Comments on: clementine cake

By: Kathy

Kathy — Sun, 15 Nov 2009 20:08:59 +0000

This recipe is great… the only thing its missing is the nutritional values… as a diabetic, it would be great to have that information… Can it be provided?

By: Ashley

Ashley — Sat, 31 Oct 2009 23:40:05 +0000

I have never used ground almonds in a recipe before and I don’t think I ground them up enough. The consistency of the cake was disgusting. I had to throw the whole thing away. It would have been helpful if the recipe desrcribed what the consistency of the almonds should have been.

By: Leah Rodgers

Leah Rodgers — Mon, 26 Oct 2009 14:35:55 +0000

I am so happy to see this recipe on your site! I have been wanting to try it, but too scared that it wouldn’t work out. Here is my question: I am almond intolerant. I don’t know if it I am technically allergic, but they really don’t agree with me at all. Do you have any suggestions for substitutions for the almond flour? I was thinking hazelnut might be good…or possibly macadamia or cashew. Maybe something that doesn’t have a lot of flavor itself and then add some almond extract? (which is I actually can tolerate just fine). I would live to hear from you!

By: Mal

Mal — Sat, 18 Jul 2009 04:40:32 +0000

Hey! This cake sounds great and I love clementines. One question: my boyfriend is horribly allergic to nuts. Is there anything I could substitute for the ground almonds?? Thank you for this recipe!

By: Vally

Vally — Mon, 13 Jul 2009 17:14:51 +0000

Great success with the cake yesterday evening and for the leftovers at the office this morning ! As clementines are not currently in season, I used oranges (3 big organic ones) and I did not have to increase the sugar proportion…Moist, slightly bitter, definitely for the adults…very very nice…and the kitchen had this wonderful orange smell for the whole day…

PS: my little secret: 1 added 2 teaspoons of orange blossom water to the recipe…

By: Jacey

Jacey — Fri, 03 Jul 2009 21:04:53 +0000

I made this Nigella Lawson cake a few years ago for a Christmas party and everyone loved it…it’s not the prettiest cake but it tastes great..yum!

By: Arlette

Arlette — Sun, 26 Apr 2009 03:03:01 +0000

I just spotted your blog, and I cannot stop flipping from one recipe to another.. this is an amazing blog!!!!
thank you so much for all the great recipe you are sharing..
I wish I spotted this recipe before i went shopping today,
did yu try using almond paste instead of ground almond???
or the recipe will change??

By: Christina

Christina — Fri, 03 Apr 2009 23:13:05 +0000

I absolutely agree with Barbara’s comments, a fabulous cake to serve after a rich meal, though with great complexity. Also enjoyed it for breakfast and at tea time (with a cup of white or roibos tea). Would absolutely recommend buying pre-roasted almonds (unsalted) and not attempting to use raw. Even toasting them by hand, there was still quite a bit of moisture in them which complicated the grinding/flouring process. Hard work with the coffee grinder but I enjoyed the ride. Mine too held up well and got better with age, even un-refridgerated. Baked in exactly 45 minutes in a 10 inch springform.

By: Barbara

Barbara — Sun, 29 Mar 2009 19:37:22 +0000

Forgot to mention that I added a heaping tablespoon of fresh ground ginger and about a fourth cup of chopped candied ginger to the cake recipe. Good additions, I think.

By: Barbara

Barbara — Sun, 29 Mar 2009 18:49:09 +0000

This is a wonderful cake with a deeply complex flavor. I wouldn’t serve it for a kids’ party, but if you have sophisticated palates at your table, and particularly after a rich meal, they’ll love it. Try using “Bob’s Red Mill” almond flour, available at most health foods stores and Whole Foods. It is fluffy and finely ground and works better in this recipe than the almonds ground with the skins. The cake lasted four days in our household of only two persons, and it got better each day, trust me on this (I kept it wrapped tightly and refrigerated though). Thus, it’s an excellent “make ahead” dessert.