My first hope is to share my love and obsession of the delightful fruit with the guests, but I’m dreadfully worried I’ll end up with pounds and pounds of clementines afterward! I have never used ground almonds in a recipe before and I don’t think I ground them up enough. This cake sounds great and I love clementines. Just in case anyone was still wondering…You can find almond meal (ground almonds) in the bulk section of some grocery stores such as Sprouts, Central Market, Whole foods, Fresh, ect. Prudent Homemaker – I wrote a post about small food processors just yesterday. This yellow cake is ridiculously delicious, bakes up beautifully and is delightfully moist. Thank You, and I will make it again when I get my hands on Clementines. The bottom of the cake was very dark and the sides were a shade darker than in your pics. Does it seem like a reasonable or good substitution? Do I need to decrease the amount of eggs? I have made this alot and yes…the 8 inch pan takes longer (as described by Nigella). I may try this again without boiling to taste the difference. Like deadly bad. Mix well, adding the chopped clementines. Preheat your oven to 350 degrees F. Butter two 9-inch round cake pans, and line them with circles of parchment paper, then butter or coat with nonstick cooking spray. Seedless are easier and it makes sense to me that you donât want a thick rind like you find on some navel oranges. 2.) Made this yesterday for a gluten-free birthday party and thought it was great. Hi Avi — What a bummer. I found this recipe because I was looking for a celiac-friendly cake for a friend, and though I worried it wouldn’t translate for summer fruits, everybody loved it. That’s exactly what it was missing…cohesiveness. came home to find a box of clementines on the kitchen table… I will definitely be making this tomorrow. (I am sure I’ll be corrected in about 10 seconds if I’m wrong!) I served it with a creme anglaise and it was quite good. Chocolate glaze? As always, Deb, love the site. Adding the orange glaze on top helped a bit but I think next time I will leave out the peel from one of the clementines and see if that takes the bitter edge off. I think I need to go to the stores and see if they have any left.I just have to try this recipe! The cake was crazy moist. We’ve all been downing clementines by the box full every day – this would shake up the norm quite a bit, I think. Hi Lizzi — I immediately thought of that but baking powder! Preheat oven to 350°F. But now that I’ve cut into it, it’s so wet, it’s almost like a pudding or souffle, especially in the middle … is this the wet texture people have commented on, or have I grossly underbaked it? This cake came out fabulous! Made it, served it, loved it, making it again this weekend as a pineapple upside down cake. I made a whole orange cake this weekend. The results: HORRIBLE. It domed up so much, in fact, that it would’ve stuck to the aluminum foil if I had used it (which I didn’t). I have not tried it this way yet, but I am guessing it will have a more custard-like texture. And no butter OR flour? If you use store-bought ground almond flour, the cake is bound to be denser and shorter. Thank you so much for this recipe. Which is sort of messing with the seasonal goodness of winter. The 1/4 cup of butter did not mess up this cake, like, AT ALL. Had best luck with sliced almonds, which ground perfectly in the FP. Since I had them, I juiced 3 starting to get wilty clementines, boiled juice with 2 tab light brown sugar until it was just starting to thicken and poured over the top of the warm cake. I have a question regarding ground almonds. Required fields are marked *. Is this the reason for boiling them for 2 hours? I simply bought sliced almonds and put them in a ziploc bag and used a can to crush them by rolling it back and forth over the bag. I just spotted your blog, and I cannot stop flipping from one recipe to another.. this is an amazing blog!!!! Very unpleasent. I think i’m missing the chocolate component in this dessert though. I didn’t believe it, and tested about ten different places in the cake, and each time, it came out clean. I just made this and it was unpleasantly bitter, particularly the aftertaste. Just grabbed the mag today on the newsstand. My clementines are cooking now…. Thanks Kimberly! got lots of compliments everybody asked for the recipe and the fact that it’s gluten free and has no butter or oil in it was highly appreciated by my guests :) thanks. One note regarding measuring the almonds for grinding. The recipe called for microwaving the clementines for about 4 minutes, so that could have caused the bitterness. Sublime. I have better control over the grinding process this way. i made this cake today I’m crazy about clementines and was looking for a good recipe two weeks ago. Mine took 40 minutes also – glad I checked! I ground nuts in it on Sunday. There will be whipped cream at my house. I can’t wait to taste the final product! My clementines looked deflated as well, after 2hrs of boiling, but I didn’t think much of it and just smashed and purred them. Anyway, I just made this cake and followed the recipe as is. I was still a bit skeptical but decided to bring it along for my friends. so I used all Meyers, and increased the sugar to 1 3/4 c. per cake. Just got a huge can of them from Costco today. <3. Yum! Made this cake last night. My mini food processor gave out years ago (after a long and useful life), and I’ve never replaced it. Nigella’s recipe says it will 60 minutes. buttered the edge, and the bottom and lined bottom also woth parchment paper. I loved this cake. Any thoughts on substituting for the almonds? I made a slightly modified version of this cake, which came out delicious and pleasantly moist without being “damp” – I reduced the