If you adore vibrant, citrusy desserts that pack an unexpected punch of flavor and texture, then Nigella’s Clementine Cake Recipe is about to become your new obsession. This cake is not just any citrus cake; it’s a moist, fragrant celebration of clementines that keeps all their beautiful bitterness and sweetness in perfect harmony. With its simple ingredients and straightforward steps, Nigella’s recipe transforms humble fruit and pantry staples into a cake that feels both rustic and refined. Each bite delivers a perfect balance of tangy zest and tender almond crumb that’s irresistibly cozy and fresh all at once.
Ingredients You’ll Need
Getting these ingredients together is a breeze, yet each one plays a crucial role in building the cake’s signature flavor, texture, and structure. From the bright clementines to the ground almonds, everything adds its own magic.
- 4 or 5 clementines (or any other oranges – total weight approx 375g): The star of the show, offering juicy sweetness with a hint of natural bitterness from the rind.
- 6 large eggs, at room temperature: These bind everything together and help create that wonderfully moist texture.
- 250g caster sugar: Provides the perfect level of sweetness that elevates the citrus without overpowering it.
- 250g ground almonds: Adds a delicate nuttiness and an irresistibly soft crumb to the cake.
- 1 teaspoon gluten free baking powder: Ensures a gentle rise while keeping the cake light and fluffy.
How to Make Nigella’s Clementine Cake Recipe
Step 1: Simmer the Clementines
This step is where the magic begins: place whole clementines in a large pot of cold water and bring it to a boil. Then partially cover the pot and let them simmer gently for about two hours. This slow cooking softens the fruit and mellows the bitterness of the peel. After draining, once cool enough, slice them in half, scoop out the pips, and get ready to turn the whole fruit into a luscious puree.
Step 2: Puree the Clementines
Pop those tendered clementines into a food processor and blitz until roughly pureed. Don’t worry if there are bits of rind—that’s exactly what gives the cake its signature depth and slightly bitter punch. If you prefer, doing this by hand with a knife and fork works too, but that food processor ensures a smooth, uniform batter.
Step 3: Prepare the Oven and Tin
While the oranges are cooling or once your puree is ready, preheat your oven to 180C/160Fan/350F/gas mark 4. Grease a 21cm round cake tin and line both the base and sides with baking paper to keep the cake delicate and prevent sticking.
Step 4: Mix the Batter
Into the same food processor, add the eggs, caster sugar, ground almonds, and gluten free baking powder along with the orange puree. Pulse until everything melds into a smooth, orangey batter that smells like sunshine on a plate. The combination here is pure genius—almonds and oranges marry perfectly to create moistness and flavor.
Step 5: Bake the Cake
Pour your batter straight into the prepared tin and bake for around 40 to 50 minutes. You’ll know it’s done when a skewer inserted comes out clean, and the cake has a light golden crust. Once baked, let it cool completely in the tin—that way it sets beautifully and stays wonderfully moist.
How to Serve Nigella’s Clementine Cake Recipe
Garnishes
A dusting of powdered sugar is classic and elegant, gently highlighting the cake’s golden top and hinting at sweetness within. For a fresher touch, try scattering some thin clementine slices or candied citrus peel on top. A dollop of crème fraîche or a spoonful of lightly whipped cream adds a luxurious, creamy contrast to the citrusy tanginess.
Side Dishes
This cake pairs beautifully with simple sides that don’t compete with its delicate flavor—think vanilla ice cream or a citrusy yogurt. Fresh berries can brighten the presentation too, while a small pot of fragrant Earl Grey tea brings out the almond undertones perfectly. It’s a fantastic dessert for an afternoon tea or a casual weekend treat.
Creative Ways to Present
Try serving slices of Nigella’s Clementine Cake Recipe on a rustic wooden board with fresh sprigs of mint or rosemary for color and aroma. Or, slice the cake into small squares and serve them topped with a spoonful of honey and toasted almonds for a stunning dessert platter. You could even layer pieces with cream cheese frosting and clementine segments to create a simple, stunning trifle.
Make Ahead and Storage
Storing Leftovers
Leftover Nigella’s Clementine Cake Recipe keeps wonderfully well in an airtight container at room temperature for up to 3 days, retaining its moist texture and zesty aroma. If your kitchen is warm, you might want to pop it in the fridge to keep fresh, but allow it to come to room temperature before serving for the best flavor.
