Wednesday, April 18, 2012

Tastes from Chefs: Nigella Lawson

Nigella Lawson
A new series focusing on Chefs, rather than just their books. 
Nigella Lawson, it's really more the way she makes food, and eats food, and the way the show is filmed than what she actually puts together, in fact sometimes she makes weird things you kind of stare at and go, "yeah I'm not doing that" but that's probably a good thing, I'd rather have a chef that pushes the envelope than makes average uncreative stuff. 
Clementine CakeSo on to the recipe, Flour-less Clementine Cake, AKA cuties cake, those little tangerines that block the aisles at Trader Joes, this is their cake. First off let me say so easy, the hardest part of this cake is getting the food processor out of the cupboard, but once you've done that, there really is nothing to it, but its not the method as much as it's the taste, and this cake tastes like marmalade, which I love marmalade. So cake works for me, it's bitter and a little sour and slightly sweet, and if you wait a day, it just improves, a cake you should make in advance, so if you're a late night baker, this works for you, It doesn't need a topping, but a little orange icing may be nice, for the sweeter is better lovers out there, for me, this works great. 
Plus it's gluten-free, low fat, and uses every scrape or the clementine, gives a person a feeling of I've done right by the universe, 
The only word of warning, cover this baby up from the start, it will only get even darker, 
So good, 
Flourless Clementine Cake Recipe Link:
Chef Link:

Clementine Cake

  • Clementine Cake
  • 4 to 5 clementines (around 1 pound total weight)
  • eggs
  • 2 1/3 cups ground almonds 
  • 1 cup plus 2 tablespoons sugar
  • 1 heaping teaspoon baking powder
Place the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain, if there's any water left and cut each clementine in half and remove the seeds. Then place in food processor and pulse until finely chopped.
Preheat the oven to 375.
Add the eggs, ground almonds, baking soda and sugar to the food processor and pulse until just mixed.
Pour into a grease pan, and cover with foil, bake for around an hour, you can uncover the cake the last 10 minutes if it needs some color (mine never has)
To make icing, mix around a cup of sugar with around 2 tsp of orange juice, you have to play it by ear a little, to get the consistency you're looking for. 

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