Clementine Cake

Here's a perfect recipe for Good Friday, also called Long Friday. Because long it is. Isn't it strange how one day can be so much longer than all the others? Anyway. This recipe may take some time, but it's a breeze - anyone could do it. The result is a luscious, moist cake with the heady aromas of vanilla, almond and citrus. Delicious!

This comes from Nigella's How To Eat - I've added a vanilla bean, but no other major modifications.

Clementine Cake
from Nigella Lawson's How To Eat

3-4 clementines or other small citrus (about 375 g total weight)
1 vanilla bean
225 g sugar
250 g ground almonds (I just tossed mine in the food processor for a long time)
6 eggs
1 heaped teaspoon of baking powder

Wash the citrus. Put them in a small saucepan, cover with water and bring to a boil. Cover with a lid, and leave the clementines to boil for two hours. (Yes, you read that right. Two hours.) After that, take them out and split them, so you can remove any pips.

Then put the whole thing - peel and all - in the food processor. Score and scrape out the vanilla bean into the food processor too, and whirl for just a few seconds.

Beat the eggs until fluffy. Add almonds, sugar, baking powder and the clementines. Pour into a prepared spring form, and bake for about an hour at 190 °C. Check closely after 40 minutes, you might need to cover the cake with foil so it doesn't go too brown.


Nigellas Clementinkaka