Clementine Cake (barely adapted from Nigella Lawson's Recipe)
Clementines (5 or so, about 380g weight)
6 Large Eggs
225g Granulated Sugar
250g Ground Almonds
1 Heaped Teaspoon Baking Powder
1 Teaspoon Vanilla Essence
Boil the clementines in water for about 2 hours (you need enough water to keep them afloat in the pan and might need to top it up). Could also be done in a pressure cooker for speed.
Let them drain and cool and then cut them in half removing any pips.
Put them in a food processor and process until smooth. Add all the other ingredients and process again to mix well.
Grease and line a 21cm tin, and preheat the oven to 190 centigrade. Pour the mixture into the tin and bake for about an hour (if the top is browning too much for your taste cover with foil or greaseproof paper part way through baking. Let it cool on a rack but in the tin and remove from the tin when cold.
Suitable for those who require or prefer gluten free food but not suitable for vegans.
Chocolate Marsala Cake (another cake courtesy of Nigella Lawson)
100g unsalted butter
100 g dark chocolate (broken up into small bits)
4 large eggs
175g caster sugar
50g self raising flour (or coconut flour with 1 tsp baking powder or other raising agent)
3 tablespoons Marsala
For the Topping
100 g dark chocolate
1 tablespoon Marsala
100 ml double cream
22 cm Springform tin lined to bake
Preheat oven to 180 centigrade
Melt butter and chocolate together and let the mixture cool down slightly. Whilst it's cooling whisk together the eggs and sugar until really thick and pale and it should double in volume. Fold the flour into the egg mixture and then gently fold in the chocolate mixture trying not to knock out all the air. Pour into the prepared tin and bake for 35 minutes. Cool on a rack for 5 minutes or so and then prick the cake all over the top with a cocktail stick and then drizzle the Marsala over slowly allowing it to sink in.
For the icing melt the chocolate, cream and Marsala in a small saucepan and then beat until it is a good icing consistency. Spread over the top of the cake (which sinks a bit in the middle but don't panic as it tastes great)
Adaptable for gluten free using coconut or other flour substitute but not suitable for vegans.