Clementine and Clove Pudding Cake

I didn't quite manage stir up Sunday but felt a real baking urge this morning. We had mountain of clementines that proved to be my catalyst and got my little cooking brain thinking... I’ve made a whole orange cake before (a simple method of boiling a orange, skin and all and then blitzing to pulp and incorporating into a gorgeous almond mixture) but never with clementines. A little digging and I found Mrs Nigella has already thought ahead.

So this is her recipe with a tweak here and there (and the addition of a tiny bit of ground cloves). Its perfectly ‘puddingy’, all squidgy and dense.

So simple, you should try.

Clementine and Clove Pudding Cake

375 grams clementines (approx. 3 medium-sized ones)

6 medium eggs

225 grams caster sugar

250 grams ground almonds

1 teaspoon baking powder

½ teaspoon ground cloves

Method

1.    Put the clementines in a pan with some cold water, bring to the boil and cook for 1 to 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin.

2.    You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds, baking powder and ground cloves, mixing well, then finally adding the pulped clementines.

3.    Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.