Ever put 5 whole clementines in a blender?
It sounds insane. But it tastes delicious.
Here’s my attempt at clementine cake, which does indeed call for whole clementines. I think it’s originally a Nigella Lawson recipe, but I used a simplified version of this one from Celebrity Masterchef. Takes a while but totally worth it, as it’s light, zesty and flour- and (almost) butter-free so a second slice is totally acceptable!
For the cake:
375g/13oz clementines (about 4-5)
butter, for greasing
6 free-range eggs
225g/8oz caster sugar
250g/9oz ground almonds
1 heaped tsp baking powder
For the clementine syrup:
2 clementines, juice only
50g/2oz caster sugar
1 tbsp orange marmalade
1. Put the clementines in a large deep sauce pan and cover with cold water. Bring to the boil and simmer for 2 hours, topping up with boiling water if necessary. Mine looked slightly beached but it didn’t seem to matter.
2. Place clementines in a food processor and blend to a pulp.
3. Preheat the oven to 190C/375F/Gas 5. Butter and line an 8-inch springform tin.
4. Beat the eggs lightly, then add sugar, ground almonds and baking powder. Mix well then fold in the clementine puree.
5. Pour mixture into the tin and bake for an hour. It’s quite liquid and I afraid it would rise above the top of the tin but it was fine. After about 30 mins, put foil or greaseproof paper over the top of the cake to stop it burning. Test with a skewer to see if it’s done – it should come out clean. Leave to cool in the tin (make sure you run a palette knife round the edge before opening the springform as mine nearly split the cake in two!)
7. Skewer about 15 holes into the top of the cake and carefully pour the syrup on top of the cake. The holes will make sure the syrup sinks into the cake instead of running off the top!
Serve with vanilla ice cream or cream!