I have to be honest – this is an adaptation of one of my favourite (as I have MANY!) Nigella recipes. It’s a cake I make often mainly because at home we tend to have some variation of Satsuma or Clementine sitting looking a little sorry for itself in the bottom of the fruit bowl. I made it once and the response from the cake connoisseur (and chief taster – my dad!) was so positive that it was added into the book of favourites alongside my sister’s Lemon Drizzle and my mum’s semolina shortbread.
This cake is so incredibly easy to make is gluten and dairy free and I have substituted the white cane sugar for coconut nectar to cut out the refined sugar element to this cake. It does change the colour of the cake slightly but if anything adds to the flavour and still got all-star rave reviews! So here we have it:
· 3 Clementines
· 6 large eggs
· 225g coconut sugar
· 250g ground almonds
· 1 tsp gluten free baking powder
(you can also make a lemon version using 3 lemons and increasing the sugar to 250g)
1. Place the clementines in a saucepan, cover with cold water, bring to the boil, cover and leave to simmer for 2 hours. Again this is where an Aga is wonderful if you have one – just pop into the baking over for a couple of hours.
2. Drain the water and leave the clementines to cool slightly before cutting them in half and removing the pips. Place the fruit into a food processor and pulse into a bright and vibrant puree and enjoy the Paddington bear-esque fumes that follow!
3. Preheat your oven to 180°C (Nigella says 190 but I don’t like it to go crisp on top so this is a personal preference for me.) Grease and line a springform tin or if you’re lazy like me use those wonderful liners you can get from Lakeland.
4. Then add all the other ingredients to the mixer and blitz. It’s really as easy as that.
5. Then pour the mixture into the tin and place in the middle of the oven for an hour or until a skewer comes out clean. Keep an eye on the top and cover with foil if needed.
6. Remove from the oven and leave to cool before removing it from the tin. Slice and serve with a fresh pot of Assam.
I made this cake as a treat for my dad a few weeks back – the last one apparently was the best one I have made yet – so good in fact that when I walked in the sitting room to join him for a cup of tea there was a rather large dollop of creamy smooth crème fraiche nestling the side of his plate. I did explain to him this completely defeated the object of a dairy free cake however, the smile that spread across his face I couldn’t argue with him – he was in food heaven and apparently the combination rocks!