. It’s a clementine thats been cultivated to perfection, and whilst its best eaten straight up and as mother nature intended, I wanted to try Nigella’s legendarly clementine cake recipe. Order your copy from the Telegraph Bookshop.Clemengold clementines are in season right now and I simply cant resist this perfectly sweet, seedless and super juicy fruit. Recipe from One Tin Bakes Easy by Edd Kimber is published by Kyle Books (£17.99).
Add the eggs, ground almonds, sugar, salt and vanilla and process for a further 15 seconds, until a smooth batter forms. Place in a food processor fitted with the blade attachment and process for 45 seconds, or until smooth. Cut all the fruit into quarters and remove any seeds (there won’t normally be any, but it’s worth checking). Peel half the clementines and discard the peel leave the remaining clementines with the peel intact.Lightly grease a 23 x 33cm baking tin and line with a large single sheet of parchment paper that fully covers both base and sides. Preheat the oven to 180C/160C fan/gas mark 4.
Impressively, the batter for this can also be made in roughly 60 seconds. This version removes the need for that step, but still produces a wonderfully moist cake with just the right balance between bitter and sweet. My only issue with them is that they include a protracted period of boiling the fruit to reduce the bitterness. I have always been a fan of moist orange cakes, the type made with ground almonds or semolina.
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