DEVIL'S FOOD CAKE
Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made this one Friday, I expected my children, resident food critics much in the mould of The Grim Eater, to find it too dark, too rich, not sweet enough: you get the gist; instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs. You may prefer to do the things the other way around from me, and get the frosting underway before you make the cakes. Either way, read the recipe through properly before you start cooking (I shouldn't have to remind) to get the shape of things in your head. Not least because the frosting is softer and stickier than you may be used to. While you're making it, don't panic. The mixture will seem very runny for ages once the chocolate has melted and you will think you have a liquid gleaming glaze, beautiful but unfit for purpose; leave it for about an hour, as stipulated, and it will be perfect and spreadable. It never quite dries to the touch, but this is, in part, what makes the cake so darkly luscious. Goo here is good.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.
- Put the cocoa and 1/2 cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
- Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn't kill you.
- While this is going on - or as soon as you stop if you're mixing by hand - stir the flour, baking powder and baking soda together in another bowl, and set aside for a moment.
- Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.
- Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula. Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
- But as soon as the cakes are in the oven, get started on your frosting: put the water, 2 tablespoons dark brown sugar and 1 1/2 sticks butter in a pan over low heat to melt.
- When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
- Let it stand for about 1 hour, whisking now and again - when you're passing the pan - by which time the cakes will be cooled, and ready for the frosting.
- Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread about a third of the frosting, then top with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn't.
CLEMENTINE CAKE
This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn't require much attention from the baker. And the first step, reducing the fruit, may be done ahead of time.
Provided by John Willoughby
Categories dessert
Time 3h45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
- Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
- In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
- Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 23 grams, TransFat 0 grams
NIGELLA LAWSON CLEMENTINE CAKE
This recipe comes from Nigella Lawson's "How to Eat" and was demonstrated on her tv program, Nigella Bites." Ground almonds take the place of flour in this recipe - made sure they are finely ground or they will taste gritty. I have not yet made this, as I am posting this in respsonse to a request. Nigella adapted this recipe from several recipes, including one by Claudia Roden. It should come out very moist and syrupy. If you like, you may also sub lemons or oranges (see variation below) and also, you may pour a powdered sugar glaze over the cooled cake if you like. Nigella recommends serving this with some creme fraiche(which I might sweeten first) on top of each serving. Prep time is about 15 minutes, plus the 2 hours of simmering the Clementines.
Provided by HeatherFeather
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place whole, unpeeled clementines into a pot and cover with cold water.
- Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
- Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
- Chop the Clementines in the processor finely.
- In a bowl, beat the eggs.
- Add the sugar, almonds, and baking powder to the eggs, mixing well.
- Add the chopped Clementines by hand and mix to combine.
- Pour batter into a greased and parchment lined 8-inch springform pan.
- Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
- Let cool in the pan on a wire rack overnight.
- VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
- OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).
Nutrition Facts : Calories 416.1, Fat 25, SaturatedFat 2.8, Cholesterol 158.6, Sodium 257.4, Carbohydrate 39.3, Fiber 5.4, Sugar 32.2, Protein 13.9
CLEMENTINE CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h50m
Yield 1 (8-inch) cake
Number Of Ingredients 5
Steps:
- Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
- Preheat the oven to 375 degrees F.
- Butter and line an 8-inch springform pan with parchment paper.
- Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
- Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
CLEMENTINE CAKE
We enjoy this at the Christmas holiday time when clementines are in season, I found the recipe in FIVE ROSES flour booklet.
Provided by Elly in Canada
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
- Add butter, then eggs; process until smooth Add flour,baking powder, process until combined.
- Spoon into greased 8-cup bundt pan.
- Bake at 350 degrees approximately 50 minutes, until golden (depends on your oven). Cool on rack 10 minutes, then remove cake from pan and leave on the rack until cold.
- Icing:.
- Grate rind and squeeze juice from the clementine.
- Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
- Mix until icing is smooth.
- Drizzle the icing over the cooled cake.
Nutrition Facts : Calories 4454.8, Fat 178.2, SaturatedFat 107.1, Cholesterol 985.1, Sodium 3534, Carbohydrate 683.6, Fiber 10.6, Sugar 480.1, Protein 48.5
More about "nigella lawson clementine cake recipes"
NIGELLA LAWSON'S CHOCOLATE ORANGE CAKE | EASY BAKING …
From thehappyfoodie.co.uk
Servings 8Total Time 1 hrCategory Afternoon Tea, Dessert
NIGELLA’S CLEMENTINE CAKE – GLUTEN FREE – SHADES OF …
From shadesofcinnamon.com
CLEMENTINE CAKE RECIPE | CHEFDEHOME.COM
From chefdehome.com
CLEMENTINE CAKE RECIPE | NIGELLA LAWSON | COOKING CHANNEL
From cookingchanneltv.com
Servings 1Total Time 2 hrs 50 minsCategory DessertCalories 268 per serving
CLEMENTINE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 8-10
NIGELLA'S CLEMENTINE CAKE - SOMETHING SWEET SOMETHING SAVOURY
From somethingsweetsomethingsavoury.com
CLEMENTINE AND ALMOND CAKE RECIPE - BBC FOOD
From bbc.co.uk
CLEMENTINE CAKE – SMITTEN KITCHEN
From smittenkitchen.com
CLEMENTINE CAKE - NIGELLA - S RECIPES - NIGELLA LAWSON | PDF
From
KAVEY EATS » NIGELLA LAWSON’S CLEMENTINE CAKE
From kaveyeats.com
CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
RECIPES FROM NYT COOKING - 10 OF OUR FAVORITE FLOURLESS CAKES
From cooking.nytimes.com
NIGELLA LAWSON CLEMENTINE CAKE RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
TOP 47 RECIPE CLEMENTINE ALMOND CAKE RECIPES
From mordenauto.afphila.com
CLEMENTINE CAKE - GLUTEN FREE GOODNESS - YOUTUBE
From youtube.com
You'll also love