Who doesn’t need a good daytime cake? Especially one with eggs and clementines. That’s basically breakfast.

This recipe is weird, and I forgot its propensity for being undercooked when I made it. I’m not saying it was raw. It was just…rare? Maybe medium rare? I put it back in the oven the next day (is that terrible?) and it’s now medium.

It’s also really delicious, especially with creme fraiche on top. I love things that can be topped with creme fraiche.

Moving on.

Clementine Cake

This is a Nigella Lawson recipe that I think I found on thekitchn.com.

• 4 - 5 clementines (1 lb total)
• 6 eggs
• 1 cup plus 2 tablespoons sugar
• 2 1/3 cups almond meal (you can buy this at Trader Joe’s, do not buy it at Whole Foods, last time I checked it was maybe twice as much there)
• 1 heaping teaspoon baking powder

Put clementines in a pot with cold water, bring to a boil, and cook for 2 hours. (It smells like magic.)

Preheat oven to 350.

Drain and, when cool, cut each clementine in half and remove the pips.

Dump the clementines in a food processor and blitz. Add the rest of the ingredients and pulse to a pulp.

Okay, so I found this next part confusing, but you may not. It says, “Butter and line an 8” springform pan.” That sounds so straightforward until you are standing in the kitchen facing down a springform pan. Here’s what I ended up with: butter your pan. Cut a piece of parchment so it fits into the bottom of the pan. Press it in there. Proceed.

Pour the cake mixture into the pan and bake for an hour. A skewer will come out clean. I think this works if you like your cakes rare/medium rare. The recipe says you may have to cover with foil or greaseproof (what the fuck is greaseproof?) after +/- 40 minutes to keep the top from burning. I did not have that problem.

Remove from oven and leave to cool in the pan, on a rack.

When the cake is cool you can take it out of the tin.