almond meal to 225g but added 25g of cornstarch, and also separated the eggs (beating the whites to firm peaks before folding into the rest of the mixture). Thank you for sharing this lovely recipe. Just made a very similar recipe I saw in a recent NPR story about guiltess cupcakes. Thanks! Might. Even picky people liked it, though I refrained from mentioning that the clementine peelings were ground into it. Next time I’ll add orange or lemon zest, or maybe reduce the boiled pulp and add fresh orange juice instead. I’ve made it myself and really enjoyed it. Loved this cake! I made this just this morning for a lunch with my in-laws. My daughter made this cake for Christmas, nice. It looks elegant and homey at the same time. I used 2 tsp for a 10″ cake. Duh. UGH, it was SOOOO BITTER (and terribly sad–everyone was very upset, especially since the pie actually looked very delicious; luckily, I had also made a pear-cranberry crumble, so all was well). Never mind. Save my name, email, and website in this browser for the next time I comment. I think I read somewhere that you could use ground coconut flakes in place of almond meal in recipes, but that would really change the taste of this cake. I thought there would be much more of an orange taste.I was expecting a citrus burst! Wondering if I need the parchment paper on the sides at all, since the sides of the pan are all silicone.. I also sent you an email about possibly linking to a few of your recipes for a Meyer lemon post I am putting together. I might like almond meal better if it’s more finely ground. I was so pissed as didn’t have time to start again. It’s odd, I’m new to baking and I re-read the recipe. That’s called fate, right?? This recipe is great… the only thing its missing is the nutritional values… as a diabetic, it would be great to have that information… Can it be provided? I was wrong. Nigella says the cake is best on the second day, but ours never made it that long. Just almonds and baking powder. I have to make this. Worked like a charm. Better to check too often than char your cake. The second time I made it, I used 5 Clementine oranges and used baking powder as Deb does at Smitten Kitchen. Oh man… this is a perfect treat for the cast of the show I’m working on right now. Mine turned out perfectly the first time (except somehow I had to leave it in the oven for over an hour)! I will tell him that I am baking it in honor of the woman he loves the most in the whole wide world. My springform is slightly bigger (10.5in), and I ended up using 8 clementines, 7 eggs, 300g (10.6oz) of ground almonds and 180g (little less than 3/4cups) of sugar, 1tsp baking powder; most recipes turn out to be too sweet for me, so I usually reduce the sugar. I love it! Or gluten. Cashews have turned out to be a good substitute, they also have a sweetness and delicate flavor! I think the baking powder gave it a more even rise and a slightly better texture. The flavor was great! But it looks so good… but sounds so strange. I’ll be making two, one for Christmas Eve and one for Christmas Day. They are cooked to mellow the peels. So I took it out and glazed it. I made this cake tonight using a standard 9″ round cake pan, buttered parchment on the bottom, baked for 40 minutes. I had no idea what to expect. It wasn’t bitter at all, but then I like a tad bit of bitterness just like I enjoy a slightly bitter marmalade. What a treat, and so very easy. Last year, when I made that dud of a clementine clafoutis a whole bunch of you brought Nigella Lawson’s Clementine Cake to my attention. Unfortunately, they’re usually quite long, and don’t do as good of a job of explaining why they’re important… Discussion-wise, it’s much more helpful if you can instead a) describe how they are different (“my favorite recipe is like this except…”), b) link to the recipe somewhere on the Web or c) just told people where book/page etc. Tried this recently and it was delicious, SO moist! I was thinking hazelnut might be good…or possibly macadamia or cashew. I came across this last night and thought it would be a great use for the bag of clementines which had been sitting on my counter! I would not recommend using a pressure cooker. I am so happy to see this recipe on your site! This cake reminds me of another great recipe that uses the whole fruit, including the rind: I plan to do this this few days and I have some questions to ask .. is it a MUST to boil the clementine?whats the purpose of doing so? You might want to rough chop the almonds or start with slivered almonds to make it easier on the grinder. But it IS bitter and the ground almonds (Bob’s Red Mill) make the cake grainy, not fluffy. I did like the flavor a lot. so delicious and easy. This cake was *way* too moist, I used about 350g of oranges (the mix already looked too runny; and I don’t know what “clementines” are meant to be, but they’re not available in Australia). It was Divine!! I made this cake last night. One has to be a bit wary of Nigella’s baking times. thanks for all the inspiration! I am pleased to report the cake with coconut sugar created a depth of flavor that is wonderful! I wouldn’t serve it for a kids’ party, but if you have sophisticated palates at your table, and particularly after a rich meal, they’ll love it. Notify me of follow-up comments by email. There is an abundance of Satsumas in New Orleans at the moment, and everyone who has a tree in their yard (or branches that hang over their yard ;) ) keeps bringing Satsumas to work (kind of like Mandarins with the peel of an Orange). Happy baking! Clare. al. This is the second time I made this cake. It probably won’t have the same consistency as using the peels, but it’s definitely an option. Did you happen to hear if anyone found a solution? Of course I burnt the clementines during