Clementine Cake

Bonjour! Hope you all had a fabulous weekend! I started off my weekend by baking a clementine cake. I had never heard of any recipe that uses clementines, say for this one. Usually oranges or lemons are used. But I bought a bunch of clementines and I though it would be fun! Well there is not much to say about this cake because it tasted horribly! The flavor was incredibly bitter, it was only fit for the trashcan. I was thinking of not blogging about it, but then again, I want to warn you if you ever come across this recipe and think “that looks interesting, I’ll give it a try!” Rating: 0 out of 5 … ouch!

Clementine Cake recipe: Nigella Lawson - Nigella Bites

Ingredients:
- 4 to 5 clementines (about 1 pound total weight)
- 6 eggs
- 1 cup + 2 tablespoons sugar
- 2 1/3 cups ground almonds
- 1 heaping teaspoon baking powder

Instructions:
- Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
- Preheat the oven to 375 degrees F. Butter and line an 8-inch springform pan with parchment paper.
- Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
- Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.


The clementines need to cook for two hours, and after a while the water turns orange.

The cake looked so promising...

But the mandarine gâteau (French for clementine cake) was no succes! :(