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Mar 8, 2009 07:54 PM
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### Double-checking Nigella Lawson clementine cake recipe

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/ni...) it says to use 2 1/3 cups ground almonds; on Nigella's website (http://www.nigella.com/recipe/recipe_...) 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.

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1. 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 versatileâ€”I've made it with apples, pears, lemons...

2 Replies
1. re: Elizzie

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

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?

2. 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. re: SpiceMustFlow

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. 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. 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. 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?