4-5 unpeeled Clementines (about 1 pound total weight)
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping tablespoon baking powder
Put the unpeeled Clementines in a pot with cold water to cover, bring to boil, and cook for 2 hours.
Drain and, when cool, cut each Clementine in half and remove the seeds.
Then chop everything finely - skins, pith, fruit - in the food processor or by hand. Heat the oven to 375 degrees F. Butter and line an 8-inch springform pan.
Beat the eggs. Add the sugar, almonds and baking powder. Mix well by hand, adding the chopped Clementines.
Pour the cake mixture into the prepared pan and bake for one hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to prevent the top from burning.
Remove from the oven and leave to cool, on a rack, but in the pan. When the cake is cold, remove from the pan.
Source: How to Eat: The Pleasures and Principles of Good Food by Nigella Lawson
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