I am totally blown away right now! I am filled with so much love and care. I have just returned from Copenhagen where I have spend some wonderful hours holding, kissing and looking at my new little niece. She came into the world today at 3.30 am, and she has already melted all of our hearts! A little charming Lucia child born on this magic December day..
We have been waiting for her to arrive for the past 13 days! And when I get a little impatient, there is nothing better to do than move into the kitchen and get creative. That is why I have made this cake which fits the season, month, mood and occasion.
I stumbled upon this recipe a few months ago, and I was immediately intrigued. A cake with whole clementines (yes, you use every bit of them), without any flour and filled with nutrient dense almonds and eggs, yum!
I think it’s is a wonderful cake which is perfectly suited for Christmas as well as any other time of year, or at least clementine season. And it was a great comfort while waiting on news about the little wonder, and for celebrating her birth….and I even brought a piece for the new parents.
I have made some changes to the original recipe. First of all, I have downsized the sugar content by 1/3, and added freshly grated ginger and vanilla. You could also add more spices to it like cinnamon, cardamom and maybe cloves if you want it to taste even more like Christmas. And I think it would be just perfect sprinkled with some liquorice powder.
I just dusted it with powdered sugar and enjoyed it with a cup of tea, which was lovely since the cake is very moist and filled with flavour.
Dear world, thank you for yet a wonderful day and a new little star!
Clementine cake adapted from Nigella lawson
Makes 1 cake2 cups ground almonds (250 g)
4-5 organic clementines (approximately 375 g)
3/4 cup sugar (150 g)
1 vanilla bean, scraped
4 tsp fresh grated ginger (add more if you love ginger, it is very mild when baked)
1 tsp baking powder
A pinch of salt
Powdered sugar or liquorice powder to dust with
1. Place clementines in a pot with water and bring to a boil. Boil them for approximately 2 hours. Drain and set aside to cool. Cut them into halves and remove seeds. Mash or blend them into a puree.
2. Preheat oven to 375 °F/190 °C and grease an 8 inch (21 cm) springform tin with butter.
3. Easy version is to add everything to a blender and blend until a smooth creamy batter. Or you can beat eggs with sugar and vanilla, then add the ground almonds and baking powder whisk thoroughly. At last the clementine puree and spices and mix.
4. Pour batter into the tin and place it in the oven. It needs about 40-50 min of baking, or until a skewer comes out clean. Start checking the cake after 30 min, just to be sure. You should cover it with foil after 20-25 min of baking, to avoid burning of the top.
When the cake is done I recommend you to let it cool completely in the fridge before removing it from the tin. I think it tastes even better after a day or two, and you can easily keep it in the fridge for several days, where it will stay moist and delicious!
Dust it with powdered sugar or liquorice powder, or eat it as it is! Enjoy.