clementine cake | smitten kitchen
you take whole clementines and boil them for two hours before grinding them up, adding some sugar, a lot of eggs, a ton of ground almonds and baking powder and that’s it: you have a cake.
Clementine Cake Adapted from Nigella Lawson … Oh right, I forgot to mention that this cake was darn good. I am not going to tell you that it is my favorite cake ever. It wasn’t. But all of the things I was worried would go wrong — it would be too bitter, it would be too tough, nobody would eat it — I couldn’t have been further off about. It is ridiculously moist, not bitter and surprisingly popular at a dinner party. You know, until you tell people they’re eating a cake comprised of boiled rinds. 4 to 5 clementines (about 375grams/slightly less than 1 pound total weight) 6 eggs 1 cup plus 2 tablespoons (225 grams) sugar 2 1/3 cups (250 grams) ground almonds 1 heaping teaspoon baking powder