Keyword clementine.

cribbed from one of the threads:

https://www.gardenweb.com/discussions/6056638/tangerine-inspiration-needed

https://www.gardenweb.com/discussions/5675955/nigella-s-clementine-cake-make-ahead

https://www.gardenweb.com/discussions/2506263/nigella-s-clementine-cake

https://www.nigella.com/recipes/clementine-cake

Somewhere in the threads is a link to an article about the history. I think I remember the origin being Algerian or somewhere similar, then developed and developed. I wasn't thrilled with my attempt, but I can't say it wasn't my error or first pancake luck, though I followed the recipe. Or it might be just druthers.

I like chiffon cake for citrus.

duh! I never would have thought to search on Clementine! Thank you!!! I'll check those threads now...

Not duh—I remembered the discussion, which I started threads in, and making the cake. ;)

I first knew of this cake as Egyptian orange cake, probably in the 80’s and then found a recipe from The New James Beard. He calls for naval oranges, eggs, ground almonds, sugar. salt, baking powder. his is the only recipe I’ve tried.

Thank you, all! Now I am even more curious about the texture. I was just planning to use whichever almond flour I have on hand -- I think it's Blue Diamond brand right now.

I love Nigella's version; find it's better the next day, but delicious the first day, too. I love how the house smells when the clementines are cooking! eta: Her recipe calls for ground almonds, not almond flour.

Olychick, I noticed the ”ground almonds” in the recipe and just registered that I’d use almond flour. :)

This one is delicious and simple. Sticky citrus sponge cake recipe | BBC Good Food

Thank you for that recipe, floral. It's pretty and 'sticky' always sounds good. :)

AFIK, the difference between ground and flour may be a degree of courseness, and may be blanched and peeled, vs. skin on. I prefer the former for baking. The skin isn't pretty and it's usually bitter. I've baked with finer and coarser, and if the rest is well executed I don't find a real difference, except, perhaps, in chiffon cake.

I started making Nigella's cake before almond flour or ground almonds were as popular and available as they are now (at least around here). I just ground whole almonds in the Cuisinart - never have had a problem with texture or bitterness

They tend to call it almond meal when the skin is still on. I used to grind my own almonds for everything too, including homemade marzipan, but now I bake a lot of gluten-free and wheat-free things, so almond flour is always in the fridge. In any case, when I glanced over Nigella's recipe I didn't see specific info about how the almonds should be ground, or how finely, so, for me, using almond flour isn't any problem at all. :)

I'll have to try it with almond flour and see if it's as good, or if it makes the texture different. It's a bit of a coarse crumb using whole almonds, so I think the texture would be different but maybe not in a bad way.

I think it was around the same time last year that I read a discussion about flourless chocolate cakes. I chose a recipe and made one and it was excellent, but I cannot remember which recipe I used. I think it was a basic sugar, eggs, almond flour, chocolate or cocoa mix, but I really liked the texture!

I have a lot of oranges on my tree right now, and so I might want to try Floral's recipe. However, I would have to make the golden syrup, as I have not seen that in stores here. It seems to be easy enough to make.

How would you make golden syrup Lars? It’s a byproduct of the sugar refining process.

It’s not cheap, but you can get Lyle’s golden syrup on Amazon.

I asked myself the same question. But Google throws up several recipes. How well they copy the flavour of the genuine article I can't tell. And making one's own would complicate the recipe. For me its simplicity is one of its attractions.