nigella’s clementine cake

first off, happy 2011!!! got back from berlin, normandy and paris a few days ago.  so many new things to share.  as soon as i landed though, i got hit by the “baking bug” — something that flares up whenever i’ve been away from the kitchen for too long and/or staring at gorgeous pastries abroad.

now that it’s squarely winter, i’ve moved on from my apple craze into citrus fruits, and winter is prime clementine season. that said, i’ve never baked anything with clementines up until now.  i bought a case from WF, did some googling, and came across nigella’s delightful recipe. she emphasizes that it’s incredibly easy to make, perfect for holiday festivities and keeps moist for several days.

i ended up making two cakes at the same time.  i figured that if i needed to boil  the clementines for 2 hours, i might as well make a larger batch.  i ended up coating one of the finished cakes with a clementine glaze, and the other with a meyer lemon glaze (pictured). a dark chocolate glaze would probably go great with the cake as well.  something to do the next time i become overwhelmed with clementines in the cupboard.

Clementine Cake
(makes 1 nine inch cake, slightly modified for taste from Nigella Lawson)

For the Cake
Clementine Oranges 5 oranges
Sugar 200g
Almond Flour 250g
Eggs 6 large ones
Baking powder 1 generous teaspoon
Salt A tiny pinch
For the Glaze
Confectioners’ Sugar 1 cup
Fresh citrus juice (lemon, orange, etc.) 4 tbsp
  1. Drop whole clementines into a pot of water and boil away for 2 hours.
  2. Butter a nine-inch round springform pan and line with parchment.  Set aside.  Pre-heat oven to 350ºF (convection setting is useful here).
  3. Then, drop the boiled clementines into the food processor (skin, seed and all).  Add in the sugar, then blitz away until it resembles something like orange marmalade.   [Note: Nigella recommends waiting for the clementines to cool before putting them in the food processor, but I haven’t got her patience.  On the flip side, she mixes everything in her food processor, rather than transferring to a standmixer as I do].
  4. Because the orange-sugar concoction is rather hot, you will need to temper the eggs a bit.  To do so, I drop my eggs into my standmixer fitted with the paddle attachment. Whip the eggs until they are a bit frothy, and pour about a 1/3 cup of the  hot orange solution into the eggs, whip for about 30 seconds, and then pour in the rest of the orange mixture.
  5. Turning the setting of your standmixer to the lowest speed, add in the almond flour, baking powder and salt.  Mix until just combined.
  6. Pour into pan, and bake for 1 hour or until a toothpick comes out clean.
  7. When the cake is completely cooled, prepare glaze by whisking together confectioners’ sugar and juice.  Set cake on top of a rack and pour the glaze over it.  You may need to help the glaze down the sides by pushing it over the edge with a rubber spatula.

3 responses to “nigella’s clementine cake

  1. Lovely cake. Is tangerine orange same with clementine? If no. Do you think tangerine work well in this recipe? Thanks!

    • tomatointribeca

      hi vivian: nice to meet you! and thank you for stopping by! clementines are a bit smaller than tangerines but then will as well. you will need about 3-4 tangerines, or whatever amount makes up 375g.

  2. Pingback: clementine marmalade | a tomato in tribeca

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