CLEMENTINE CAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
Provided by Nigella Lawson : Food Network
Categories dessert
Total Time 2 hours 50 minutes
Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Yield 1 (8-inch) cake
Number Of Ingredients 5
Steps:
- Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
- Preheat the oven to 375 degrees F.
- Butter and line an 8-inch springform pan with parchment paper.
- Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
- Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
NIGELLA LAWSON'S CHOCOLATE BISCUITS RECIPE | DELICIOUS ...
Nigella Lawson calls these simple chocolate biscuits ‘Granny Boyd’s biscuits’ after her editor’s granny, who gave her the recipe. And, as Felicity Cloake says in her article on how to cook the perfect chocolate biscuits, ‘these biscuits are so fine-textured they actually melt on the tongue’. If you prefer cookies, we can guarantee our best ever chocolate chip cookies won’t disappoint.
Provided by delicious. magazine
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield Makes 24 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 190°C/170°C fan/gas 5. Sift together the flour and cocoa powder into a mixing bowl and set aside.
- Cream together the butter and sugar until light and pale in colour (you can use a wooden spoon but it’s easier and quicker with an electric hand whisk).
- Mix in the sifted flour and cocoa – the mixture might look as if it needs liquid to bring it together, but keep working in the ingredients and it will form a dough.
- Working quickly, roll the dough between the palms of your hands into walnut-sized balls and arrange on the baking sheets, spaced well apart. Flatten the cookie dough balls with the back of the fork.
- Bake the cookies in the preheated oven for 5mins, then turn the temperature down to 170°C/150°C fan/gas 2 for a further 15-20 mins.
- The biscuits should feel firm on top but not hard. Remove from the oven and transfer to cool on a wire rack, before storing in airtight container.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
More about "nigella chocolate loaf cake recipes"
NIGELLA LAWSON'S CHOCOLATE RASPBERRY PAVLOVA RECIPE ...
From deliciousmagazine.co.uk
Total Time 0 minutes
Calories 368kcals per serving
- When you’re ready to serve, lift onto a large, flat-bottomed plate. Whisk the cream until thick but still soft, pile it on top of the meringue, then scatter over the raspberries. Sprinkle the fruit haphazardly over the top, letting some fall, as they will, on the plate’s rim. Sprinkle over the grated chocolate to serve.
CHOCOLATE AND BANANA LOAF - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1. Preheat the oven to 180°C/gas mark 4. Grease 1 x 900g loaf tin and line with baking paper or a loaf tin liner.
2. Cream the butter and sugar in a bowl with an electric hand mixer. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat again briefly. Sift the flour and baking powder into a bowl, then gradually add to the creamed butter and sugar and beat again until well combined. Beat in the mashed bananas and finally stir in the chocolate pieces.
3. Pour the mixture into the loaf tin and level it out with a spatula. Bake in the centre of the oven for 50 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin to cool.
4. This loaf cake is best served warm. Keep any uneaten cake in an airtight container at room temperature for about 3 days.
PRODIGIOUS PAVLOVA RECIPE BY NIGELLA LAWSON | STUNNING ...
From thehappyfoodie.co.uk
Preheat the oven to 180°C/gas mark 4. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it; I pencil round a cake tin that size.
Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.
Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
Put in the oven and immediately reduce the heat to 120°C/gas mark 1/2. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month.
When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment.
Whip the cream until thickened but still soft, and pile onto the meringue – on the squidgy part that was stuck to the baking parchment – spreading it to the edges in a swirly fashion.
Cut the passionfruit in half, and scoop out the seeds, and any pulp and juice, into a bowl. Peel the fresh lychees (if using) over the bowl to catch any juice, then remove the stones, tear the lychees into pieces and let them drop into the passionfruit. Tear the drained, canned lychees (if using) likewise, and drop them in, too.
Leave the passionfruit and lychees sitting in their bowl for a moment, while
you liquidize the raspberries with the icing sugar in a blender.Dollop the cream-topped pavlova with the passionfruit and lychees, and their
juices, then zig-zag some red, red, red raspberry sauce over the top, putting the rest in a small jug for people to add to their slices as they eat.Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce.
Freeze ahead tip: Make and freeze the meringue disc for up to 1 month. Thaw in a cool room and finish as recipe.
