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My 3 Versions of Nigella's/ Claudia Rosen's Clementine Amond Cake

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My 3 Versions of Nigella's/ Claudia Rosen's Clementine Amond Cake

opinionatedchef | Mar 3, 2008 10:26 PM

I was drawn to the original recipe for this because it is made with a boiled orange or clementines and appeared in photos to be very dense and moist.I use a boiled orange when I make Sicilian Orange Potato Pancakes and really like the result, so I wanted to try this cake. However, it seemed too one dimensional for me and I wanted to add dark chocolate bits and a stronger almond flavor. Secondly I wanted to try a lemon version and a chocolate version.

So I devised a recipe with which I was able to make all three versions at one go. I halved the original recipe and made one of the halves with a lemon and one of the halves with an orange. I added dark chocolate bits and almond extract to both halves. Then I halved the orange half and added cocoa powder to one part, leaving the other part alone. I ended up with an 8"square pan of Lemon Almond Cake Studded w/ Dark Chocolate and a 9" square pan divided in half with parchment paper, yielding a 4.5 x9" Orange Almond Cake Studded w / Dark Chocolate and a 4.5 x 9" Chocolate Orange Almond Cake Studded w/ Dark Chocolate . All three cakes are very moist and dense and delicious. Like the original recipe, they contain no butter or flour.

Prep your pans: Pam the bottom and sides of 1 8" and 1 9"square pan.
Line the bottom of the 8" pan w/ parchment that hangs a few inches over 2 opposite sides. For the 9" pan, which will hold 2 different cakes, cut 2 pieces of parchment the width of the pan, but have the 2 pieces each hang over a side AND meet in the pan's middle and then rise vertically a few inches to make a double sided wall between the 2 sides.
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Lemon Almond Cake Studded with Dark Chocolate

7-8 ou whole lemon (should weigh this amount after it's been boiled)
3 eggs
2 tsp. almond extract
5 ou. ground whole unskinned almonds(not ground to a powder)
1/2 heaping tsp. baking powder
1/4 tsp. baking soda, sieved
1/2 tsp. kosher salt
5 ou. sugar

2 ou. final weight of bittersweet chocolate that has been chopped small like 1/4 of a chocolate chip ,and sieved in a collander to remove chocolate powder and teeny chocolate bits

Put lemon in a small saucepan of water. Cover and bring to boil.Turn down to low boil; cook 2 hours. Remove from pan, cut in half crosswise, remove seeds.
Puree in cuisinart; add eggs and extract and buzz briefly.
Add almonds through sugar and pulse to combine. Pour batter into bowl. Add chocolate bits. Pour into prepared pan. Bake 350 degrees 20 minutes and check to see if skewer comes out clean. If not, keep baking until that point. If cake begins to turn dark brown on top, cover with foil and continue baking til done.Cool on a rack or elevated on an upright bowl or pan. Chill. Lift cake out of pan with parchment ends and cut to your preference.

Two Cakes in One Pan: Orange Almond Cake Studded with Dark Chocolate and
Chocolate Orange Almond Cake Studded with Dark Chocolate

7-8 ou. whole orange(should weigh this amount after it's been boiled)
3 eggs
2 tsp. almond extract
5 ou. ground whole unskinned almonds(should still have texture;not ground to a powder)
1/2 heaping tsp. baking powder
1/4 tsp. baking soda, sieved
1/2 tsp. kosher salt
5 ou. sugar

2.5 ou.finished weight of bittersweet chocolate that has been chopped small like 1/4 of a chocolate chip ,and then sieved in a collander to remove chocolate powder and teeny chocolate bits
1 ou. cocoa powder, Dutch process, sifted to remove lumps
¼ - ½ tsp. freshly ground black pepper

Put orange in a small saucepan of water. Cover and bring to boil.Turn down to low boil; cook 2 hours. Remove from pan; cut in half crosswise; remove any seeds.
Puree in cuisinart; add eggs and extract and buzz briefly.
Add almonds through sugar and pulse to combine. Pour batter into bowl. Add chocolate bits. Divide batter into halves of equal weight. Add cocoa and pepper to one half, blending thoroughly. Pour each batter into its prepared pan half, spreading so each side is a neat rectangle. Cut down the parchment paper 'dividing wall' to just above the height of the batter. Bake 350 degrees 20 minutes and check to see if skewer comes out clean. If not, keep baking until that point. If cake begins to turn dark brown on top, cover with foil and continue baking til done.Cool on a rack or elevated on an upright bowl or pan. Chill. Lift cakes out of pan with parchment ends and cut to your preference.

* You could also bake each batter in a parchment papered loaf pan.

* If you want this cake to be all Orange Almond or all Chocolate Orange Almond, add more cocoa and pepper or remove all cocoa and pepper as needed ,and pour this batter into a pan that is lined with parchment as for the Lemon Almond Cake Studded with Dark Chocolate.

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