![]() I have read about the microwave method from a few people who claimed to have saved lots of time and energy (literally) when making this cake. ![]() To that end, I also choose fruit which has a fairly thin peel which you can easily gauge by feeling the fruit a thick peel means more pith, which means more bitterness.ĭon’t worry too much about this though – if the fruit tastes good, you’re off to a good start.Īnd as for cooking the lemons, you can follow the instructions as per Nigella’s recipe and cook them in simmering water for about 1 hour, or you can zap them in the microwave for a few minutes. I find that what you want to avoid is having too much skin which can make the overall cake taste a bit bitter. ![]() The same rationale applies also if you wish to use oranges or clementines in place of the lemons. In other words, it is better to use 3 medium-sized lemons than 4 little ones. My preference is to pick them out unless you want a seed-studded cake.Īnother (not very scientific) finding of mine, gathered from the many occasions upon which I have made this cake, is to use fewer but slightly larger fruit, rather than more and smaller fruit. Some of the seeds will be pulverised in the food processor, but many will remain in the purée. That said, the disadvantage of using organic lemons is having to pick out the millions of seeds. Given that this Gluten-Free Lemon Cake is comprised mostly of whole lemons, it makes sense to use the best-quality lemons you can find, namely organic and wax-free lemons. And especially at this time of year in the middle of Europe, a welcoming lemon cake is just the burst of sunshine you need on those grey and gloomy wintry days. If you love lemon cake, I don’t think you can find a more lemony lemon cake than this. Lemon Cake Using Whole LemonsĪlthough clementines are abundant and in season at the moment, I happen to love the lemon variation which Nigella offers. I love this Clementine Cake because it lends itself well to many occasions, whether as a rustic cake for afternoon tea, a dessert with some crème fraîche or wrapped up to take to the park for a picnic. Using the whole fruit means that you get maximum flavour for your cake, not to mention a very moist one. There is no flour in this recipe, so it is a totally delicious gluten-free cake. The Clementine Cake is made from cooking a few whole clementines for a few hours until they are soft and capable of being mashed to a pulp, to which you add a whole carton of eggs, some sugar, almond meal and baking powder. One of my favourite cakes to make at this time of the year is the Clementine Cake from Nigella Lawson’s How to Eat, a cake which Nigella has quoted as being one of the most popular from her first cookbook, one which happens to be a firm favourite for me – I have 3 copies (UK, US and iPad version) just to prove my point.
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