This is incredibly easy to make; even if you're stressed out, it won't topple you over into nervous collapse. It's such an accommodating kind of cake: it keeps well, indeed it gets better after a few days, and it is perfect either as a pudding, with some creme fraiche, or as cake.
It 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. This is the easiest cake I know.
Recipe posted by Nigella
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Wondering about the almonds, do they need to be blanched or can the skins be left on? Also raw or roasted?
Posted by anker50 on 28th Apr 2011 at 15.28
I made this cake using oranges, it was amazingly moist and the texture was to die for but all I could taste was the bitter pith of the oranges. Clementines aren't readily available in NZ, what is the best thing to substitute them with? I used Navel oranges, or is there something else I can do to override this taste?
Posted by cparlane on 6th Jun 2011 at 7.33
This cake is totally AMAZING! What a totally wonderful way to use up my oranges. Thanks Nigella
Posted by Noisy on 3rd Aug 2011 at 10.57
I just wanted to say thank you for a fabulous recipe! I baked a version of this delightfully pudding-ish-cake, substituting in blood oranges (and some extra sugar to make up for the relative tartness) for a recent work function, it was well loved by my two gluten-intolerant colleagues and everybody else as well.
Posted by tuckettk on 16th Aug 2011 at 9.45
You know what? Yesterday I made this cake replacing the clementines with 5 limes. I used 250 grams of demerara sugar instead of 225 grams of caster sugar and the outcome was..... delicious! Just a hint of bitterness, lovely. Lovely!
Posted by Rodrigo-Andrés on 7th Oct 2011 at 10.03
Wonderfully moist delicous cake, lightly whipped cream and you have a lovely desert
Posted by Wenswam on 12th Oct 2011 at 0.09
I add ginger, powdered cloves, ground black pepper, nutmeg and cinnamon. Then just a twist of salt to bring the flavour forward. Turns this superb recipe into a spicy gluten free Christmas cake.
Posted by audiojumble on 22nd Oct 2011 at 14.29
I made coffee, orange liqueur for Christmas last year and used the oranges (that had been marinating in vodka for 44 days) in place of the clementines (I didn't boil them first); absolutely fabulous - needless to say I'm making it again this year!
Posted by sandraltsmith on 13th Dec 2011 at 20.50
This is simply the most divine cake ever, and the kind you would expect to be charged a fortune for in a bistro, if it was to be served with some high quality vanilla ice cream and perhaps a dusting of icing sugar, I can't actually believe I made such a delicious cake myself as I am usually a no-hoper in that department!
Posted by cag22 on 17th Jan 2012 at 14.58
I made this wonderful cake it was amazing, now I'm wondering if you could make it with bananas?
Posted by dawnb1 on 25th Jan 2012 at 23.16
I also submitted this as a Kitchen Query, but it appears there is a chance it will not be answered so I will try the audience out there. If you have successfully made this cake before, approximately how many clementines does it take? I have a kitchen scale, but it seems since these fruits are typically fairly uniform in size, it would be a simple thing to just say it takes about 5 or 6 clementines. Thank you!
Posted by mitchela on 6th Jan 2013 at 21.09
I am not a baker I am a buyer but making Nigella's Clementine cake for the first time. It isn't in the oven.... I will let you know how zinger on. I have to say it has been a doddle so far. I suppose the proof really will be in the pudding. Wish me luck
Posted by Grooney on 19th Jan 2013 at 19.53
This recipe takes 3 clementines, for the person above who was asking. :) Made this for the first time tonight, and it's absolutely delicious. Like an orangey version of lemon drizzle cake without the need for the drizzle. Moist, sticky, and bursting with flavour.
Posted by elledee on 26th Jan 2013 at 20.33
I have tried this cake a couple of times. I must say everyone who has tried it, absolutely loved it! Yum!
Posted by Mertie on 27th Jan 2013 at 8.49
Can this cake be made without almonds? I'd love to make it for my family, but nut allergies are an issue.
Posted by Alicia B on 1st Mar 2013 at 19.44
I slice the cake in two, and put orange marmelade in between. Then I cover the cake in melted dark chocolate. You could even spash in some orange-liqueur. (Cointreau for instance)
Posted by RonaldHM on 11th Mar 2013 at 19.28
I've made this delicious cake twice - once with clementines, once with lemons. I definitely preferred the tartness of the lemons! I added 1 tsp extra almond extract and a bit of extra baking powder. Delightful! Perhaps I'll try it with ruby red grapefruit next.
Posted by Eggsneptune on 19th Apr 2013 at 14.17
I made this cake for mother's day, and it turned out wonderful, with it tasting even better a few days later. You can see the results on my blog: http://eyeandtheworld.blogspot.com/2013/05/affection.html
Posted by dinkbeest on 16th May 2013 at 22.18