Clementine Cake Recipe # 2

a second version from Shirley in case of variations. From: http://www.nigella.com/recipe/recipe_detail.aspx?rid=20002


INGREDIENTS

4-5 clementines (about 375g total weight)
6 eggs
225g sugar
250g ground almonds
1 heaped teaspoon baking powder


METHOD

1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.
2. Beat the eggs. Add the sugar, almonds and baking powder. Mix well, adding the pulped oranges. I don’t like using the processor for this, and frankly, you can’t baulk at a little light stirring.
3. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.
4. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.

Clementine Cake Recipe # 1 from the Food Network

from Shirley. two versions in case of variations. This one is from the Food Network. But both are Nigella Lawson's recipe. from URL: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_36069_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Prep Time: 10 min
Inactive Prep Time: hr min
Cook Time: 2 hr 40 min
Level: Easy
Serves: 1 (8-inch) cake

Ingredients

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

Directions

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.

I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.