Moist Clementine Almond Cake
Indulge in the delightful flavors of this Moist Clementine Almond Cake, inspired by Nigella Lawson's renowned recipe. This gluten-free cake utilizes ground almonds instead of flour, resulting in a wonderfully moist and syrupy texture that is simply irresistible. The clementines, simmered until soft and fragrant, blend seamlessly into the batter, infusing each bite with a burst of citrus goodness. Perfect for dessert or as a sweet snack, this cake offers versatility as you can easily substitute with lemons or oranges. For an elevated experience, serve slices with a dollop of sweetened crème fraîche and a drizzle of citrus glaze for an added touch of sweetness.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Clementines
4-5 (Whole, unpeeled)
Large Eggs
6 (Beaten)
Granulated Sugar
1 cup (Divided)
Additional Granulated Sugar
2 (Tablespoons)
Finely Ground Almonds
2 1/3 cups (Finely ground)
Baking Powder
1 1/2 teaspoons (None)
Instructions
1
Place the whole, unpeeled clementines in a pot and cover them with cold water.
2
Bring the water to a boil, then reduce the heat to a simmer. Allow the clementines to cook for about 2 hours. Make sure there is enough water to prevent them from drying out.
3
Once cooked, drain the clementines and let them cool before cutting them in half to remove any seeds. Place the entire clementines—including the skins—in a food processor and chop them finely.
4
In a large mixing bowl, beat the eggs thoroughly until frothy.
5
Add the granulated sugar, finely ground almonds, and baking powder to the eggs. Mix well until combined.
6
Gently fold the processed clementines into the egg mixture until fully incorporated.
7
Prepare an 8-inch springform pan by greasing it and lining the bottom with parchment paper. Pour the batter into the prepared pan.
8
Preheat your oven to 375°F (190°C) and bake the cake for 40 minutes. After this time, cover the cake loosely with aluminum foil to prevent over-browning.
9
Continue baking for an additional 10 minutes or until a toothpick inserted into the center comes out clean.
10
Let the cake cool in the pan on a wire rack overnight for the best flavor and texture.
11
If desired, prepare a glaze with powdered sugar mixed with a little lemon juice and water to drizzle over the cooled cake before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Moist Clementine Almond Cake?
It is a flourless, gluten-free cake made with whole boiled clementines and ground almonds, inspired by Nigella Lawson's recipe.
Is this recipe gluten-free?
Yes, this cake uses ground almonds instead of traditional wheat flour, making it naturally gluten-free.
How many clementines are required?
You will need 4 to 5 whole, unpeeled clementines.
How long do you boil the clementines?
The clementines should be simmered in a pot of water for approximately 2 hours until they are soft and fragrant.
Do I need to peel the clementines before processing?
No, you process the entire fruit, including the skins, after boiling and removing any seeds.
What size pan should be used for this cake?
An 8-inch springform pan is recommended for this recipe.
What is the oven temperature for baking?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How many eggs are used in the batter?
The recipe calls for 6 large eggs.
How much ground almonds do I need?
You will need 2 and 1/3 cups of finely ground almonds.
Can I use other citrus fruits instead of clementines?
Yes, you can easily substitute the clementines with lemons or oranges.
Why should I cover the cake with aluminum foil while baking?
Covering the cake loosely with foil after 40 minutes of baking prevents the top from over-browning.
How long is the total baking time?
The cake bakes for a total of 50 minutes: 40 minutes uncovered and an additional 10 minutes covered.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
Why is the cake left to cool overnight?
Cooling the cake overnight in the pan allows the flavors to develop and results in the best possible texture.
What is the texture of this Clementine Almond Cake?
The cake has a wonderfully moist and syrupy texture thanks to the fruit pulp and almond base.
How do I prepare the clementines after boiling?
After cooling, cut them in half to remove seeds and then chop them finely in a food processor.
What is the best way to serve this cake?
Serve slices with a dollop of sweetened creme fraiche and an optional citrus glaze.
How do I make a glaze for the cake?
Mix powdered sugar with a small amount of lemon juice and water to create a drizzle.
How much sugar is included in the recipe?
The recipe uses 1 cup of granulated sugar plus an additional 2 tablespoons.
Do I need to grease the pan?
Yes, you should grease the springform pan and line the bottom with parchment paper.
What should I do if the water level drops while boiling the fruit?
Make sure there is always enough water in the pot to cover the clementines to prevent them from drying out.
Does this cake use baking powder?
Yes, the recipe requires 1 and 1/2 teaspoons of baking powder.
How should I beat the eggs?
The eggs should be beaten thoroughly until they are frothy.
Can I use almond flour instead of ground almonds?
Yes, finely ground almonds and almond flour are essentially the same for this purpose.
Is there any butter in this recipe?
No, this cake is dairy-free (unless you serve it with cream) and relies on the almonds for fat.
What is the role of the clementine skins in the cake?
The skins provide intense citrus flavor and contribute to the cake's unique moist texture.
Is this cake suitable for a sweet snack?
Yes, it is versatile and works perfectly as either a dessert or a sweet afternoon snack.
Who is the chef that inspired this recipe?
The recipe is inspired by the famous version created by Nigella Lawson.
Should I remove the seeds before or after processing the fruit?
You should remove the seeds after boiling the fruit but before putting it in the food processor.
How do I incorporate the fruit into the batter?
Gently fold the processed clementine pulp into the egg and almond mixture until fully incorporated.