We had our first dust of snow this weekend. Technically, it was more ice than snow and resulted in a totally uncalled-for 2 hour delay this morning. But hey, I’ll take it.
I’m coming at you today with a cake you may have seen before. God knows many have made this cake from Nigella Lawson over the years, but I haven’t had a chance to try it until now.
This is an odd ball cake to be sure. Making use of the entire clementine is curious but also a touch brilliant as it tones down the oranges’ sweetness and lends a superb and not bitter flavor. For the almonds, I used pre-ground and packaged almond meal from Trader Joe’s and it worked just fine.
The cake is surely excellent just as Nigella makes it, but since I love chocolate and chocolate-meets-orange, I couldn’t resist tossing in some chocolate chips. And in a nod to the dusting we got this weekend, I finished the cake with a dusting of powdered sugar and squiggle of orange peel.
Intensely moist yet also airy-light, this cake would make a nice addition to a brunch spread or also with a cup of afternoon tea and this week’s episode of Downton Abbey.
Clementine Chocolate Chip Cake
Summary: Adapted from Nigella Lawson
- 4-5 clementines
- 6 eggs
- 1 cup plus 2 Tb sugar
- 2 1/3 cups ground almonds (or almond meal)
- 1 heaping tsp baking powder
- 1 cup mini semi-sweet chocolate chips
- Place the clementines in a pot with cold water to cover. Cover, bring to a boil, and cook for 2 hours.
- Drain clementines and allow to cool. Cut in half and remove any seeds. Toss clementines (peel and all) in a food processor and blend well.
- Preheat the oven to 375 degrees. Prepare an 8 or 9-inch springform pan with nonstick spray and line with parchment on the bottom.
- In a large bowl, beat the eggs. Then add the sugar, almond meal and baking powder. Mix well. Add the clementines and chocolate chips and stir until well-combined.
- Pour batter into prepared pan and bake for 40-60 minutes. (Mine took about 45.) Cake is done when toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- Place cooled cake on a serving tray and dust with powdered sugar. Serve.
Preparation time: 2 1/2 hours
Cooking time: 45 minute(s)
Number of servings (yield): 8