This is Nigella Lawson’s seemingly famous clementine cake… We made it once and only modified the baking time. The second batch turned into delightful little cupcakes with a lemon cream cheese icing (do you call it frosting or icing? we say icing.)
This recipe makes 1 round 8-inch cake (using a springform pan) or HALF of this recipe makes 12 cupcakes.
- 4 to 5 clementines (about 1 pound total in weight – our clementines were smaller, so we used 7!)
- 6 eggs
- 1 cup plus 2 tablespoons sugar
- 2 1/3 cups ground almonds (Trader Joe’s has this)
- 1 heaping teaspoon baking powder
Put the 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 (ours didn’t have seeds, so we got to skip this step!). Then finely chop the skins, pith, and fruit in a food processor (just throw them all in there and turn it on until you have a nice clementine-y sauce-like substance).
Preheat the oven to 375 degrees F.
Butter and line an 8-inch springform pan with parchment paper.
Beat the eggs in the bowl of the stand mixer. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.
Pour the cake mixture into the prepared pan and bake for 1 hour 40 minutes (we checked the cake at 40 minutes and it was done to the point of burned edges – see above!), when a skewer will come out clean. Remove from the oven and cool, in the pan on a rack. When the cake is cold, you can take it out of the pan, cut, and serve.
Bake for 20ish minutes, watching carefully so you don’t burn them. We (in an extremely lazy moment) mixed fresh lemon zest into store bought cream cheese icing and spread it on top – who knew it’d be so delicious??!