Thursday, January 7, 2016

Nigella's Clementine Torte

Obviously I have no New Year's resolutions regarding sweets........

Even though Nigella Lawson calls this a "cake" it is really a "torte" in my book, because there is no flour in the mix, it is made with nuts only, therefore, a TORTE.

I have spoken.

Who cares what it's called?

This is a gluten-free dessert, and also there is no butter and no oil!!

I would almost call this a "healthy" dessert.

Vitamin C from all the citrus......
Protein from all the almonds and eggs..........ok, so I am dreaming.

In my book, it's a better choice than a bag of cookies.

The original recipe tells you to boil the clementines for 2 hours, but I read many reader's comments and even on Nigella's helpful hint page, that say microwave the clementines! 8-15 minutes, depending on your microwave.

Worked like a charm.

Also, ignore the baking times on the original recipe. Smitten Kitchen baked hers for only 40 minutes, and I baked mine for 35.
55 minutes will kill this cake.

This was even better the next day, if you can imagine that.

I know many of you have made this already, but I am always late to the party.

Great idea for winter could do this torte w/ lemons and oranges too.

Clementine Cake "Torte": original recipe by Nigella Lawson

1 lb. clementines (about 6 medium with skin)
6 eggs
2 1/3 cup of ground almonds or almond meal
1 cup plus 2 tbsp sugar
heaping tsp baking powder

The original recipe tells you to boil the clementines for 2 hours in water. Go ahead if you like, but the microwave did it in 8 minutes for me.

If using the microwave, place the whole fruit (take off the little green belly button stems), including the peel into a glass bowl. Add a little water to the bottom and pierce the clementines w/ a fork.

Microwave on high 8-10 minutes. The clementines will be deflated and nice and mushy.

Once cool enough, transfer the whole clementines to a food processor and pulse until you have orange mush.

Add in the eggs, sugar, almond meal and baking powder.

You can use an 8" or 9" springform pan, but remember, the 9" size will require less baking time.

Butter the pan and place parchment paper at the bottom.

Preheat oven to 375F.

Pour the batter into the prepared pan and start watching after the 30 minute mark for doneness.
Mine took 35 minutes, but other commenters said it took a bit longer.

Let completely cool before decorating with powdered sugar.

SO GOOD! (and easy too!).



tom | tall clover farm said...

Stacey, this looks great; I'm going to try it with Meyer Lemons, as I just got a box full from a friend. I'll let you know how it goes. cheers!

Bebe said...

Our markets are full of clementines. And I just got a Meyer lemon windfall. And I just bought a bag of almond meal at Trader Joe’s. Sounds like this is the time when the stars come together… I love simple cakes/tortes like this. (To Brits it is either pudding or cake. Pudding or “pud” is dessert - all but cake, which stands alone.)

Anonymous said...

My husband made this today with lovely Palm Springs Meyer lemons and oranges. Delicious and very moist,
Thanks so much
Dennee LA

jodie said...

I have been making this cake for years and I never ever thought to use the microwave! Oh the hours I have spent boiling oranges, lol. (Yes I use 2 oranges, we call it the 'orange cake') This is my husbands favourite cake hands down. I also make a chocolate orange cake that he loves, here is the link if you are interested -

kate salop said...

My microwave is broken, so I must boil the clementines. Do I boil them whole covered with water for 2 hours? And then does the entire clementine - skin and all - get pulsed?

Stacey Snacks said...

Kate S.

Yes, pulse the clementines with the skin, that is what makes the beautiful chunky torte.
I have revised the recipe to make that clear.


kate salop said...

Thank you! It came out perfectly and we are enjoying every bite. I also made your Chickpea Soup with Rosemary and Ditalini this weekend and it was delicious - just what we needed in a household suffering from miserable colds.