Nigella Lawson's Clementine Cake
Party Pleasers for the New Year
The holidays are not over yet, but if you are over the holiday cooking, sin-sational chef Nigella Lawson has a super-fast dessert for ushering in the New Year in a delicious way.
Ingredients
Cooking Directions
Put the unpeeled clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours.
Drain and, when cool, cut each clementine in half and remove the seeds. 3. Then chop everything finely — skins, pits, fruit — in the food processor (or by hand, of course). Preheat the oven to 375 degrees F. Butter and line an 8-inch spring form pan.
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top burning.
Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it any time.
Variation: I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 1 1/4 cups and slightly anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
Recipe used with permission. From How to Eat by Nigella Lawson.
