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
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
- 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.
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.
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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Show more commentsDelicious and easy to make cake! Takes some time to soften the mandarins but overall was an enjoyable process. Enjoyed with a dollop of cream on the side!
I blitz the clementines in a large bowl with hot water in the bottom and microwave for 10 -15 minutes and then blitz which saves lots of time. Always comes out delicious.
Thank you for this! And for generously sharing so many recipes. I’m baking this for dinner tonight. Merry Christmas!
I LOVED this cake! I made it with two big oranges and lessened the sugar and added a splash of cointreau. Yum!!
I love this cake and make it regularly with oranges. I add a chocolate ganache to the top when cooled so it’s like a giant Jaffa orange cake
I dropped 10g of sugar and added a tablespoon of Disaronno for an almond boozy kick.
Nigella Bites now on the food network channel at 7pm week nights. After a hard day at work watching this cheers me up so much. Nigellas food is pure comfort and . I seem to be living on her fishcakes and this wonderful cake. Agree with addition of zest, clemantine syrup and thyme or bergamont.
Following up on my previous comment re. kicking up the orange flavor. If I may be so bold as to make a suggestion... I zested the clementines, then pressure steamed them in an Instant Pot for 25 min. I then proceeded with the recipe as-is, adding the zest back in to the clementines when processing. It really amped up the orange flavor, and it shaved 1.5 hours off prep time.
I love this cake.
This is really delicious. The only change I might make next time is to add some orange zest, because I want the orange flavor to be stronger. But even as-is, it's fabulous.
I have a similar recipe with thyme added to the cake mixture. Also there's clementine syrup in which you add thyme as well. Absolutely gorgeous cake!
I made it with orange and oats flour adding no sugar and it came incredibly delicious
This is probably the most moist oddly delicious cake I’ve ever had. Thank you so much!