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Double-checking Nigella Lawson clementine cake recipe

i
inibble Mar 8, 2009 07:54 PM

I saw Nigella make an easy-looking clementine cake on the Food Network a few years back. I'm just now getting around to making it...and I'm not sure which recipe is the "right" one. On the Food Network website (http://www.foodnetwork.com/recipes/nigella-lawson/clementine-cake-recipe/index.html) it says to use 2 1/3 cups ground almonds; on Nigella's website (http://www.nigella.com/recipe/recipe_detail.aspx?rid=20002) it says: 250g ground almonds.

Now, does 250g ground almonds = 2 1/3c ground almonds?

According to www.metric-conversions.org, 250g = 8.81849oz.
Doesn't 8 oz = 1 c.? Or is that volume and not weight?

I decided to try a heaping cup of ground almonds for this go (will let you know how it turns out), but I'm curious as to what everyone thinks, since I know this was (is?) a popular recipe.

  1. jeniyo Mar 12, 2009 12:11 PM

    i made it with kumquats last night. I blanched them for a few min. i didn't de-seed them, i basically processed it until the seeds were gone. I had mine warm too cause it was getting late and i couldn't sleep without trying it.

    the cake is okay without tasting seedy but it felt like an orange omelet to me... I keep on thinking it is missing something (chocolate and butter?). i'm gonna try it tonight in room temp... they say it should be better the next day. Fudge sauce too overboard?

    1 Reply
    1. re: jeniyo
      c
      cyberroo Mar 12, 2009 01:07 PM

      There's a chocolate version out there somewhere that I think just adds cocoa to the regular recipe. I'm pretty sure you could find it with a good google search.

    2. i
      inibble Mar 9, 2009 03:00 PM

      Ok, the 1 heaping c. ground almonds wasn't enough. It took an hour to bake and looked and tasted fine when really warm out of the oven (just couldn't wait!); the next day it was kind of like pumpkin pie...cold, not-good pumpkin pie. Kind of custardy from the heavy portion of eggs. I threw the rest away and will try with double the almonds next time.

      1. j
        julesrules Mar 9, 2009 01:07 PM

        There was about a billion threads on this recipe three years ago, xmas 2005. If you care to sort through them all you should find the recipe somewhere along with lots of advice... I seem to be one of very few people who didn't like it that much :)

        1. victoriafoodie Mar 9, 2009 11:52 AM

          Only one piece of advice for you - invest in a baker's scale. I use mine all the time and results are so much better when you measure by weight rather than volume.

          (the added bonus is I used to be able to weigh my little maltipoo on it (see avatar), which was good for a laugh!)

          1. Amuse Bouches Mar 9, 2009 10:50 AM

            8 oz. of water = 1 cup. (That's why they are sometimes referred to as "fluid" ounces"). Other things have different densities. If you see ounces as a measurement, and it doesn't say fluid ounces, it's a weight measurement, not a volume measurement.

            http://www.savour-fare.com

            1. jeniyo Mar 9, 2009 10:16 AM

              almond flour is fine but i'd process a bit more with some sugar for this.

              i have lots of kumquats. do you think i can use these instead? instead of boiling to get rid of the bitterness, i guess i just need to blanch mine?

              1 Reply
              1. re: jeniyo
                NYCkaren Mar 9, 2009 12:57 PM

                I bet it would be great with kumquats but seeding them would be a bit of a chore.

              2. r
                rememberme Mar 9, 2009 06:47 AM

                Someone just brought this cake to work, made with a large orange instead of clementines. I was so intrigued and couldn't figure out how it was made! The cook said she wishes she had ground the almonds a bit more, but I kind of like having little pieces -- it adds toothsomeness to the cake. A question: Would this work with almond flour, that I just bought a bag of?

                1. s
                  Stuffed Monkey Mar 9, 2009 05:42 AM

                  1 cup - 8 oz. only if its water or any liquid of the same weight. It's the typical trap question on culinary school tests.

                  1. s
                    SpiceMustFlow Mar 8, 2009 08:13 PM

                    The metric version of the recipe uses weights. The Imperial version uses volume measures. Totally different. Totally confusing that liquid ounces are not at all the same as liquid ounces and yet they have the same name.

                    Definitely use the 2 1/3 cups of ground almonds. One cup will.. well, I look forward to hearing how it works out, but I suspect you're going to be disappointed with the results.

                    1 Reply
                    1. re: SpiceMustFlow
                      hotoynoodle Mar 9, 2009 08:31 AM

                      the almonds are the binder, so definitely use 2-1/3 cups. i've made this cake and love it. especially since it can be made several days ahead and holds very well at room temp.

                    2. e
                      Elizzie Mar 8, 2009 08:00 PM

                      I make this cake frequently and use 2 1/3 cups to 2 1/2 cups of ground almonds. It's a very forgiving recipe and versatile—I've made it with apples, pears, lemons...

                      2 Replies
                      1. re: Elizzie
                        oakjoan Mar 8, 2009 10:40 PM

                        Elizzie is right. This recipe is very forgiving. I'm interested in the idea of using pears and apples. I've made it with blood oranges, oranges, tangerines, mandarins, etc.

                        1. re: oakjoan
                          b
                          berbere Mar 9, 2009 06:22 PM

                          I too am intrigued -- Elizzie, would you kindly share how you make this recipe using apples or pears? do you boil the fruit beforehand as you would the citrus fruit?

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