Legacy

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For my first “Forever Nigellachallenge, I knew exactly the dish I wanted to make. Not for nothing it features in Nigella’s Legacy episode of her Nigella Bites series. This month’s theme is “nostalgia” and for me, this dish is full of nostalgic evocations. Granny Lawson’s pie is surprisingly similar to the empanadas that are such common fare in Argentina, where I come from. I have tweaked the recipe a bit to make it just so. I also noticed when watching the video that Nigella is not quite deft at making repulgue (the border which is twisted in order to prevent the filling from leaking) but I forgive her. So I’ve made it my way.

Yak and onion stuffed bread

Yak and onion stuffed bread

Instead of making it square, I’ve made it round, the way I’ve seen it done in the Himalayas (in photos only, don’t get me wrong, I’ve never been there). Really, this dish seems to be universal and with good reason. Bon appétit!

Granny Lawson’s Lunch Dish (source: Food Network)

Ingredients

For the pastry

1 2/3 cups all-purpose flour, preferable Italian 00
Scant ¼ cup solid vegetable shortening
6 tablespoons cold, unsalted butter
Approximately 4 tablespoons chilled, lightly salted water
1 egg beaten with pinch of salt, for brushing
2 to 3 tomatoes (about 12 ounces) or same amount of drained, chopped, canned ones
2 small onions
2 eggs, hard-boiled
4 ounces pitted black olives
2 tablespoons olive oil, not extra-virgin
9 ounces organic ground beef
Fat pinch allspice
Salt and freshly ground black pepper

Directions

For the pastry

Measure the flour into a dish that will fit into the freezer (it doesn’t need to have a lid) and cut the shortening and butter into small – approximately 1/2-inch dice and toss them in the flour. Put in the freezer for 10 minutes.

I tend to make pastry in my stand mixer, but a processor’s fine too. In whatever contraption – fitted with the flat paddle in the one, with the double-bladed knife in the other – mix until you have a mixture that resembles coarse uncooked oatmeal. Now, dribble in the chilled salted water, slowly, with the motor still running, until the dough looks as if it’s about to cohere, but stopped short of its actually clumping totally. Turn out of the processor (though you could still do this in the bowl of the mixer) and squidge together with your hands until all the pastry forms a cohesive ball. Dribble in a little more water if you feel it needs it. Divide into 2 pieces of equal size and form it into fat disks. Cover with plastic wrap and leave in the refrigerator for 20 minutes. And this can be done a good day or 2 in advance if it helps.

Preheat the oven to 400 degrees F.

Put the tomatoes in a bowl, cover with boiling water from the kettle and leave for 5 minutes. Drain, run under the cold tap, then peel, seed and chop roughly (or use canned tomatoes, chopped and drained). Peel and chop the onions, hard-boiled eggs and olives, too.

In a large frying pan over medium heat, warm the oil. Cook the chopped onions until softened and beginning to colour, turning the flame down to low if they look as if they’re sticking. Turn the heat back to medium and add the chopped tomatoes and cook, stirring for a minute or so before adding the beef. Stir well, breaking up the clumps of meat with your wooden spoon as you go, then when the meat’s browned, stir in the chopped eggs and olives and season with the allspice and salt and pepper. Cook over gentle heat for about 20 minutes, stirring occasionally.

Get a baking sheet out, and flour a surface and rolling pin. Remove the pastry from the refrigerator and roll out 1 of the disks until you have a thin, but not exaggeratedly so, rough square that will fit on the baking sheet, then place it on the baking sheet. Now roll out the second disk and leave it there while you cover the layer on the baking sheet with the ground beef mixture, leaving a margin of about 1-inch all around. With a bit of cold water and your fingers, dampen this edge. Place the second square of pastry on top and press the edges together to seal. Now, roll these edges back on themselves once or twice, then get a fork and press it, the tines curved side down, against this rolled border. Prong the top of the pastry to make air holes and then beat the egg with a generous sprinkling of salt and brush the top and edges of the pie with it to glaze.

Put it into the preheated oven for 20 minutes, by which time the pastry will be golden and cooked. Slice it into fat oblongs and eat warm with a vegetable or salad, or cold, wrapped in a napkin and without ceremony or cutlery.

