Thursday, 8 January 2015

Nigella Lawson's Clementine Cake // Breaking Baking #1

This is going to be a new series of blogging posts that i have wanted to start for so long now. Next to shoes and Alice in Wonderland, baking is one of my biggest passions. Baking might seem easy but it's definitely an art form, you have to be so precise and being patient is one of the most important factors. The basis for these posts will be me making interesting and quirky baking recipes that i read about and also some of my own creations. 

For Breaking Baking (A strange title it may be, but technically i am breaking into a new world of baking. I like it, shut up) number one, i'm making a Clementine Cake created by my favourite chef, Nigella Lawson.


  • 375 grams clementines (approx. 3 medium-sized ones) 
  • 6 large eggs
  • 225 grams white sugar
  • 250 grams ground almonds
  • 1 teaspoon baking powder 
I have never used ground almonds in place of flour before so it will be really interesting to see how this turns out.


 The first thing you need to do, is put the oranges in a pan of cold water and bring to the boil for two hours. Yes i know i'm using five oranges and not three but that's because three of them didn't come to 375 grams so i used my initiative. I also checked these after an hour because of the size and they were ready ( you are looking for a real squidgy consistency ) but if you are using larger oranges, boil them for two hours.

While the oranges are bubbling away nicely, you can get a head start by putting the sugar, ground almonds, and baking powder in a bowl but don't add the eggs just yet.

Once the oranges are squishy, drain off the water and leave to cool for five minutes. Once they're cool enough to work with, cut them into halves or wedges (again depending on size) and remove the pips.

Add all of the orange segments and i mean ALL of them..fruit, pith, rind everything (not the pips of course) and blend in a food processor until you get this type of consistency. Granted it's not very appealing but it smells fricking awesome. Pour the orange mixture into a bowl and put to one side.

At this point, pre heat the oven to gas mark 5/190ºC/375ºF. Then you can add the eggs to the ground almonds, sugar & baking powder

Put all the dry ingredients and eggs into the food processor and blitz together until you get a cake batter type mix

Finally, put the orange mixture into the cake mix and give it another blitz until it's all combined together. I will warn you that when it's mixed together, it will look lumpy but it's meant to. This isn't a conventional cake and shouldn't be completely smooth like a normal cake.

 Grease and line a spring form cake tin. I'm using a a 12 inch tin but use whatever tin you have to hand.

I used the whole mixture and it came quite close to the top of the tin but i'm living dangerously here and hoping it won't erupt.

So now, pop the cake into the oven! Check it after about 40 minutes and if it is starting to look like it is getting too dark, put some foil over the top to stop it burning. The cooking time is 1 hour but do the skewer test to make sure. Spear the cake in the centre with a skewer and if it comes out clean, it's cooked. If it comes out with batter still on it then pop it back in. For me, it took about 1 hour 15 minutes to get it cooked all the way through.

And here it is! The finished product! Even though it has no flour and only the smallest amount of baking powder, it's incredibly light and not at all sickly. You can definitely taste the orange but not so much the almond which is good for me as i'm not a massive fan. If you like lemon drizzle cake then you will love this as it has the same texture and lovely citrus taste. Overall, i'm quite impressed with this though i think it will be the last time i work with ground almonds and go back to my trusty self raising.


  1. Looks yummy ! Save me some :D xxx

  2. mmmmmm looks good!! Can you send some in the post pretty please!? xxxx

    1. I can do better than that. I'll bring you it personally! xxx


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