I made this version, I think the cake recipe is the same though scaled differently and baked into small cakes instead of one large. Plus salted almonds, candied kumquats and whipped creme fraiche.
I made these notes especially as the recipe is vague:)
bake muffins for about 30 minutes - almost clean tester;
simmered clementines for 1/2 hour - Nigella Lawson says for 2 hours to remove all bitterness and mine were a bit bitter (if after simmering the clementine bursts then don't use it b/c it will be watery so simmer extra just in case ),
I simmered 4 and had 1/4 cup extra,
roasted almonds at 350 with the cakes - watch time,
made 5 full muffins - put parchment on bottom so don't stick or use silicon or ring molds or just cover the bumps/uneven surface with the toppings,
whipped yogurt into lightly sweetened whip cream since I had no creme fraiche,
candied two clementines instead of kumquats - cut them very thinly and they didn't get all the way translucent,
the syrup from the candying I put on the plates - it was also a tad more bitter that I would target so maybe don't use the syrup on the plate (keep for a bitter orange cocktail!
Not really for kids - one liked the plain cake with whip cream, the other didn't b/c the candied slices were bitter I think.
I think the whole thing plus all the toppings was good but not very sweet so maybe not for everyone. Very sophisticated.
Yes, yes, yes! I've made it several times if it's the clementine/ground almond cake you're talking about that she adapted from Claudia Roden's recipe.
It's fabulous - weirdly so. Very moist.
I just made a hazelnut cake with orange zest from Jamie Oliver's Kitchen cookbook that's along the same lines. It's just delicious. Spread with apricot jam after baking and dusted with grated chocolate.