Author Notes
Usually, I follow original Nigella Lawson’s recipes for Clementine Cake and make with Clementine and almond flour. This time I used blood oranges and shredded unsweetened coconut instead. If I have to cook citrus for two hours, usually I will cook for 2-3 cakes and store them in the freezer. —anka
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Ingredients
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350 grams
blood oranges (about 2 medium)
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6
large eggs
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225 grams
white sugar (1 cup)
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250 grams
shredded unsweetened coconut (about 3 cups)
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1 teaspoon
baking powder
Directions
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Put the blood oranges in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and when cool remove the seeds if there is any. Put the blood oranges; skins and all in a food processor.
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Preheat the oven to 180ºC/350ºF.
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Line a 21cm / 8 inch or 23 cm / 9 inch spring form with parchment paper.
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Add all the other ingredients to the food processor and mix.
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Pour the cake mixture into the prepared pan and bake for an hour, cover with foil first 40 minutes.
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Remove from the oven and leave to cool in a springform.
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Serve.
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It will be even better the next day.
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