Ingredientes para Nigella Lawson Clementine Cake
- 6-8 whole, unpeeled clementines
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 cups finely ground almonds
- 2 teaspoons baking powder
- 2-3 tablespoons powdered sugar
- 1 teaspoon lemon juice
- a few drops of water
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Cómo preparar Nigella Lawson Clementine Cake
- Place 6-8 whole, unpeeled clementines in a pot and cover with enough cold water to submerge them completely.
- Bring to a boil, then reduce heat to a low simmer and cook for 2 hours, ensuring the clementines remain covered with water.
- Carefully remove the clementines from the pot and let cool completely. Halve each clementine, remove any seeds, and place the halves (skins and all) into a food processor.
- Process the clementines until finely chopped.
- In a large bowl, whisk together 4 large eggs until light and frothy.
- Gradually add 1 ½ cups granulated sugar to the eggs, whisking continuously until well combined.
- Add 2 cups finely ground almonds and 2 teaspoons baking powder to the wet ingredients. Mix gently until just combined.
- Gently fold in the chopped clementines.
- Grease and parchment-line an 8-inch springform pan. Pour the batter into the prepared pan.
- Bake in a preheated 375°F (190°C) oven for 40 minutes. Loosely cover with foil to prevent over-browning and bake for an additional 10-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before removing the sides of the springform pan. Allow to cool completely overnight for best results.
- **Variation:** Substitute an equal weight of regular oranges or lemons for the clementines. Increase the sugar to 1 ¼ cups if using oranges or lemons.
- **Optional Glaze:** Whisk together 2-3 tablespoons powdered sugar with 1 teaspoon lemon juice and a few drops of water until a smooth glaze forms. Drizzle over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
128g
Fat
13g
Carbs
13g
