NIGELLA CLEMENTINE CAKE PLUS
NIGELLA CLEMENTINE CAKE FREE

Smooth the top and bake for 45-50 minutes.

Use a spatula to scoop the mixture into the tin.

Spoon in the ground almonds and baking powder a little at a time as you continue to blitz.

In a food processor, blitz the butter and maple syrup until smooth, then add the eggs, one at a time, whizzing to combine.

Preheat the oven to 180C/160C fan/gas mark 4.4 tbsp pistachios, half finely chopped and half roughly chopped.2 clementines, peeled and sliced into 3 discs each.100g milk chocolate, broken into pieces.

NIGELLA CLEMENTINE CAKE PLUS

Juice of 1 medium lemon, 1 medium orange and 4 small clementines, plus 2 tbsp mixed zest.

150g unsalted butter, at room temperature.

Prep time: 30 minutesВ | Cooking time: 55В minutes SERVES Garnish with chopped hazelnuts and orange rind if desired.ThisВ fabulous festive dessert isВ inspired by my favourite Christmas treat, the chocolate orange. Carefully add to top of cake and using an offset spatula, spread to the edges and start to fall off the edges. Allow to cool until it is at the pouring consistency you wantвЂ“ I like this one to be just thick enough to kinda hang off the edge but not totally drippy. Remove plate and whisk until combined and smooth. Cover (I use a plate set over the bowl but you can also use aluminum foil or plastic wrap) and let sit for 5 minutes. In small saucepan set over medium heat, add cream and heat until steaming and bubbles are forming on the outside edgeвЂ“ once it starts to get the idea itвЂ™s about to start boiling, remove from heat.ДЄdd hot cream to chocolate and stir quickly. To make the ganache: Finely chop the chocolate and add to heat proof bowl. Transfer cake (on parchment round) to serving plate. To remove the cake, carefully run a thin knife around the outside edge of the pan and release the springform collar. Remove from oven and allow to cool completely in the pan on a cooling rack. The cake is done when the skewer comes out clean with no crumbs attached. Pour cake batter into prepared pan and bake for 30-50 minutes, checking at the 30 minute mark with a wooden skewer. Add back in clementine pulp, eggs, sugar, salt and baking powder and process until smooth and homogenous.

In the now-empty bowl of the food processor, add whole hazelnuts (if not using pre-ground Hazelnut Flour) and process until finely ground. If you have a particularly seedy batch of Clems, remove seeds before processing. I did not make any effort to remove the handful of seeds that might have been in the Clementines and after processing I didnвЂ™t notice any texture issues or seeds lurking. Note: Clementines are advertised as вЂњseedlessвЂќ but we all know sometimes a seed or two makes its way in. Prepare a 9 inch springform pan with parchment paper and spray with nonstick cooking spray. Remove to medium bowl, do not clean out food processor. Drain from water and add to food processor and process until finely chopped. Bring to a boil and cook for 1.5-2 hours or until skins are incredibly soft. Whole Clementine Cake with Hazelnuts & Bittersweet Ganache Makes one 9 Inch CakeДЁ oz Clementines (dependent on size, this is about 4 clementines)Дў 1/3 C hazelnuts (250g), ground fine (or substitute Hazelnut Flour)Д¬hopped Hazelnuts & Clementine zest strips for garnish (optional)ДЄdd the clementines to a medium sized saucepan and cover with cold water. This cake, a one-layer beauty (one of my favorites), is then topped with a thick ganache glaze. ItвЂ™s kind of the perfect thing to do with those last few clementines in the fridge drawer that are less than peak freshness.

NIGELLA CLEMENTINE CAKE FREE

This gluten free cake is made with ground hazelnuts as the base, and whole clementines which are slowly boiled (yes, boiled) before mixing into the cake so their thin skins can be incorporated without any texture issues. I had the idea for utilizing thin skinned, sweet, whole clementines in something (a drink, a cake, roasted chickenвЂ¦) and in perusing the internet came across a Clementine Cake modified by Deb Pearlman of Smitten Kitchen from a Nigella Lawson recipe and decided to make a version of it for myself. In-season clementines, oranges, pomelos, grapefruits, meyer lemons, persian limes, kumkuats, I could go on and on. Every year, in the dredges of February, IвЂ™m brought back to life by the abundance of citrus.

Nigella clementine cake