Nigella's Clementine Cake

The Thew has informed me that he sends people to my blog to get the recipe for the Clementine cake that I make and that they can’t ever find it. Well that is because it hasn’t been on here until now. I thought I should rectify the matter as it’s a great cake and one of those dairy and wheat free ones that rock (it’s not vegan because it uses eggs). 

I don’t think that you can get this wrong. It’s so easy and don’t be put off by the long time needed to poach the clementines. It’s very low intensity and fills your home with the most wonderful smell. The addition of chocolate to the top makes this a kind of massive Jaffa Cake. 

Ingredients

375g clementines (now you want to go over not under on weight so don’t worry if you’re at the 390g mark)

6 large eggs

225g sugar

250g ground almonds

1 tsp baking powder (use gluten free if you want to keep non-wheat eaters happy)

100g dark chocolate (I sometimes use Maya Gold Green and Black as it has orange oil in it) 

1.     Fill a large saucepan with water and put the whole clementines in. Bring to the boil, cover and let simmer for 2 hours. By covering the saucepan the water won’t evaporate so you won’t need to keep topping up to ensure the clementines float throughout the poaching process.

2.    Once done, remove from the water and cool slightly. Cut in half, remove the pips and whatever is left of the stalk and pulp everything left including the skin.

3.    Preheat the oven to 190°C/GM5 and line a springform tin, greasing with oil to keep dairy free. I’ve used both a 20cm and 23cm tin so whatever you have.

4.    Beat the eggs well – make sure they get light and foamy. Add the sugar, almonds and baking powder, mixing well before adding the clementine pulp.

5.    Put in the tin and bake for 1 hour. Check after 40 minutes as it does brown and cover with foil for the last 20 minutes if it’s got dark.

6.    While that is going on grate or whizz up the chocolate into little pieces. Once the cake comes out of the oven sprinkle all over the top and watch it melt into a lovely topping.

7.    Cool completely before serving.