NIGELLA CLEMENTINE CAKE SKIN
NIGELLA CLEMENTINE CAKE PLUS

NIGELLA CLEMENTINE CAKE PLUS

Since the cake recipe calls for a 'heaping teaspoon of baking powder,' I figured that was probably about a teaspoon and a half, and so I scaled accordingly to 3/8 teaspoon baking soda plus 3/4 teaspoon cream of tartar. The normal conversion is 1 teaspoon of baking powder equals 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar, as baking powder is just baking soda with some acid and starch added in. I substituted baking soda and cream of tartar for the baking powder specified in the recipe since regular baking powder is not kosher for Passover since it contains cornstarch.

NIGELLA CLEMENTINE CAKE SKIN

The following day, I ran the clementines - skin and all - through the food processor and added them to the remaining ingredients: eggs, sugar, ground almonds, baking soda, and cream of tartar. I cooked the clementines a day ahead, so I cooled them and put them in the refrigerator until the next day. After two hours, the skin of the clementines was very soft, so much so that the it was tearing just from my handling the fruit. Although Nigella's recipe simply instructs you to cook the clementines for two hours on the stove, I changed the water three times during cooking just in case it would help reduce the bitterness of the pith. Like the Orange-Glazed Olive Oil Cake with Fleur de Sel, this cake uses whole fruit that has been boiled and run through the food processor. When I looked at the recipe, I noticed that it didn't contain any flour, and so I made a mental note that I should make it during Passover. You may need to help the glaze down the sides by pushing it over the edge with a rubber spatula.Earlier this month when I blogged about the Olive Oil Orange Bundt Cake from Baked Explorations, commenter Louise spoke favorably of Nigella Lawson's Clementine Cake.

Set cake on top of a rack and pour the glaze over it. When the cake is completely cooled, prepare glaze by whisking together confectioners’ sugar and juice.Pour into pan, and bake for 1 hour or until a toothpick comes out clean.Turning the setting of your standmixer to the lowest speed, add in the almond flour, baking powder and salt.Whip the eggs until they are a bit frothy, and pour about a 1/3 cup of the hot orange solution into the eggs, whip for about 30 seconds, and then pour in the rest of the orange mixture. To do so, I drop my eggs into my standmixer fitted with the paddle attachment. Because the orange-sugar concoction is rather hot, you will need to temper the eggs a bit.Add in the sugar, then blitz away until it resembles something like orange marmalade. Then, drop the boiled clementines into the food processor (skin, seed and all).

Pre-heat oven to 350✯ (convection setting is useful here). Butter a nine-inch round springform pan and line with parchment.Drop whole clementines into a pot of water and boil away for 2 hours.(makes 1 nine inch cake, slightly modified for taste from Nigella Lawson) For the Cake something to do the next time i become overwhelmed with clementines in the cupboard. a dark chocolate glaze would probably go great with the cake as well. i ended up coating one of the finished cakes with a clementine glaze, and the other with a meyer lemon glaze (pictured). i figured that if i needed to boil the clementines for 2 hours, i might as well make a larger batch. I ended up making two cakes at the same time.

she emphasizes that it’s incredibly easy to make, perfect for holiday festivities and keeps moist for several days. i bought a case from WF, did some googling, and came across nigella’s delightful recipe. that said, i’ve never baked anything with clementines up until now. Now that it’s squarely winter, i’ve moved on from my apple craze into citrus fruits, and winter is prime clementine season. as soon as i landed though, i got hit by the “baking bug” - something that flares up whenever i’ve been away from the kitchen for too long and/or staring at gorgeous pastries abroad. First off, happy 2011!!! got back from berlin, normandy and paris a few days ago.

Nigella clementine cake