I have a huge crush on Nigella Lawson, but who doesn’t? She uses real ingredients, has a real body, and she’s British. What more could you ask for? This Clementine Cake of hers looked so interesting I had to try it. Yes, you do actually boil the clementines for two hours and then process them whole. And, no, there is no flour. You can actually make this recipe gluten-free if you want by using gluten-free baking powder or just leaving it out all together. It is the perfect cake for winter - citrusy and light. She suggests adding creme fraiche to the top, but that can get pricey around here so I just added whipped cream.

Clementine Cake

375 grams clementines (I needed about 5)
6 large eggs 
1 cup white sugar 
1 1/4 cup ground almonds (I ground mine in the food processor)
1 teaspoon baking powder 

Place the clementines in a pot and cover with cold water. Bring to a boil, cover, and cook for 2 hours. Drain and cool. Cut each one in half and remove any seeds. Place them in a food processor or blender and process until smooth. 

Heat the oven to 375°F. Butter and line an 8-inch springform pan.

In a medium bowl, beat the eggs, then add the sugar, almonds, and baking powder. Mix well. Add in the clementines and beat until well-combined.

Pour the mixture into the springform pan and bake for one hour, or until a toothpick comes out clean. You may have to cover it with foil after about 40 minutes to prevent the top from burning. Remove it from the oven and let it cool on a rack. When it is cool, remove the pan. 

She recommends eating it the day after it's made and I agree, although if you can't wait, it is still delicious on the same day.