There’s a new reality show on TV called The Taste, and one of the judges is my favorite celebrities “cook”– Nigella Lawson. Nigella has been the darling of the British cooking scene for years, and now she’s come to the U.S. in a public way – yeah!
Even after graduating from Oxford University, a job as a food critic and journalist, and numerous successful television shows and cookbooks, Nigella still refers to herself as a home cook. She is known for bringing sexy into the kitchen, and her kitchen is playful and fun.
She appears to be very comfortable in her skin, and she definitely knows how to work a red dress! Now that’s what I call style!
You can find Nigella on The Taste on Tuesday nights, as well as on her website at nigella.com, Facebook, Twitter, or any one of her iphone and ipad apps.
I’m including my version of one of my favorite Nigella recipes.
• 4 clementines
• 6 medium eggs
• 1 c. white sugar
• 9oz ground almonds
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
1. Put the clementines in a pan with some cold water, bring to a boil and cook for 2 hours. Drain and cut each clementine in half. Puree the clementines (skins and all) in a food processor or blender. Preheat the oven to 350 degrees. Butter a glass loaf pan.
2. Beat the eggs by hand adding the sugar, almonds and baking powder and mix well. Add the clementine puree.
3. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you may have to cover with foil after about 40 minutes to prevent the top from burning. Remove from the oven and leave in the pan to cool completely.
I blend a small amount of nutmeg into a tub of Cool Whip and serve it over the cake slices.
* This “cake” is more like a sponge pudding. It is very moist and almost “scoopable.”