This time I got 6 mandarines. I don't mind them, but I don't really like the smell of them when you peel them, and it sticks under your nails and on your skin all day. Do not like.
Option 1 - let them sit in the box until they go off without eating them.
Option 2 - let them sit in the fridge until they go off without eating them.
Option 3 - eat them.
Options 1 and 2 have happened before. Don't judge me, you too have left stuff in your fruit n veg drawer in the fridge so long it no longer resembles what it once was. I refuse to believe I am the only one this happens to.
Anyway obviously, option 3 has to happen, because waste sucks.
I made cake. It is delicious.
Dense but not claggy, sweet but with a punchy lemon edge. Much better than a similar cake I had made before, which requires the lengthy boiling of the mandarins, that stunk the house out. This one is just gorgeous, all over.
It looks plain... Don't judge a cake by it's cover.
Adapted from Ottolenghi's cake from Jerusalem
200g unsalted butter
380g caster sugar
4 clementines, zest grated, and juiced
Grated zest and juice of 1 lemon
280g ground almonds
1/2 tsp ground cardamom
5 medium free-range eggs, beaten
1) Preheat the oven to 160C. Lightly grease a 24cm spring-form tin, and do what you gotta do to stop the cake sticking.
2) Put the butter, 300g of the sugar (the remaining 80g is for the syrup) and citrus zest in a mixer bowl, and use a paddle attachment to combine. Add about half the ground almonds a spoonful at a time and continue mixing.
3) Add the eggs one at a time, scraping the bottom and sides of the bowl as you go. Add the remaining almonds and ground cardamom and work until the mix is smooth.
4) Spread the cake batter inside the tin, and bake for 50-60 minutes - a skewer should come out a little bit moist.
5) When the cake is almost cooked, in a small pan bring to a boil the remaining sugar and citrus juices (the juices should add up to about 120ml), then remove from the heat. The moment the cake comes out of the oven, pour over the hot syrup, making sure it all soaks through. Leave to cool down in the tin.