Nigella Lawson Clementine Cake

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 -5 clementines (approximately 1 pound total weight)
• 6 large eggs
• 1 cup granulated sugar, plus 2
• 1 tablespoon additional granulated sugar
• 2 1/3 cups finely ground almonds
• 1 1/2 teaspoons baking powder

Recipe

• 1 place whole, unpeeled clementines into a pot and cover with cold water.
• 2 bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but i imagine you may need to add some if too much simmers away).
• 3 drain, let cool, then cut each clementine in half, remove seeds, and place in food processor- skins and all.
• 4 chop the clementines in the processor finely.
• 5 in a bowl, beat the eggs.
• 6 add the sugar, almonds, and baking powder to the eggs, mixing well.
• 7 add the chopped clementines by hand and mix to combine.
• 8 pour batter into a greased and parchment lined 8-inch springform pan.
• 9 bake in a preheated 375 f oven for 40 minutes, then cover loosely with foil to prevent overbrowning and continue cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
• 10 let cool in the pan on a wire rack overnight.
• 11 variation: you can substitute an equal weight of regular oranges or lemons for the clementines; increase the sugar to 1 1/4 cups if you do so.
• 12 optional glaze: if you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for cinnamon bun icing for a good glaze).