One of my favorite cooks / bakers / culinary wizards is Nigella Lawsen. She is not only good in the kitchen, but her taste is simple, her ideas non-threatening to the simplest of bakers / cooks. I have been making her Clementine Cake for a few years, and just made on this week (which was eaten as fast as it was made, thankyouverymuchjim)! So since clementines are around, i thought it a good time to share this recipe. Make it. I promise you will love it!Clementine Cake
4 to 5 Clementines (about 1 pound total weight) 6 eggs 1 cup plus 2 tablespoons sugar 2 1/3 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).
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 spring form pan with parchment paper. (Okay, I only use the flour spray pam and an 8 X 11 pan)
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I use the food processor to make the whole thing, although Nigella confesses to using the “food processor for the Clementines” only and “enjoys stirring.”
Butter and line an 8-inch spring form pan with parchment paper. (Okay, I only use the flour spray pam and an 8 X 11 pan)
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I use the food processor to make the whole thing, although Nigella confesses to using the “food processor for the Clementines” only and “enjoys 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. Nigella says,” I think this is better a day after it's made, but I don't complain about eating it anytime.” And I agree.
A little side bar:
Oh My Darling, Clementine is an American western folk ballad usually credited to Percy Montrose (1884), though sometimes to Barker Bradford. The song is believed to have been based on another called Down by the River Liv'd a Maiden by H. S. Thompson (1863).
The words are those of a bereaved lover singing about his darling, the daughter of a "49er" (a miner in the 1849 California Gold Rush). He loses her in a drowning accident – though he consoles himself towards the end of the song with Clementine's "little sister".
The verse about the little sister was often left out of folk song books intended for children, presumably because it seemed morally questionable.
No comments:
Post a Comment