This is a recipe that Nigella does, which I love. You hear it's gluten free (it's actually also dairy free!) and you instantly think therefore that the cake is going to be a bit naff... well, you are wrong! This cake comes out delightfully moist and full of flavour.
- 375g Clementines (I have also used Tangerines, Satsumas etc. in the past with no problems - usually about 4 or 5 fruit but obviously very dependent on size so weigh them if you can)
- 6 medium eggs
- 225g caster sugar
- 250g ground almonds
- 1 tsp baking powder (if you need the cake to be gluten free, check your baking powder is gluten free - Dove's Farm do a gluten free version which is what I used in this instance)
- Wash the clementines and pop them in a saucepan. Cover with cold water and boil for 2 hours. It helps to have a pan lid to stop all the water boiling away. I set myself a timer every 30 minutes to keep checking the water level so they don't burn ( - I have done this far too many times!)
- After the two hours is up, strain and leave to cool for a bit. When cool enough to handle, slice the oranges open and remove any pips you find. Then blitz everything bar the pips (yes, including the skin!) in a hand blender / food processor / by hand - whatever you have available to you. At this point you can refrigerate the orange pulp until you are ready to make the cake. I often boil the oranges one evening after work, then make the cake the next.
- Whisk up the eggs and add the sugar and baking powder. Then tip in the ground almonds, and finally the orange pulp. (Again, you can do this by hand, using a hand mixer, or a food processor)
- Grease and line your cake tin (either a normal 8" round, or a deep 6" square if you want a deeper cake) with baking parchment , and pour in the mixture.
- Bake at 190 degrees, or 170 degrees for fan assisted. Bake for about an hour, although you may have to cover the cake with foil if it gets a bit too brown. A 6" deeper cake will take a bit longer than this so be patient. When a skewer comes out clean the cake is done.
- Leave to cool in the tin, and then take it out when completely cold.
So, that's it - we've made our cakes - now to decorate them. Stay tuned, that's coming up next.