This is so easy and quick to make I don't know why I don't make it more often - and having tasted it again after such a long time I'm thinking we can have another one next week but will cover it with a chocolate ganache. Which then leads on to it being like a chocolate orange and just perfect for Christmas! Oranges are a very christmassy fruit both for its scent and flavour and I think this would make a perfect cake for Christmas, as I said with a chocolate ganache and perhaps some frosted fruit on top for decoration.
Anyway, the ingredients are:
4 - 5 clementines (about 375g total weight)
250g ground almonds
1 heaped teaspoon baking powder
Put the clementines in a pan with cold water and bring to the boil - then simmer for 2 hours. Drain and then cool. Once cool cut in half and remove any pips. Place the whole fruit - skin, pith, fruit into a food processor and blitz until it is pulped completely.
Preheat your oven to 190C and butter and line a 21cm springform tin (I used a loose bottomed tin).
Now - at this point Nigella says not to use the processor for the remainder of ingredients, but I have to say I did put everything in the processor, one ingredient at a time, pulse, put in the next ingredient until it was all completely mixed and there were no pieces of clementine skin visible - apart from tiny little flecks.
Pour the batter-like mixture into your tin and bake for an hour.
Nigella suggested covering with a piece of foil or greaseproof after about 40 minutes to stop the top from burning - I did this with some greaseproof but I don't think I did it soon enough - as you can see, the outside is slightly singed - although the taste is unaffected.
Once taken out of the oven leave to cool on a rack in its tin until the cake is cold.
I had a slice for breakfast yesterday morning! I just couldn't resist and apart from the sugar - it's a healthy option (well, that's my excuse anyway).
It was lovely for afternoon tea yesterday after school - the girls ate it with a slice of cheese! I don't know why, but they like it that way!
I think I might send this to Ren Behan for the Simple and in Season/Fabulicious Food! competition.
Oh, and just so that you know, this recipe was taken from Nigella Lawson's How To Eat.