This Nigella Clementine Cake is soft, moist, and bursting with citrus flavor! Made with whole clementines and ground almonds, it’s naturally gluten-free and super easy to make. The best part? It tastes even better the next day!
Ingredients Needed:
- Approx. 375 grams clementines
- 6 large eggs
- 225 grams of white sugar
- 250 grams of ground almonds
- 1 teaspoon baking powder
How To Make Clementine Cake?
- Boil the Clementines: Place the clementines in a pot with cold water. Bring to a boil, cover partially, and simmer for 1¼ to 1½ hours. Drain, discard the water, and let them cool. Cut in half and remove seeds, then blend into a smooth puree.
- Preheat & Prepare: Preheat the oven to 190°C. Grease and line a 20cm springform tin with baking paper.
- Make the Batter: In a food processor, mix the eggs, sugar, ground almonds, and baking powder with the clementine puree until smooth. (If mixing by hand, beat eggs first, then stir in sugar, almonds, and baking powder before adding the puree.)
- Bake the Cake: Pour the batter into the tin and bake for 1 hour. Cover with foil after 40 minutes to prevent over-browning. A skewer should come out clean when done.
- Cool & Serve: Let the cake cool in the tin on a wire rack. Once fully cooled, remove from the tin. It’s even tastier the next day!
Recipe Tips:
- Use Fresh Clementines: Choose fresh, juicy clementines for the best flavor. Avoid dry or old clementines, as they won’t blend smoothly and can make the cake bitter.
- Boil Until Soft: Make sure the clementines are fully soft before blending. If they are not soft enough, the cake will have a rough texture. You should be able to press them easily with a spoon.
- Blend Until Smooth: The clementine puree should be completely smooth with no chunks. If using a food processor, blend for at least 1-2 minutes to ensure a fine texture.
- Cover While Baking: After 40 minutes, loosely cover the cake with foil to prevent the top from burning. This keeps the cake golden while allowing the inside to cook evenly.
- Let It Cool Completely: This cake tastes even better the next day! Let it cool fully in the tin before removing it. The flavors deepen overnight, making it extra moist and delicious.
How To Store Leftovers?
- Refrigerate: Let the Clementine Cake cool completely. Store it in an airtight container at room temperature for up to 7 days.
- Freeze: Wrap the cake in plastic wrap and foil, then freeze for up to 3 months.
Nutrition Facts:
- Calories: 290 kcal
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 110mg
- Sodium: 40mg
- Potassium: 180mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 8g
Try More Nigella Lawson Recipes:
- Nigella Clementine Marmalade Recipe
- Nigella Banana And Chocolate Chip Cake Recipe
- Nigella Fig Cake Recipe
Nigella Clementine Cake
Description
This Nigella Clementine Cake is soft, moist, and bursting with citrus flavor! Made with whole clementines and ground almonds, it’s naturally gluten-free and super easy to make. The best part? It tastes even better the next day!
Ingredients
Instructions
- Boil the Clementines: Place the clementines in a pot with cold water. Bring to a boil, cover partially, and simmer for 1¼ to 1½ hours. Drain, discard the water, and let them cool. Cut in half and remove seeds, then blend into a smooth puree.
- Preheat & Prepare: Preheat the oven to 190°C. Grease and line a 20cm springform tin with baking paper.
- Make the Batter: In a food processor, mix the eggs, sugar, ground almonds, and baking powder with the clementine puree until smooth. (If mixing by hand, beat eggs first, then stir in sugar, almonds, and baking powder before adding the puree.)
- Bake the Cake: Pour the batter into the tin and bake for 1 hour. Cover with foil after 40 minutes to prevent over-browning. A skewer should come out clean when done.
- Cool & Serve: Let the cake cool in the tin on a wire rack. Once fully cooled, remove from the tin. It’s even tastier the next day!
Notes
- Use Fresh Clementines: Choose fresh, juicy clementines for the best flavor. Avoid dry or old clementines, as they won’t blend smoothly and can make the cake bitter.
- Boil Until Soft: Make sure the clementines are fully soft before blending. If they are not soft enough, the cake will have a rough texture. You should be able to press them easily with a spoon.
- Blend Until Smooth: The clementine puree should be completely smooth with no chunks. If using a food processor, blend for at least 1-2 minutes to ensure a fine texture.
- Cover While Baking: After 40 minutes, loosely cover the cake with foil to prevent the top from burning. This keeps the cake golden while allowing the inside to cook evenly.
- Let It Cool Completely: This cake tastes even better the next day! Let it cool fully in the tin before removing it. The flavors deepen overnight, making it extra moist and delicious.
Nigella Clementine Cake