So I’m calling it Cranberry-Apple-Clementine Cake.
Since I can’t leave well enough alone, I decided to take the Nigella Lawson’s Clementine Orange Cake and shake things up. I wanted a cranberry dessert, and while I love my Cranberry Upside-Down Cake, I was looking to do something different. I began to wonder what would happen if you substituted cranberries for the oranges in her recipe. And as these things sometimes go, a new, tasty recipe was born. I used 1-1/2 cups sugar instead of one, because I thought the cranberries would be too tart otherwise. I was wrong, I’ve adjusted the recipe down to 1-1/4 cups and that may still be too much, but I’m still not convinced 1 cup would be enough. I tapped a little powdered sugar over it to give it a festive look – I use a tea ball, makes a fine powder. Here’s the recipe and some photos:
- 8 oz whole, raw cranberries
- 1 large tart apple, cored
- 2 Clementine oranges
- 6 eggs
- 1-1/4 cup sugar
- 1-1/2 tsp baking powder
- 1/2 cup ground walnuts
- powdered sugar for garnish
saucepan and well buttered springform pan
Preheat oven to 375 degrees
Add oranges and apple to saucepan and boil for 1 hour and 45 minutes. Add cranberries and boil for additional 15 minutes. Drain. My Clementines are seedless, but if yours aren’t, halve and remove seeds. Toss all the fruit (yes, whole, peels, too) into a blender. Blend until smooth. Add eggs, blend. Add sugar, blend. Add walnuts and baking powder and blend just to incorporate.
Pour into well buttered springform pan (use lots of butter or else you won’t get this out without it sticking). I put my pan on a baking sheet to protect from leaks. Bake for 40 minutes, cover with foil and bake additional 20 minutes. It’s done when a toothpick or knife comes out clean when inserted.
Remove and cool on a wire rack until completely cooled, usually a couple of hours. I think these cakes are best the next day, kind of like banana breads the flavor intensifies overnight.