from Food Network by Nigella Lawson
submitted by Irene
Tibbets
preparation time:
10 minutes for prep plus 2 hours, 50 minutes for cooking
makes an 8-inch
cake
4 to 5 clementines
(about 1 pound total weight)
6 eggs
1 cup plus 2
tablespoons sugar
2⅓ cups ground
almonds
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. Then finely chop the skins, pith, and fruit in the processor (or by
hand, of course).
Preheat
the oven to 375 degrees F. Butter and line an 8-inch springform pan with
parchment paper.
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 1 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 from burning. Remove from the oven and leave to cool,
in the pan on a rack. When the cake is 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 anytime.
I've also made this with an equal weight of oranges and
lemons, in which case I increase the sugar to 1¼ 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.
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