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Clementine Cake

by . Featured in HOW TO EAT
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Introduction

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.

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.

Clementine Cake

Ingredients

Serves: 8-10

Metric Cups
  • approx. 375 grams clementines (approx. 3 medium-sized ones)
  • 6 large eggs
  • 225 grams white sugar
  • 250 grams ground almonds
  • 1 teaspoon baking powder (see NOTE below)
  • approx. 13 ounces clementines (approx. 3 medium-sized ones)
  • 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 and cook for 2 hours. Drain 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/375ºF. Butter and line a 21cm / 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 and cook for 2 hours. Drain 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/375ºF. Butter and line a 21cm / 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

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.

Tell us what you think

What 57 Others have said

  • I have made this cake 4 times but I have changed the look, once I put ganache in the middle until it dropped all over, so this was funny! Nobody knew it was a clementine cake.
    The other one, I put cream cheese frosting and fresh flowers all around, sorry don`t know the names in English, in Spanish they are "No Me Olvides", it was a hit, people asked me if it was real and could they eat it ?? I always put some fresh ginger juice into the batter. I once put some apricot marmalade dissolved with a little water and also arranged yellow edible flowers all over. Hope this helps to make it more times for your guests and family

    Posted by aidae on 17th April 2016
  • Just made this cake. Turned out beautiful, yummy and moist! Very easy and stress free recipe as well. I need 5 clementines though to get the 375 gr. Will definitely make it again!

    Posted by Kimberly89 on 6th April 2016
  • Made this as dessert for Christmas Day supper/buffet. ( Daughter has gluten allergy) Huge hit... and perfect after the rich flavours of a traditional lunch etc. Have made, also, for Dinner with friends... again huge success. Friend made it herself the weekend after. So simple, so delicious!

    Posted by Oldfloss on 18th January 2016
  • I've already made this cake twice this season, love it! I also add a tsp of vanilla to the final mix and top the cooled cake with roasted slivered almonds, very pretty and delicious.

    Posted by xcw3805 on 6th January 2016
  • I made this cake exactly as written with the addition of a teaspoon of mixed spice. After I took it out of the tin, I drizzled it with melted dark chocolate and served it with whipped cream. Wonderful!

    Posted by louise9404 on 28th December 2015
  • Simply a great cake. We're having it for pud with vanilla ice cream on Christmas Day. Xx

    Posted by Debs123 on 24th December 2015
  • I made this cake the day before Christmas dinner with my friends for our dessert. It's "Delicious", the best cake I ever made and was the easiest one to make. Everyone was impressed and loved the cake. I served it with whipped creme fraiche and sprinkle some clementine's zest over the creme. "OUTSTANDING" Thanks Nigella for this amazing recipe. You're a star.

    Posted by LovePudding on 16th December 2015
  • This cake is very tasty, although I wouldn't really call it a cake. It's too moist for a cake. Also in my opinion it really needs some spice because of the too many eggs. Maybe it's just me but I don't like my cakes smelling like omelette. So, I added some cardamom and orange blossom water and it came out heavenly. As I said very tasty but I am not sure I would make it again if I wanted some cake to have with my tea or coffee. Maybe I am too traditional. But thank you for the recipe anyway!

    Posted by chrisarkounina on 12th November 2015
  • This cake is so easy to make and tastes absolutely delicious. I was glad about the advice to cover with foil while cooking:-)

    Posted by Janeasilver on 29th August 2015
  • 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 March 2013
  • 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 June 2011
  • 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 April 2011
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