 

My changes: I added the boiled egg and the black olives as I was assembling the pie and not before. I think there’s no need to cook the olives or the egg any more than they already are (plus, you’re going to cook them even further, inside the pastry). I substituted fresh tomatoes with sun-dried tomatoes, simply because that’s what I had. And, as I mentioned before, I did my own repulgue. I also dispensed with the shortening and used just butter for the pastry. Other than that, it’s Nigella’s recipe.

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You can also make them as individual empanadas if you feel like it.

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The One with Phoebe’s cookies

A good recipe is one that can stand the test of time. I find the same to be true for TV sitcoms. Friends is such a show. It is one you can watch over and over and laugh out loud as if you’ve never heard the jokes before.

These poor cookies don’t get baked very often because it wouldn’t be fair to, you know… the other cookies.

Phoebe: Ok, um, (clears throat) we haven’t known each other for that long a time, and, um, there are three things that you should know about me. One, my friends are the most important thing in my life, two, I never lie, and three, I make the best oatmeal raisin cookies in the world. (Phoebe opens a tin and offers Rachel a cookie)

Rachel: (taking cookie) Ok, thanks Pheebs (takes bite of cookie, overwhelmed) Oh my God, why have I never tasted these before?!

Phoebe: Oh, I don’t make them a lot because I don’t think it’s fair to the other cookies.

Rachel: All right, well, you’re right, these are the best oatmeal cookies I’ve ever had.

Phoebe: Which proves that I never lie.

Rachel: I guess you don’t.

Phoebe’s fabulous oatmeal raisin cookies adapted  from “Cooking with Friends”

Makes 24

       

12 tbsp. unsalted butter, softened

¾ cup finely packed brown sugar

1 large egg

1 tsp. vanilla extract

2 cups old-fashioned rolled oats

1 ¼ cup flour

¾ tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

1 ½ cup raisins

Preheat the oven to 375°F. Cream the butter and sugars with an electric mixer until light and fluffy, about 1’. Beat in the egg and vanilla extract until smooth.

Stir together the oat, flour, baking powder, baking soda and salt in a medium bowl. Stir the dry ingredients into the batter until just combined. Stir in the raisins.

Drop dough by heaping tbsp. onto 2 large baking sheets (no need to grease them) leaving 2 inches between each ball dough. Bake until the cookies are golden brown, 12-15’. Cool the cookies on sheets for several minutes then transfer to a rack to cool further.

Note: you can also freeze the dough in rolls and bake them from frozen as needed. Another idea is to add chocolate chip cookies to the dough.

No Reservations

And no photos this time. At least not for the moment. And today’s dish is not particularly photogenic anyway.

But I thought I’d blog about the dish that has been a staple in the past few months more times that I’d care to count.

I’ve told you about my teeny-tiny kitchen before. My fridge is teeny-tiny too which means I cannot store a lot of ingredients there, not as many as I’d like to, that’s for sure. So whenever I come across a recipe with less than 5 ingredients, I jump with joy.

Browsing Nigella’s new book I discovered the spaghetti with marmite which she in turn discovered via Anna del Conte and enjoyed them so much that she was somewhat crossed about not having discovered the recipe before. That intrigued me. But the fact that it included marmite as its main ingredient wasn’t very encouraging. After all, in Argentina we only use it for bread. Not to mention the “love it or hate it” ad here in the UK not so long ago.

To say I approached this recipe with apprehension would be the understatement of the year. Still, I trust Nigella for all of the recipes I’ve tried have turned out really tasty. I even forgive her the unnecessary lengthy process for her Clementine cake. So, I closed my eyes, grabbed the smallest marmite jar off the supermarket shelf and headed for the counter, making a mental note of remembering each and every one of her family members if I didn’t like it.

I shouldn’t have worried though. It was so tasty that I promptly adopted it and have been making it over and over again, mostly when I feel like a quick supper and have almost nothing else in the fridge but half a packet of butter.

It is almost embarrassing to say I’ve simplified such a short and easy recipe even more, but I have. Which means I have to do less washing up!


