Clementine Cake

Wow!  I love this Clementine Cake.  It  is extremely moist and packed with flavor.  After reviewing the recipe for the first time, I was a little wary of adding the rind of so many clementines into the cake.  This time, I decided to at least give the original recipe a try before making adjustments.  I am pleased to report that I am glad I did.

At about 50 minutes, I checked the cake for doneness with a toothpick and it came out clean.  After eating the first slice, I realized that the center was a bit wet and could have benefitted from baking another 10 minutes.  I have to say it was still totally edible.  In fact, some people may prefer a more pudding-like taste in which 50 minutes might be fine.  My wife thought it was a bit sweet for her, whereas I liked the sweetness.

Clementine Cake by Nigella Lawson
Printable Recipe

Ingredients:
4 to 5 clementines (about 1 pound total weight)
6 eggs
1 cup sugar
2 3/4 cups ground almonds
1 heaping teaspoon baking powder

Directions:
1) Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven 375°F. Butter and line a 8 or 9 inch Springform tin.
2) You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
3) Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.
4) I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.