Clementine Cake from How to Eat, by Nigella Lawson.
I'm so sad I didn't start baking this cake 20 years ago when Nigella first offered it up in How to Eat and then eventually on one of her TV shows. Please know that I'm not saying this for the sake of flattery. Anything that makes it on my account is here because of earnest and heartfelt enthusiasm for what I've eaten, and I have this penchant for twirling around like Julie Andrews, arms in the air, singing about the "the hills are alive" and so on when something makes me happy.
My picky husband, his best friend, and my mom inhaled the Clementine cake to rave reviews. I have to buy more clementines to make more this coming week.
Though it is the easiest cake I've made, it does require that you have almond flour and some time on your hands. The clementines need to be boiled for 2 hours; the bright and cheerful smell of which immediately lightens the mood. I didn't have enough Bob's Redmill almond flour so I made my own from my enormous squirrely storage of almonds in my freezer. The homemade almond flour made in the food processor is not going to be as fine and silky as the professionally milled version, nonetheless the cake comes out fluffy, moist, and utterly perfect anyway.
I took this particular shot to show off the loft of the cake and the clementine infused interior/ crumb. Absolutely magical! I also chose not to decorate it with confectioners sugar or slices of clementines.
A lot of us who don't have talent for making gorgeous iced towers of multilayer cakes can rejoice that simple homemade cakes are just as special, even unadorned they are decorated by the intangible florets of warmth and loving kindness. What could be cozier than this cake, a cup of tea, and huddled conversation with the people whom you adore most?
I'm having a Lucy and Mr. Tumnus flashback from my childhood days of Narnian adventures.
Wait a minute....is Nigella from Narnia?? I've been having my own little nerdy and delicious kitchen party to celebrate the 20th anniversary of How to Eat. Thank you for your conversations with me about the book and your thoughts on some of these beloved recipes.