Spaghetti with marmite – adapted from Nigella Lawson’s Kitchen: Recipes from the Heart of the Home

Ingredients:

  • 375g/13oz dried spaghetti
  • 50g/2oz unsalted butter
  • 1 tsp Marmite, to taste
  • freshly grated Parmesan, to serve

Preparation method:

  1. Cook the spaghetti in plenty of boiling, salted water, according to the packet instructions.
  2. When the pasta is almost cooked, grab the bowl where you are going to serve the pasta (I am normally quite hungry so that tends to be a deep bowl), and add a couple of tablespoons of the pasta cooking water to it.
  3. Add the Marmite and the butter and mix thoroughly to dissolve.
  4. Reserve half a cup of the pasta water; then drain the pasta and pour it in the bowl to mix with the sauce, adding a little of the reserved pasta water to amalgamate if required.
  5. Serve with plenty of grated Parmesan.

From the vaults: Chocolat

This is yet another entry I have to re-post, God knows why. Maybe it’s me and I still haven’t figured out how to use WordPress properly. Just because I don’t want you to felt cheated, I’ve added a little extra.


Having recently finished “The Lollipop Shoes”, Joanne Harris’ excellent sequel to her superb book “Chocolat”, I felt quite inspired to write a themed entry for my blog. Although she is not a chef, Joanne Harris is very passionate about her food and that comes across really well in her books. I wish I had her skill when describing a recipe…

I have to say chocolate has always been one of my perennial passions anyway.

So I thought I’d leave you with two of my recent chocolate recipes: brownies and chocolate pistachio fudge, both from Nigella Lawson. Having temporarily lost my staple brownies recipe, I decided to try hers and they turned out great.

I will be including the other version (the one I use most of the time) here anyway so that I don’t lose it anymore.


Having recently been on holidays in Miramar, Argentina, I will also include a few pictures I took there, this time from a chocolate shop which made fresh batches of c hocolate twirls (chocolate en rama for us in Argentina) at the shop window, as you can see.



The other shop window is from a shop in Buenos A ires (it was in Miramar too) which had a lovely chocolate chess on display.

I don’t know if the pun was intended or not but regardless of that, it’s highly original when you stop to think that the point of the game (apart from the check-mate) is to “eat” your opponent’s pieces. I think that in English the proper term would be to “capture” your opponent’s pieces. Anyway, that’s what we would say in Spanish.

By the way, the chocolate fudge makes a wonderful present if you have friends who are into chocolate. By using a chocolate that was high in cocoa (70%), the taste is rich and not too sweet but very chocolatey. Enjoy!


Brownies – from How to be a Domestic Goddess by Nigella Lawson (I halved the recipe and it was still quite enough)

375g soft unsalted butter

375g best-quality dark chocolate

6 large eggs

1 tablespoon vanilla extract

500g caster sugar

225g plain flour

1 teaspoon salt

300g chopped walnuts

tin measuring approximately 33 x 23 x 5 ½ cm

birthday candles and holders, if appropriate

Preheat the oven to 180°C/gas mark 4. Line your brownie pan – I think it’s worth lining the sides as well as the base – with foil, parchment or Bake-O-Glide.

Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla.

Measure the flour into another bowl and add the salt.

When the chocolate has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.

Bake for about 25 minutes. When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.

Makes a maximum of 48.

VARIATIONS

You can really vary brownies as you wish: get rid of the walnuts, or halve them and make up their full weight with dried cherries; or replace them with other nuts – peanuts, brazils, hazelnuts – add shredded coconut or white chocolate chips or buttons; try stirring in some Jordan’s Original Crunchy cereal. I had high hopes for chic, after-dinner pistachio-studded brownies, but found the nuts get too soft and waxy, when what you need is a little crunchy contrast.

Brownies (this is the recipe I turn to most of the time)

First turn the oven on.

Grease and flour a rectangular pan.

Place a pan with boiling water on the heat and on top of this another pan to create a bain Marie. Here melt 6 bars of good-quality chocolate and 125g butter. Once melted, take off the heat.

Mix and add 2 cups sugar, 4 eggs, ½ tsp salt, 1 cup plain flour, 1 cup chopped walnuts (optional) and 1 or 2 tsp vanilla essence.Scrape it out of the saucepan into the greased and floured pan. Bake until the top is dry (about 30 to 35 minutes but do check regularly as it will depend on your oven). Take out of the oven and leave it to cool. Cut into squares. They must be gooey inside but dry outside.


