Servings
Font
Back
0 from 0 votes

Nigella's clementine cake

Nigella Lawson's famous clementine cake served with my clementine curd.

Prep Time
10 mins
Cook Time
3 hrs
Servings: 8 -10
Course: Cake
Cuisine: British

Ingredients

  • 375 gm clementines approx. 4
  • 6 large free-range eggs
  • 225 gm white sugar
  • 250 gm ground almonds
  • 1 tsp baking powder

Instructions

    Cup of Yum
  1. Weigh the fruit cutting bits off as necessary and put it in a small pot, cover it with water and bring it to a boil. Allow this to simmer for 2 hours over low heat. Drain and set aside to cool.
  2. 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. Process until you have a chunky puree.
  3. Preheat the oven to 190C / 375 F and grease and line a 21 - 23cm spring form cake tin.
  4. I added the rest of the ingredients directly to the fruit in the food processor and mixed briefly to form a cake batter. It just seemed easier that way vs Nigella's alternative suggestion of mixing the batter in a separate stand mixer.
  5. Empty the cake mixture into the lined tin and bake for about an hour. Loosely cover the cake with tin foil from about halfway through the baking time to prevent over-browning on the top. The cake is done when a sharp knife inserted in the middle comes out clean.
  6. Cool in the tin on a cooling rack.
  7. Serve with clementine curd folded through whipped fresh cream.

Notes

  • Cook the clementines in advance and allow them to cool before making the cake