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Nigella's clementine cake - sour cherry variation

buttertart | May 5, 200812:19 PM

I was trying to think up a birthday cake for my DH (who adores sour cherries and walnuts). Thought about the famous clementine cake...after all, wouldn't sour cherries be approximately the same in terms of sweetness and since all fruit is primarily water, wouldn't a puree of (frozen last season) sour cherries be usable in this cake? And ground walnuts sub for almonds? The answer is yes and yes (and YES!). The cake is utterly delicious, especially with a thin dark chocolate glaze (used French cooking chocolate and a couple of tablespoons of butter). Did the walnuts in the food processor before pureeing the cherries, with a Tb of flour to avoid oiliness. Beat the eggs with the sugar for several minutes in the electric mixer. Baked in 9" springform which I should have more lavishly buttered, 1 hr at 375, covered in foil for the last 20 mins or so.
This brings to mind a whole new spectrum of such cakes...raspberry with hazelnuts or walnuts or almonds? Fresh peaches with almonds? Fresh white peaches with blanched almonds and a dribble of rosewater? etc...

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