PRODIGIOUS PAVLOVA RECIPE BY NIGELLA LAWSON | STUNNING ...
From thehappyfoodie.co.uk
Preheat the oven to 180°C/gas mark 4. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it; I pencil round a cake tin that size.
Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.
Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
Put in the oven and immediately reduce the heat to 120°C/gas mark 1/2. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month.
When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment.
Whip the cream until thickened but still soft, and pile onto the meringue – on the squidgy part that was stuck to the baking parchment – spreading it to the edges in a swirly fashion.
Cut the passionfruit in half, and scoop out the seeds, and any pulp and juice, into a bowl. Peel the fresh lychees (if using) over the bowl to catch any juice, then remove the stones, tear the lychees into pieces and let them drop into the passionfruit. Tear the drained, canned lychees (if using) likewise, and drop them in, too.
Leave the passionfruit and lychees sitting in their bowl for a moment, while
you liquidize the raspberries with the icing sugar in a blender.Dollop the cream-topped pavlova with the passionfruit and lychees, and their
juices, then zig-zag some red, red, red raspberry sauce over the top, putting the rest in a small jug for people to add to their slices as they eat.Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce.
Freeze ahead tip: Make and freeze the meringue disc for up to 1 month. Thaw in a cool room and finish as recipe.
CHOCOLATE-CHIP BANANA BREAD RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.
CLEMENTINE CAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
Reviews 4.4
Total Time 2 hours 50 minutes
Category dessert
- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
NIGELLA LAWSON'S CHOCOLATE BISCUITS RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Total Time 55 minutes
Cuisine British recipes
Calories per serving
- The biscuits should feel firm on top but not hard. Remove from the oven and transfer to cool on a wire rack, before storing in airtight container.
NIGELLA LAWSON'S CHOCOLATE RASPBERRY PAVLOVA RECIPE ...
From deliciousmagazine.co.uk
Total Time 0 minutes
Calories 368kcals per serving
- When you’re ready to serve, lift onto a large, flat-bottomed plate. Whisk the cream until thick but still soft, pile it on top of the meringue, then scatter over the raspberries. Sprinkle the fruit haphazardly over the top, letting some fall, as they will, on the plate’s rim. Sprinkle over the grated chocolate to serve.
CHOCOLATE AND BANANA LOAF - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1. Preheat the oven to 180°C/gas mark 4. Grease 1 x 900g loaf tin and line with baking paper or a loaf tin liner.
2. Cream the butter and sugar in a bowl with an electric hand mixer. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat again briefly. Sift the flour and baking powder into a bowl, then gradually add to the creamed butter and sugar and beat again until well combined. Beat in the mashed bananas and finally stir in the chocolate pieces.
3. Pour the mixture into the loaf tin and level it out with a spatula. Bake in the centre of the oven for 50 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin to cool.
4. This loaf cake is best served warm. Keep any uneaten cake in an airtight container at room temperature for about 3 days.
PRODIGIOUS PAVLOVA RECIPE BY NIGELLA LAWSON | STUNNING ...
From thehappyfoodie.co.uk
Preheat the oven to 180°C/gas mark 4. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it; I pencil round a cake tin that size.
Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.
Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
Put in the oven and immediately reduce the heat to 120°C/gas mark 1/2. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month.
When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment.
Whip the cream until thickened but still soft, and pile onto the meringue – on the squidgy part that was stuck to the baking parchment – spreading it to the edges in a swirly fashion.
Cut the passionfruit in half, and scoop out the seeds, and any pulp and juice, into a bowl. Peel the fresh lychees (if using) over the bowl to catch any juice, then remove the stones, tear the lychees into pieces and let them drop into the passionfruit. Tear the drained, canned lychees (if using) likewise, and drop them in, too.
Leave the passionfruit and lychees sitting in their bowl for a moment, while
you liquidize the raspberries with the icing sugar in a blender.Dollop the cream-topped pavlova with the passionfruit and lychees, and their
juices, then zig-zag some red, red, red raspberry sauce over the top, putting the rest in a small jug for people to add to their slices as they eat.Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce.
Freeze ahead tip: Make and freeze the meringue disc for up to 1 month. Thaw in a cool room and finish as recipe.
CHOCOLATE-CHIP BANANA BREAD RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.
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