This is a fantastically easy cake and flourless so good for people with wheat intolerances. I was a little dubious about including fruit pith but it does work brilliantly with any clementines or satsumas which you may just have still hanging around from Christmas. Apparently lemons work too with a little extra sugar. I might try a mixture next time .
Though Nigella Lawsons original recipes said to initially cook the fruit for an hour I found 20 minutes of a fast simmer worked fine softening the fruit perfectly.
I served it as dessert for Christmas Eve dinner topped with whipped cream , satsuma slices and some chopped stem ginger . It was so good and got eaten so fast I have already made it again it keeps perfectly for at least two weeks , growing more and more moist.
Clementine and Almond Cake
6 clementines (about 300g total weight)
250g of caster sugar
300g of ground almonds
1 heaping teaspoon baking powder
- Put the clementines in a pot pour over boiling water and bring to the boil , simmer fast for 25 minutes .
- Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor .
- Preheat the oven to 190degC and line an 8-inch springform pan with greaseproof paper
- Beat the eggs til frothy and 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, you will 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.