Chocolate Pistachio Fudge adapted from Nigell a Express by Nigella Lawson

350g dark chocolate (minimum 70% cocoa solids), chopped

1 x 397g can condensed milk

30g butter

pinch salt

150g pistachios


1.      Put the chopped chocolate, condensed milk , butter and salt in a heavy-based pan on a low heat, and stir to melt.

2.      Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.

3.      Add the nuts to the melted chocolate and condensed milk and stir well to mix. If you were doing regular fudge, you would notice the condensed milk change colour, a bit like when you make dulce de leche. This being chocolate fudge, I’m afraid you’ll have to play it by ear.

4.      Pour and spatch this mixture into a foil tray 23 cm square, smoothing the top.

5.      Let the fudge cool down, and refrigerate until set. You can then cut it into small pieces approx. 3 x 2.25 cm. cutting 8 x 10 lines in the tin to give 64 pieces best achieve this.

6.      Once cut, it can be kept in the freezer – no need to thaw jut eat straight away.

Makes 64 pieces of rich fudge


And here it is, the Domestic Goddess herself making them:


The best shepherd’s pie ever




I know it might just be a question of time before my blog entries and my recipes read like a Jamie Oliver menu.

But to be honest this is easily the best shepherd’s pie I’ve ever eaten.

And, it’s all made with leftovers.

After making the Clark’s potato cakes yesterday, I was left with enough filling and mash for a modest shepherd’s pie. My leaving it overnight in the fridge had a double purpose: I not only could not take another bite after the potato cakes, it also concentrated the flavour beautifully.

Since I’m not giving a recipe today, let me tell you a bit about shepherd’s pie instead.

Shepherd’s pie was first recorded in Victoria’s reign and technically, it is made with lamb. If it’s made with beef it’s called cottage pie but I like to call my dish shepherd’s pie even though I’ll never make it with lamb. They’re just so cute.

One very interesting thing to note is that shepherd’s pie is an absolute staple in Argentinian households where it’s called pastel de papa y carne or for shorts pastel de papas, literally: potato pie. So imagine my surprise when I arrived in London and, eager as I was to learn everything about its culture and its cuisine I was told that one very British dish was shepherd’s pie, aka pastel de papas… the world is indeed small…

The British stayed in Buenos Aires for several years, the trains were British and, until they changed hands, they ran beautifully. Not anymore.

If you know where to look, there is a lot of British influence around from times long gone. Whole areas of Buenos Aires such as Temperley and Hurlingham to name just two have British names. So it’s not surprising that, in a country where the immigrants literally made the city and a lot of the rest of the country, the British had left their mark in our cooking as well.

We, Argentinians are deeply thankful.

Persian cooking


Clearing out old stuff has many advantages: not only do you feel better, with less useless stuff around the house and with more space but it can also provide the unexpected surprise.

When I’m not actually cooking, I am reading cookery books or recipes.

So this is how I bumped into an old weekend magazine. When I say old, I mean *old* (October 2004 to be precise). It featured Sam & Sam Clark from Moro on the cover and, while the rest of the magazine was long gone, I had kept it because of the recipes. I made a point of reading the article before disposing of such antiquity and, surprise, surprise, I found a recipe for some potato cakes which looked really appealing. I was really pleased because, had I not been clearing, I would probably not have found the recipe and made it.

I did follow their advise when making it. I divided the mash in two and added ½ tbsp. plain flour to one half  and 150ml warm milk to the other half. So I got both the potato cakes and the shepherd’s pie. Great, isn’t it?

Notes on the recipe:

I found the cakes were a little fiddly to shape. Having made the second big one, I realised that it was doomed in the frying pan so I said: “If you can  do it with a shepherd’s pie, then why not?”

I shaped the cakes smaller than what the recipe seems to suggest, I found them easier to handle and turn them over that way. I also adjusted the quantity of the flour I used. I had to add quite a lot more than the 1 tbsp. the recipe says.

Now I can totally see this as a filling for my beloved Argentinian empanadas. I’ll definitely try that!

