Last Friday both my mom and sister returned home, so I relished the chance to actually make something for more than one person. The problem was the fridge didn't really contain much and in my standard outfit of a manly robe (think your grandfather, not Hugh Hefner) over tracksuit pants and an old Tshirt, well, it is not really what one should leave the house in. Not even if there is a fire.
So I found a cake to fit what I actually did have, and boom!, Mother's Day cake was sorted. And, hah, it was gluten-free as well. Te he he.
Nigella's clementine cake turned out really well, surprisingly.
Here are the ingredients and instructions (copy/pasted from her site, you can also simply follow the link above):
I didn't have clementines, so instead used 4 small naartjies (tangerines, thank you Wikipedia). I could've also blended the cooked naartjies for a bit longer, because there were a few pieces of skin that were too big for my liking. Also, I think adding a shot or two of Cointreau would be quite tasty. My mom (like Nigella) commented that it was better two days after it was made because by then it was really juicy. Lastly we had pomegranates so instead of icing the cake I just poured some pomegranate rubies over the cake, which also worked rather well.