I’ve been looking forward to this weekend for over a month. I can’t believe it’s finally here! A three day weekend is always welcome, but this one is special. Kramer and I have been in New York for four and a half years, but we’ve never traveled upstate before. I guess renting a car and a house and all of that seemed like a lot of trouble for a trip that is really only a few hours from home. Vacations for us usually meant leaving the state, if not the country. However, we’ve been lucky enough to know someone who is letting us use their home upstate near the Catskills this weekend and I couldn’t be more thrilled. There is going to be hiking, relaxing, reading and, of course, grilling. I splurged on two thick steaks and I can’t wait to get them over the fire. Honestly, these are the biggest steaks that I’ve ever purchased. And I plan to eat the whole thing. Can anyone recommend any comedy albums or podcasts that we should download for the ride up? I figure we will need something to keep us thoroughly entertained. Dan Harmon’s podcast is a no brained, but any other suggestions would be much appreciated!
The roof at our new offices, me looking super excited, and a lovely afternoon a few weeks back at Maison Premiere.
Other than our magical trip into the wilderness, we’ve jam packed this weekend with other exciting activities. We’re hoping to have the energy on Sunday night to go out and grab some Maryland-style crabs with friends, and then Monday is the big leagues: the first Rockaway Beach trip of the season. That means that it is officially summer. I can’t wait to eat a fish taco from Rockaway Taco and drink some frozen sangria from Rippers. There are also a multitude of other food and drink options out there, but those are what I crave all year long. I’ll be ready to bust out my SPF100 and soaking in the sunshine in no time at all.
I made this cake what seems like ages ago, but it got pushed behind other projects until now. It’s a Nigella recipe, so I figured it had to be good. It was kind of weird cake to make, mostly because you boil clementines for hours until they are completely soft, then you puree the whole things, skin and all. I was worried the cake would be a bit bitter, and I even read a million reviews and comments on the cake that said it wouldn’t be that way, but for some reason I didn’t trust it. Joke’s on me, because it was a lovely cake. The original recipe used ground almonds in place of flour, but I just used flour and the texture and taste were perfect. I’m sure that using ground almonds would result in an even more delicate cake, but plain old all-purpose did the trick for me. I brought this cake into my office and had multiple people tell me it was one of their favorite things that I had ever made, so there you go. Sometimes the simplest things are best. I’m going to make this again for our next barbecue – its unfussiness is perfect for being scooped up with just your hands and eaten happily out of a napkin. You can dust the top of the cake with powdered sugar for presentation, but it’s excellent all on its own.
Okay, so first, you’ll boil your clementines for 2 hours – you can add extra water as needed.
When you slice them in half, you’ll see that they look almost candied.
Then puree them.
Pour the batter into a spring-form pan and bake until set, about 30-40 minutes.
- 3-4 large clementines (about 375 grams in total)
- 6 eggs
- 1 cup + 2 tablespoons (225 grams) granulated sugar
- ½ teaspoon almond or vanilla extract
- 2 cups (255 grams) all-purpose flour
- 1 heaping teaspoon baking powder
- powdered sugar, for sprinkling (optional)
- Place the clementines in a pot of cold cover (enough water to completely cover the fruit), bring to a boil and then simmer for 2 hours. Drain the clementines, cut them in half, and remove any seeds (if there are any at all, mine had just a few). Quarter the clementines, then place in a blender or food processor and puree until smooth (you can also feel free to finely chop the fruit by hand, but you will have a coarser cake).
- Preheat your oven to 375 degrees F. Generously butter a 10-inch springform pan (and/or line with parchment, if you like - I didn't).
- Beat your eggs together, then add in the sugar and almond extract. Whisk together your flour and baking powder, then add in ⅓ of the flour mixture to the batter, followed by half of the pureed clementines, then ⅓ of the flour, the rest of the clementines, then finally, the rest of the flour mixture. Mix until just moistened.
- Pour the batter into your prepared pan, and bake for 30-40 minutes, until just golden on top. Remove from the oven and cook on a wire rack until cool to the touch, then remove from the springform pan and sprinkle with powdered sugar, if desired.