Potato cakes stuffed with minced lamb and pine nuts – adapted from here

We think this street food comes from Iran, but these flavours could just as easily appear in Lebanon or Syria. At the restaurant, we serve them with a little yogurt and salad. You could follow this recipe to make a type of shepherd’s pie for two. Omit the flour with the potatoes and instead add 300ml warm milk, then assemble and cook as for a shepherd’s pie. Makes 4 cakes.

For the potato dough:

700g potatoes (Desirée, Cyprus or King Edwards), skins on
1 rounded tbsp plain flour, plus extra for dusting
Sea salt

For the lamb filling:

25g butter
2 tbsp olive oil
large or 1 medium onion, finely chopped (forgot to buy it, sorry)
1 tsp ground cinnamon
2 pinches freshly ground black pepper
2 pinches freshly grated nutmeg (I didn’t use this)
3 cardamom pods, black seeds only, ground to a fine powder
3 cloves, ground with a pinch of salt to a powder
200g finely minced lamb shoulder (I used beef)
50g pine nuts, lightly toasted or fried until golden
1 tbsp tomato purée
3 tbsp chopped fresh flat-leaf parsley
Sea salt and black pepper

To cook and serve:

Olive oil
1 bunch wild rocket, dressed with 1 tbsp lemon juice, 2 tbsp extra-virgin olive oil, salt and pepper
200g Greek yogurt, thinned with 2 tbsp milk and seasoned with 1 garlic clove crushed with salt
A few pickled chillies, or 1 lemon, cut into wedges


To make the dough, boil the potatoes whole in salted water until cooked but not mushy: if they start to break up, they will absorb more water, which may affect the way they handle and fry. Drain well for 10 minutes. Then, while they are still warm, peel and mash. Stir in the flour and season with salt. The potato dough is now ready.

While the potatoes are boiling, make the filling. Melt the butter with the olive oil over a medium to high heat. When the butter begins to foam, add the onion and soften until it is sweet and slightly caramelised. Now add all the spices and cook for a minute. Add the lamb, stirring and breaking it up with a spoon as it begins to cook. Stop stirring for a minute or two, so the lamb has a chance to stick to the pan and colour. This will add depth of flavour to the dish. You should cook the lamb for about 5-8 minutes until nicely browned. Finally, stir in the pine nuts, tomato purée, 2 tablespoons water and the parsley, and season with salt and pepper to taste. Set aside until cool enough to handle.

To prepare the potato cakes, first wash and dry your hands, then flour them. Divide the dough into four balls. Keeping the surface well dusted with flour, flatten one ball to a disc 1cm thick. Put 2 tablespoons of filling in the centre, and bring up the sides of the dough to enclose the meat. Place on a floured surface. Neaten the shape of the cake and patch up any cracks and gaps. The result should look like a round patty 10cm across and 3-4cm thick. Repeat with the other balls of dough. These cakes will keep in the fridge for one or two days, as long as there’s enough flour to prevent them from sticking (but the fresher they’re eaten, the better).

Cover the bottom of a large frying pan generously with oil, about 3-4mm deep, and place over a medium to high heat until nearly smoking. Gently lift up the cakes with a fish spatula and lower into the oil one by one. Do not disturb until they are a dark golden colour and crispy, then turn carefully to colour the other side. When they are done, take out and dab off any excess oil with kitchen paper. Keep warm in a low oven, or serve immediately with the rocket, yogurt and chillies or lemon.

A word of warning: do not attempt to make these on an empty stomach. I had to physically restrain myself from eating the filling a spoonful at the time just as it was, direct from the pan.


Nigella´s famous cake and what happened afterwards



Or:How to Turn a Long and  Winding Recipe into an Easy Peasy One.

I must confess I have always been puzzled by unnecessary steps in cooking, particularly if such steps are reeeeeeaaaaaaaaaally long.

I learnt the hard way not to take what’s written on a recipe as if it was written in stone. (I am equally annoyed by unnecessary ingredients added to a recipe for no reason like, when they don’t change the texture or flavour of a dish. I will rant about this in another post. Keep waiting).

