So, I made the Nigella Clementine Cake two days ago, and we ate it last night. I ground blanched almonds with the sugar in the blender (no food processor) and whisked in the baking powder, cooked the five clementines v. gently (one tore open a bit, so I squeezed that one a bit, wary of excess water) and then processed the batter in two batches with the eggs in the blender. I ended up using a 9" springform (couldn't find an 8"). Baked at 350 degrees based on advice on this board. Baked for one hour ten minutes - toothpick came clean, though the middle still looked quite moist. As expected, cake did start to brown, so put foil on top after 40 minutes. The cake cracked in the middle, then fell to pretty much level with the rest of the cake. I inverted onto a cake stand and decorated with a circle of clementines and toasted silvered almonds on the top. Served with barely sweetened whipped cream with a little vanilla and the tiniest bit of almond extract and vanilla ice cream for those who wanted it. Upshot - delicious cake, wonderful flavor. I still wonder if the middle wasn't done quite enough - the first inch and half on the outside was more "cake like", the middle moister and a little more pudding-ish. Don't know if that is how it should be or if I should bake a bit longer next time.
The rest of the meal ended up being:
Jumbo lump crabcake with a doctored up home made mayonnaise sauce
Braised short ribs with a celeriac/potato/apple mash and sauteed brussel sprouts, shallots and shitake mushrooms.
Fennel and Artichoke Heart salad with a mustard/thyme/shallot dressing - but we were so full we didn't eat it!
Merry Christmas to all and thanks for the help with my questions over the last couple of days - I'm done cooking - DH left this morning for his homeland!
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