Freezing
This cake freezes beautifully, making it a perfect make-ahead option. Wrap slices tightly in plastic wrap and foil, or place them in an airtight container and freeze for up to 2 months. Defrost overnight in the fridge and bring to room temp before enjoying that unmistakable orange-almond magic.
Reheating
If you want to enjoy your cake warm, simply place a slice in a low oven (about 150C/300F) for 10 minutes or microwave softly in 20-second intervals until just warmed through. The cake’s natural moisture means it stays delightful and soft when gently reheated.
FAQs
Can I use regular oranges instead of clementines?
Absolutely! While clementines are slightly sweeter and less sour, any small, sweet orange variety will work beautifully in Nigella’s Clementine Cake Recipe. Just make sure to simmer them properly to soften the peel and reduce bitterness.
Is this cake gluten free?
It sure is! Thanks to the ground almonds and gluten free baking powder, Nigella’s Clementine Cake Recipe is naturally gluten free, making it a wonderful choice for those avoiding gluten.
How long should I simmer the clementines?
Two hours is the magic number here. This slow simmer softens the fruits completely so you can puree everything, rind included, which is essential to the cake’s moist texture and unique citrus character.
Can I make this cake without a food processor?
Yes! You can mince the cooked clementines finely by hand and whisk the eggs and sugar vigorously to develop the batter. It will take more elbow grease but the results are still fantastic and rewarding.
What’s the best way to store the cake if I’m serving it the next day?
Keep Nigella’s Clementine Cake Recipe covered in an airtight container at room temperature. This helps maintain its moistness and fresh citrus aroma until you’re ready to enjoy it without turning dry.
Final Thoughts
If you’re after a cake that’s bursting with personality and all the joys of citrus in every bite, I cannot recommend Nigella’s Clementine Cake Recipe enough. It’s one of those recipes that feels like a warm hug after a long day yet impresses effortlessly when shared with friends. Give it a try and let those tender, fragrant oranges take center stage in your baking repertoire—you’ll wonder how you ever lived without this cake in your life.
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Nigella’s Clementine Cake Recipe
- Prep Time: 2 hours 10 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
Nigella’s clementine cake is a moist, flavorful almond cake made with whole boiled clementines, eggs, caster sugar, and ground almonds. This gluten-free cake combines the natural sweetness and slight bitterness of clementine peel with a soft, dense texture, making it a delightful citrus dessert perfect for any occasion.
Ingredients
Fruits
- 4 or 5 clementines (or any other oranges) – total weight approx 375g
Wet Ingredients
- 6 large eggs, at room temperature
Dry Ingredients
- 250g caster sugar
- 250g ground almonds
- 1 teaspoon gluten free baking powder
Instructions
- Boil the Clementines: Place the whole clementines in a large pan of cold water. Bring to a boil, then partially cover with a lid and simmer for about two hours. Drain and discard the cooking water. Allow the oranges to cool enough to handle, then cut them in half and remove the seeds.
- Puree the Oranges: Put the boiled clementines, including rind and pith, into a food processor. Blitz to create a rough puree. Alternatively, this can be done manually with a knife and mash or blender if preferred.
- Prepare the Cake Tin and Oven: Preheat the oven to 180°C (160°C fan), 350°F, or gas mark 4. Grease and line the base and sides of a 21cm round cake tin with baking paper to ensure the cake does not stick.
- Make the Batter: Add the eggs, caster sugar, ground almonds, and gluten free baking powder to the food processor with the orange puree. Pulse the mixture until it forms a smooth, even batter.
- Bake the Cake: Pour the batter into the prepared cake tin, spreading it evenly. Bake in the preheated oven for about 40 to 50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin before removing and serving.
Notes
- The cake has a dense and moist texture because it contains the whole boiled fruit, including peel.
- Ensure the clementines are simmered gently and for the full two hours to remove bitterness from the peel.
- Using a food processor for pureeing and mixing helps achieve a smooth batter but can be done by hand for a more rustic texture.
- Check doneness with a skewer; the cake can slightly wobble at the center but the skewer should come out clean.
- This cake is naturally gluten free due to the use of ground almonds and gluten free baking powder.