So what I do is this. First time, I follow the recipe. Second time, I start meddling with it. Believe it or not, sometimes omitting those (long) steps really works.

Unfortunately, one of the persons that does that is my beloved Nigella.

I’m all up for simple, speedy things, when I can. Shortcuts? I don’t mind. And if you work in a hectic restaurant kitchen, believe you me, ANYTHING that will make your life easier will be welcomed with wide open arms.

I love Nigella. Seriously, I do. You should realize it by the number of recipes by her I’ve cooked and posted on this blog.

But sometimes her recipes have THESE-UNNECESSARY-LONG steps which get me thinking: ‘Won’t I live longer if I just don’t do that?’

Like, for example, in her Rosebud Madeleines recipe, she recommends resting the mixture in the fridge for an hour and then at room temperature for another half an hour more. Why? Oh, why?

I let it rest at room temperature for 5 minutes and my madeleines turn out fine.

I should know since madeleines are pretty much the only sweet cakes I bake. (That is because my madeleine tin is the only one I have left. For now).

I had heard so many people talk about NIGELLA’S CLEMENTINE CAKE that I knew I had to try it. So when I went to Argentina last year, Nigella’s cake was one of the recipes on my ‘to-do’ list.

It was a treat to make it, the clementines in Argentina are so big and juicy and here, well, here in London they’re just teeny-tiny… Oh, well…

Back to my issue with unnecessary-long steps in a recipe.

For this cake Nigella advocates boiling the clementines to death (for 2 hours!!!!!!) and believe me, if you don’t, you’re in for a surprise ‘cuz… nothing’s gonna happen. Really.

Don’t get  me wrong: the cake was delicious. It was a beauty. So I didn’t want to give up on it completely.

So what happened afterwards?

Well, Nigella’s lengthy, somewhat fussy cake became the easiest thing in the world.

And all that because I didn’t boil the clementines to death. No, I didn’t. and you know what?


They turned out fine.

Also, I experimented using plain flour and baking powder instead of ground almonds because I didn’t see how that could fail. It didn’t. True, made with almonds is a different story altogether but that doesn’t mean that if you haven’t got ground almonds you can’t enjoy this beautiful cake because you can.

I found recipes that used butter instead of oil and that worked fine as well.

These recipes are super easy. All you need to do is blitz everything in the blender (skins and all) and pour the mixture into the cake tin.

Honestly? I didn’t notice the difference.

Nigella’s Clementine Cake – from Nigella’s website

4-5 clementines (about 375g total weight)

6 eggs

225g sugar

250g ground almonds

1 heaped teaspoon baking powder

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. (!!) Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines – skins, pith, fruit and all – and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.

You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin. I think this is better a day after it’s made, but I don’t complain about eating it at any time.

I’ve also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water. (this is Nigella talking, not me)


Clementine Cake with oil – adapted from Recetas de Tortas Inolvidables by Blanca Cotta

2 clementines (use 3 if they’re small) If you live in the UK, chances are they will be

3/4 coffee cup vegetable oil

1 egg

1 cup sugar (250cc)

1 ½ cup self-raising flour (I actually used 1 cup)

Cut the clementines in half and blitz it together with the juice of the other clementine. (I didn’t bother and used the 2 whole clementines). Add the egg, sugar and oil to the liquidizer. When everything is well processed, transfer to a bowl and add the sifted flour mixing with a spatula.

Transfer to a greased and floured mould (unless you have silicone moulds, I don’t. Yet.). The mixture should reach  2/3 of the mould because it will grow when baked. (Yes, I know you know, but still…)

Bake in a preheated oven for 30 minutes or so until the cake is golden brown and a skewer inserted in the middle comes out clean.


Clementine Cake with butter – adapted from another recipe by Blanca Cotta

zest and juice of 4 clementines

100 g butter

2 eggs

1 cup sugar (250cc)

200g self-raising flour

1 tsp. baking powder

Cream the butter with the clementine zest and the sugar. You won’t be able to. Add the eggs, one at a time, whisking really well. Now add the juice of the clementines (passed through a chino). The mixture will appear separated but don’t worry. Keep going. Now add the flour sifted with the baking powder. Mix with a spatula, transfer to a mould and bake in a preheated oven (see above).