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One of my favourite cozy bakes. It is so simple and easy to do and the end result is delicious.

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Mindful Baking ep2: Marmalade Loaf Cake Recipe

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Nigella Lawson's fabulous chocolate cake

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Nigella Lawson's fabulous chocolate cake

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Works every time. Both light and decadent!

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Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one Friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs. And please read the Additional Information section at the end of the recipe before proceeding.

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Nigella Lawson's olive oil chocolate cake - wheat and dairy free

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Nigella Lawson's olive oil chocolate cake - wheat and dairy free

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Doesnt sacrifice ANY deliciousness. Good for folk with dietary restrictions AND everyone else!

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Although I first came up with this recipe because I had someone coming for supper who - genuinely - couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included.

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For those of you have watched it the anime Food Wars! (Shokugeki no Soma) you will know that there is a lot of delicious looking food and vivid representations of people’s reactions to that food. The first main dish we see in the show is the Gotcha Roast Pork. This is a fairly easy recipe to replicate and very tasty too. Cooking is like art and you can alter recipes to your own personal tastes this is my own take on the dish.

You will need

·       1KG of Potatoes

·       1 medium to large white onion

·       1 Head of Cauliflower or 6 Mushrooms

·       Milk or Light Cream

·       Fresh Rosemary

·       Thick Cut Bacon (2 pieces per package)

·       Dark Red Wine (Pinot Noir)

·       Sake

·       Butter (Unsalted)

·       Olive Oil

·       Minced Garlic

·       Dark Soy sauce

·       Honey

A few extra kitchen accessories you will need are scissors and butchers’ twine and tin foil.

To start peel and chop the potatoes and add them to a pot of boiling water with a pinch of salt. Boil the potatoes until they are soft.

While the potatoes are boiling Heat some oil (or butter) in the pan and add the diced onion, sauteing them until they are soft and almost translucent. Then add the diced cauliflower (or mushrooms) and sauté until everything is fragrant and soft. Leave to the side for now once cooked.

Once the potatoes are boiled mash them with butter and milk or light cream whichever you prefer. Once the potatoes are mashed take the onion and cauliflower/mushrooms from earlier and mix them together. Once mixed leave to cool until it is cool enough to handle.

Make sure your hands are clean for this part as this is where we start shaping the mixture.

Scoop up some of the potato mix and shape into a ball roughly the size of a tennis ball. Once shaped wrap the bacon around it making sure to cover the potato mix completely.

Secure the bacon using the butchers’ twine. Place the fresh rosemary on the packages under the twine to secure it to them.

Repeat this process until you have used all the potato mix.

Place the packages on a tray lined with tin foil and place in a pre-heated oven at 200°C (392°F) for 45 minutes.

While the pork is roasting it’s time to prepare the sauce.

Heat up the pan to a medium heat and add 2 table spoons of soy sauce, 2 table spoons of minced garlic 1 table spoon of honey, 100ml of sake, and 400ml of wine. Once it’s hot whisk in the butter and let it cook for about 10 minutes. This will cook off the alcohol quickly. Put to the side and re heat when the pork is ready!

Once the pork is ready take it out of the oven and leave to rest for 5- 10 minutes then serve with the reheated sauce.

Dig in and enjoy folks!

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This is an excellent cake for those with allergies. It is very easy to make and make a very moist, delicious cake.

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More Nigella recipes

by Nigella. Featured in HOW TO EAT

Print me

Introduction

This is a wonderfully damp, dense and aromatic flourless cake: it tastes like one of those sponges you drench, while cooling, with syrup, only you don't have to.

And it's such an accommodating kind of cake, too: it keeps well, indeed it gets better after a few days; and it is perfect either as a pudding with creme fraiche, or as a sustaining slice with a mug of tea at any time of the day.

For US cup measures, use the toggle at the top of the ingredients list.

This is a wonderfully damp, dense and aromatic flourless cake: it tastes like one of those sponges you drench, while cooling, with syrup, only you don't have to.

And it's such an accommodating kind of cake, too: it keeps well, indeed it gets better after a few days; and it is perfect either as a pudding with creme fraiche, or as a sustaining slice with a mug of tea at any time of the day.

For US cup measures, use the toggle at the top of the ingredients list.

Photo by Jonathan Lovekin

(UK only)

Please note that we've now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella's recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Yields: 8-10 slices

approx. 375 grams clementines (approx. 4)

6 large eggs

225 grams white sugar

250 grams ground almonds

1 teaspoon baking powder (see NOTE below)

approx. 13 ounces clementines (approx. 4)

6 large eggs

1¼ cups granulated sugar

2¼ cups almond meal

1 teaspoon baking powder (see NOTE below)

Method

1. Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for 2 hours (and see Additional Info below for alternative methods). Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 inch Springform tin.

2. You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

3. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.

4. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.

1. Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for 2 hours (and see Additional Info below for alternative methods). Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 inch Springform tin.

2. You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

3. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.

4. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.

Additional Information

It is possible to cook the clementines more quickly in a microwave, pressure cooker or Instant Pot.
For a microwave, you can cook the clementines on high (800-900 W) in a covered dish (with a steam vent) with a little water for approx. 8-10 minutes, turning halfway.
For a pressure cooker, cover with water, bring up to pressure then cook for approx. 15 minutes.

NOTE: to make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether.

MAKE AHEAD / STORE:
Store the cake in an airtight container in a cool place for up to 7 days. The cake can be frozen, wrapped in a double layer of plastic wrap and a layer of foil, for up to 3 months. You may prefer to freeze the cake still sitting on the base of the springform pan, for extra support. Unwrap and thaw at room temperature for about 3 hours.

It is possible to cook the clementines more quickly in a microwave, pressure cooker or Instant Pot.
For a microwave, you can cook the clementines on high (800-900 W) in a covered dish (with a steam vent) with a little water for approx. 8-10 minutes, turning halfway.
For a pressure cooker, cover with water, bring up to pressure then cook for approx. 15 minutes.

NOTE: to make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether.

MAKE AHEAD / STORE:
Store the cake in an airtight container in a cool place for up to 7 days. The cake can be frozen, wrapped in a double layer of plastic wrap and a layer of foil, for up to 3 months. You may prefer to freeze the cake still sitting on the base of the springform pan, for extra support. Unwrap and thaw at room temperature for about 3 hours.

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This is a wonderfully damp, dense and aromatic flourless cake: it tastes like one of those sponges you drench, while cooling, with syrup, only you don't have to.