A delicious moist cake that tastes even better after a day or taken. Recipe taken from Nigella’s How to Eats cookbook.
For the clementine cake:
6 free-range eggs
225g caster sugar
250g ground almonds
1 heaped tsp baking powder
For the lime Chantilly cream:
200ml double cream
50g icing sugar
1 vanilla pod, split, seeds scraped out
1 tsp lime juice
For the clementine cake, place the clementines into a large, deep pan and cover with cold water. Bring to the boil and cook for two hours, topping up occasionally with boiling water if necessary. Drain, and when cool enough to handle, cut each clementine in half and remove the pips (easier if you use seedless clementines).
Place all of the clementines into a food processor and blend until smooth.
Preheat the oven to 190C/375F/Gas 5. Butter and line a 21cm/8in round spring-form cake tin with baking parchment.
Beat the eggs lightly in a bowl, then add the sugar, ground almonds and baking powder. Mix until well combined, then stir in the clementine purée.
Pour the cake mixture into the prepared cake tin and bake for one hour, covering it with foil or greaseproof paper after 40 minutes to prevent the top from burning. Test to see if the cake is cooked with a skewer inserted into the middle – it should come out clean.
Remove the cake from the oven and leave to cool, in the tin, on a wire rack. Once cooled, remove from the tin and set aside.
For the lime Chantilly cream, whisk the double cream in a bowl until soft peaks form when the whisk is removed, then add the icing sugar, vanilla seeds and lime juice and whisk until well combined.