Clementine Cake

Ingredients

5 clementines (about 375 g total weight)
200 grams sugar
250 grams ground almonds

Preparation

1
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
2
Drain and, when cool, cut each clementine in half and remove the pips.
3
Mix and pulse the clementines to a pulp- skins, pith, fruit and all. Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.
4
Beat the eggs and add the sugar, almonds and baking powder. Mix well, adding the pulped oranges.
5
Butter and line a 21cm Springform tin.
6
Pour the cake mixture into the prepared tin and bake for an hour or until baked (when a skewer will come out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top burning.
7
Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin.

 



About

Super easy to make, flavorful and divinely moist cake. The original recipe you can find on Nigella's site, http://www.nigella.com/recipes/view/clementine-cake-2559.

Yield:

8 servings

Added:

Monday, March 14, 2011 - 3:20am

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