![]() The Chickenless Chick said this on Januat 5:06 pm | Reply I second Carolyn’s comment- lovin the use of whole clementines here. ![]() Yum! So few ingredients, but I bet it’s still just bursting with flavor. Sugar + Spice said this on Januat 9:26 pm | Reply What a refreshing recipe! I also enjoy Nigella, and will look to make this with my own variation by adding some cinnamon spice. I love how you use whole tangerines in this for a bold and complex flavor.Ĭarolyn Jung said this on Januat 5:10 pm | Reply With a hot cup of tea, this would make me very, very happy. It’s so neat with the whole clementines! Really cool.Ĭamille said this on Januat 1:46 am | Reply I am sure your cake is just as delish!Īmy Simply Sugar & Gluten Free said this on Januat 12:06 am | Reply Your picture looks so good…I made clementine muffins last week and have been enjoying them thoroughly. * if using clementines containing seeds, cut open the fruit after boiling and remove the seeds by hand before blitzing.ġ0 Responses to “nigella’s clementine cake” The cake can keep for several days and actually tastes better a day old. Once cooled completely, flip the cake out onto a plate to serve. When an inserted skewer comes out clean, remove the cake from the oven and leave to cool on a rack. After 40 minutes, check the cake and cover with foil if the top is browning too much. Pour the cake batter into a buttered and lined 21cm (8.3″) loose-based or springform cake tin and bake for an hour. Throw all other ingredients into the blender, give it a quick stir then blitz again until smooth (again, you can whisk by hand then fold in the fruit pulp for a rougher textured cake). Give the fruit a light squeeze to remove excess water then pop into a blender and blitz to form a smooth purée (you can mash it by hand if you prefer small clementine bits in your cake). Check intermittently and top up with boiling water if needed.ĭrain the clementines and leave in the colander to cool completely. ![]() Cover pan with a lid, then lower the heat to medium and leave to cook for 2 hours. Place the clementines in a pan with enough cold water to cover and bring to the boil. ![]() Don’t expect it to have the texture of a flour-based cake though, it comes out wetter and denser, but pleasantly so.ĥ seedless clementines* (about 365g/0.8 lb) The resulting cake was super moist and smelled divine while baking. It really is one of the simplest cakes to make – apart from boiling the fruit for a couple of hours, everything can be prepared with just a blitz in a blender or food pro. This unusual gluten-free cake contains whole clementines (skins, pith, fruit and all) which help to lubricate the cake so there is no need for butter or oil. As I mentioned in my apple cake post a few days back, I have been wanting to make Nigella’s clementine cake and this weekend I rounded up the stray clementines in the fridge and did just that. ![]()
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