Clementine Cake
by Nigella. Featured in HOW TO EATIntroduction
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.
Ingredients
Serves: 8-10
- 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
- Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for 2 hours. 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.
- 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.
- 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.
- 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.
- Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for 2 hours. 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.
- 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.
- 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.
- 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
NOTE: to make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether.
NOTE: to make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether.
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Show more commentsMaking this for a Christmas in July party, alas I won’t be able to rest the cake for a day before eating, however it is delicious eaten on the same day. It is ideal for gluten intolerant guests and is easy to make. A bonus for me is that the mandarins & eggs are from our backyard. Thank you for this recipe when you want to make a cake which is different to the usual offerings.
My family been making this as our go-to cake for decades now. Birthday, Easter, New Baby, Christmas. I'm making it again today (my birthday tomorrow) and was thinking of adding in some blueberries just for a change. We use Stevia instead of sugar (halve the quantity) so its perfect for our gluten intolerant diabetic family members, and those on a low carb diet! Everyone who has some wants seconds, and friends are always impressed. Freezes very well in individual slices.
What a dream of a cake! I replaced the refined sugar with 3/4 cup coconut sugar and added 1 tbsp of molasses. Used mini spring forms and cut the cooking time in half. Enjoyed greatly by all!!
I've tasted the Clementine Cake for the first time as a birthday treat in a friend's home. It's delicious! Finally I can make this cake for a few friends who don't choose flour in their diet. Great!
Made this over the holidays and it's been requested FOUR MORE TIMES. It's absolutely delicious.
I have started to beat the eggs until thick and light, to give the cake a little more height and lift. The only potential downside to this would be drying it out, but this cake is so moist that it isn't a problem.
If you use natural ground almonds (with the skins) the crumb has an attractive speckled look.
It's excellent glazed with melted strained marmalade.
Lovely recipe and very easy. I omitted the sugar completely and this made the taste more tart, which means you can add sweetness with cream/ice-cream and raspberries.
Like Ilovefood, I microwave the clementines/oranges: place whole fruit in a large glass bowl, enough to fit side by side & cover with just enough boiling water. Microwave for 10 min on high. Take out of the water and put in a fresh ( cool) bowl. While in bowl (to save the juices) cut in half or quarters & cool. Fruit will be ready to blitz in about 20 min.
to avoid the "boiling for 2hrs" my tip is to microwave lots of clementines until soft & blitz. I weigh 375g portions, bag them and put in the freezer, to avoid that last minute baking session where I have no clementines!
Amazing cake, seriously moist, as if it's been soaked in syrup. Went down a storm with the family (didn't last long) who have requested it again! I did need quite a few clementines (around 8 small ones) to get the 375g after boiling as they did shrink a bit, and needed to cover it with foil after about 20 mins but it was so easy to make. Highly recommended!
I have my clementines boiling to make this again today. It is a request from my friends who are coming to tea tomorrow. They loved it the first time I made it for them. Enough said!!
Loved this recipe. The cake was lovely and moist and really tasted of clementines. Will try with lemons and tangerines next. My only disappointment was that it did crack a little at the edges when removing from the tin.
I made this cake at the weekend and it was so moist and absolutely delicious. I did add a lemon simply because the clementines I had were small. If you want a nice dessert and impress at the same time do try Nigella's Clementine Cake.