Thursday, 9 January 2014

Clementine Cake

Let me start by saying, baking is not my favorite thing to do. I'm not an exact measurer when I cook and I hate the fact that it's REALLY important when you bake. Trust me, I've tried to just throw ingredients in without measuring, hoping to get great results. Doesn't work. But I do like forgiving recipes like this one from Nigella Lawson. Few ingredients. One bowl. I tweaked the recipe a little by adding cardamom, cutting down the sugar and adding a pinch of salt. If you like citrus, this is the cake for you! And it's better the next day. It's almost like it was drenched in syrup. The only thing to remember is to cook your clementines ahead of time. 

Clementine Cake 
(adapted from How To Eat by Nigella Lawson)

4-5 clementines, 375g total weight
6 large eggs
200g sugar
250g ground almonds
1 heaping teaspoon baking powder
1 heaping teaspoon ground cardamom
Pinch of salt

Place clementines in a pot, cover with water and cook for 2 hours. Drain and cool. Cut in half and remove any seeds.

Preheat oven 375°F. Place clementines in a food processor and pulse. Add the rest of the ingredients and pulse again. Pour in a greased, round springform pan. Bake for 35 minutes or until an inserted toothpick comes out clean. Let it completely cool before removing from pan.

PS   Let me tell you how forgiving this cake really is. 
After I put the pan in the oven and starting to clean up the kitchen, I noticed there were 6 eggs sitting on the counter. 
Uh oh! I FORGOT to put the eggs in!  Hahaha! So I took the cake out of the oven, put the batter back in the processor, let it cool a bit, added the eggs, pulsed, poured back in pan and back in the oven it went. How did the cake turn out you ask? Fabulous! No one knew a thing. You can tell from the photos for yourself. 

m xo

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