Hi Martin, I made this last night but as I'm based in the UK where fan ovens are the norm, I reduced the cooking temperature by 15°c. The cake turned out delicious but I'm not sure correctly, as the centre is a completely different texture to the surroundings. It looks more like a moist slab of custard. Could I possibly send you a photo somewhere and you may be able to advise where I went wrong?
Hmmm. Send me a photo. Every oven is so different, so that’s probably part of the equation. It should be sort of like a tender, but not custard-y, pound cake in texture.
We managed to wait 24 hrs to serve this cake and it was SO worth it! Scrummy and moist. Will serve it with softly whipped cream and berries next time. Thank you!
Howdy. I don't know if that substitute would work. Almond flour adds moisture and keeps the cake tender. More all-purpose flour might make the cake dryer and tougher. If you can't eat nuts but seeds are ok, something like sunflower seed flour or un-toasted sesame seed flour would be best.
OK. I let them „swim“. What a fast and easy recipe! Seems to be amazingly moist. Taste test tomorrow, cuz I take your tip about waiting seriously. Verdict tomorrow!
Beautiful! It reminds me of an almond flour Madeira cake I make (and I agree- almond flour alone has a weird texture, I also use a combo)
Thanks, Rachel! It is a lot like a Madeira cake, but much more moist and with a bigger punch of flavor.
I'm going to have to make it!
Hi Martin, I made this last night but as I'm based in the UK where fan ovens are the norm, I reduced the cooking temperature by 15°c. The cake turned out delicious but I'm not sure correctly, as the centre is a completely different texture to the surroundings. It looks more like a moist slab of custard. Could I possibly send you a photo somewhere and you may be able to advise where I went wrong?
Hmmm. Send me a photo. Every oven is so different, so that’s probably part of the equation. It should be sort of like a tender, but not custard-y, pound cake in texture.
We managed to wait 24 hrs to serve this cake and it was SO worth it! Scrummy and moist. Will serve it with softly whipped cream and berries next time. Thank you!
Thank you for making it!
Made it vegan with egg replacer and Earth Balance. Delicious.
Incredible! Thank you!
This sounds exceptional -- adding it to my list!
Thanks, Lukas!
So pretty! I’m a sucker for citrus cakes 💛🧡💛
Same! Thank you, Betty!
That colour 🤩🤤
☀️
Wow 🤩
Thanks!
You had me at Creamsicle. Brilliant as ever, Martin!
Thanks, Valerie!
Hi. Can’t use almond flour. Can I sub AP? Thanks!
Howdy. I don't know if that substitute would work. Almond flour adds moisture and keeps the cake tender. More all-purpose flour might make the cake dryer and tougher. If you can't eat nuts but seeds are ok, something like sunflower seed flour or un-toasted sesame seed flour would be best.
Thanks so much!
Question: How do I prepare the clementines if I don‘t own a micro-wave?🤦🏼♀️
Nigella Lawson swimmers the whole clementines for an hour, so you might want to try that. Let me know how it turns out!
OK. I let them „swim“. What a fast and easy recipe! Seems to be amazingly moist. Taste test tomorrow, cuz I take your tip about waiting seriously. Verdict tomorrow!
Thanks. Will try that!