the boiling phase but I just cut the burnt bits off after cooling them (and before smushing) and I can honestly say I could not detect a hint in the cake. It looks so good! Thanks! Chocolate frosting? I’m GF but don’t like almonds and even I loved it. My cake took about 45 min. If you don’t have a food processer or blender, clean up your coffee grinder really well (if you have one) and use that to grind the almonds at least. I read some of the comments about the texture in the middle, so I decided to make cupcakes. Just hope I can wait till tomorrow to eat it. I was going to make this for folks at work with the sugar in it, but now it’s all MINE!!!!!!! And tomatoes… flavorful, non-mealy tomatoes. Um, no. You will not know it is gluten free at all, my family loves this cake…I beat the egg whites and simmer the oranges with some sugar and vanilla, just in case of bitterness, as all clementines vary in sweetness. For baking powder, it suggests 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. Home. Also, I just figured out what it seems to be missing: flour. Will add an icing because there is a little bitter after taste from the clementine rinds. But looks SOOO GOOD! A tart pan with removable bottom, perhaps? Since itâs wheat free (for me) and sweetened with honey (for Bob), itâs a dessert that was enjoyed by the whole family on Easter. Extra ones or beat the whites from some or all of the 6 eggs? AND, it works for restrictions like gluten-free and Passover (with kfp baking powder). This is fantastic! You can get baking powder that’s kosher for passover, and this looks like it will be an awesome addition to my passover menu. Lauren. I imagine the taste would be more vibrant if they are pureed raw, but there must be a reason why the recipe calls for cooking. Love reading what you write. Flip-flops? Not-so-good. I plan to try this again with meyer lemons, a few tablespoons of cake flour, and lavender sugar. I now decided to use coconut sugar and it is in the oven as I write, I will report my findings. made this for a work party this week and it was a hit. Hi Deb, just signed up to your mailing list after months of following you on Facebook thought you would appreciate – I coincidentally made this cake the other week (for Passover) for the first time. So I don’t think about it. this looks delicious! I seem to peel and devour clementines before I can even think of baking them into anything. A-MAZING. This will more than likely fill that niche. Thanks for including a CAKE us gluten-free chicks can gobble…we never get cake! Didn’t realize till just now that it can use up some of the expensive almond meal. I definitely will make it again. But fear not! This could have been because I peeled the clementines and then boiled them – and didn’t include the rind in the cake. The almond were such a terrific cross to the clementines..( btw, she used cuties instead as martha suspected, right so, they were a little sweeter. I have made this cake several times and everyone loves it. Following Elenaâs lead (Elenaâs Pantry), I used baking soda for leavening. We did try it about 30 minutes out of the oven, so will see if the flavor has improved/mellowed by tomorrow as Nigella suggests. I am making this cake right now…with fingers crossed. Anyone have an idea? When I checked on it at 40 minutes (because I think you should start checking on any baked good at the 2/3 mark) it was done. Just wanted to add, for all the people looking for a nut subsitute, that my mum made this cake for her nut-allergic, citrus-allergic mother’s birthday using semolina and pureed, poached dried apricots, and it worked out great. Thanks, and thanks for all the great recipes! Chocolate chips? I took all the abandoned ones home on Friday and made this cake to bring back to work – it is a beautiful cake. Just use them as is? To chop almonds you can start with knife chopping to break them up…do it on a paper towel on a plate so they don’t go flying off the counter…then once they are started a big then put them in a zip lock bag and get our your rolling pin…roll them until you have crushed them all into pieces…works great for nuts in the event you do not have a food processor! If anyone tries that, please let us know how it works!!! I’ve made this a number of times in the past, and it’s now a staple for seder. It turned out not to be done, in fact, with the top middle still being too soft and moist to resemble cake yet. Or should the heat be lowered to a simmer after the water has reached its boiling point? This is a wonderful cake with a deeply complex flavor. Smoky Potato and Kale Soup. Thank goodness Sam’s keeps them in stock. My cake is currently stuck back in the pan after half fell out last night when i was trying to get it out. Post was not sent - check your email addresses! I also didn’t use a food processor (just chopped up very finely) and I’m wondering if that made a difference. Nigella‘s published recipe says you can omit the baking powder! I’ve made so many of your recipes and never once been disappointed! I actually made this a couple of years ago, and had completely forgotten about it. Homemade almond meal: if you add the sugar to the almonds it will prevent them from becoming pasty-oily. Recipes, Tips. I can’t tell you how many crates of clementines we’ve gone through this winter. Made 3 or 4 of these last Christmas, and co-workers went through them in nothing flat. They were delicious, but I would definitely bake them a tad longer next time. It was a hit that was enjoyed by all. Giulia — I’ve only used a bit of flax meal in things like smoothies and soups, never for anything where texture is of concern. I have made something similar with oranges (recipe by Donna Hay) but the recipe called for butter. 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