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Clementine CakeFrom chef and author Nigella Lawson December 27, 2002  Chef Nigella Lawson is heating up a lot of kitchens. The sizzlingly attractive chef who hosts the popular Style Network show, Nigella Bites, shared this super fast holiday goodie on Good Morning America. Ingredients Directions 1. Put the unpeeled clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. 2. Drain and, when cool, cut each clementine in half and remove the seeds. 3. Then chop everything finely — skins, pits, fruit — in the food processor (or by hand, of course). Preheat the oven to 375ƒF. Butter and line an 8-inch spring form pan. 4. 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. 5. Pour the cake mixture into the prepared pan and bake for an 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 burning. 6. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's 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 any time. * Variation: I've also made this with an equal weight of oranges, and with 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. All recipes used with permission, excerpted from How to Eat: The Pleasures and Principles of Good Food, Copyright 2002.
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