Clementine Pulp For Cake

Our answer

Nigella's Clementine Cake (from HOW TO EAT) is made with whole clementines that are cooked until soft and then processed to a pulp. The pulp includes the skin as well as the flesh of the fruits and will taste slightly bitter at this point because of the pith of the clementines. But once you have added the sugar and other ingredients the flavour should mellow.

Also make sure that you use thin-skinned fruits as the more pith there is, the more pronounced the bitterness will be. Clementines should have a very thin skin with a smooth finish and sometimes in the UK they are now described as "easy peelers". Avoid using fruits with a thicker, more mottled skin.