January 25, 2014

clementine almond cake

This cake is absurdly easy to make--I kept double checking to make sure I wasn't missing something. Moist, flavorful goodness that gets better the next day... And gluten-free!

Clementine Almond Cake
by Nigella Lawson

375 grams clementines
6 large eggs
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor.

Preheat the oven to gas mark 375ºF. Butter and line an 8 inch Springform tin.

You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin.

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