Nigella Lawson Clementine Cake
Transform your baking routine with Nigella Lawson’s Clementine Cake, a fragrant, flourless masterpiece that’s naturally gluten-free and bursting with zesty citrus charm. This unique recipe uses whole clementines—boiled to mellow their flavor and blended into a silky puree—for an unparalleled moist texture and a hint of bittersweet sophistication. Combined with ground almonds, sugar, and eggs, this cake is easy to make yet rich in depth and flavor. Ready in just a few steps (with time to spare during the clementines' simmer), it fills your kitchen with warm, citrusy aromas as it bakes. Whether enjoyed as a simple snack or a dressed-up dessert with whipped cream, this cake is the perfect showstopper for any occasion.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 5 whole Clementines
- 6 large Eggs
- 250 grams Ground almonds
- 225 grams Sugar
- 1 teaspoon Baking powder
Directions
Step 1
Wash the clementines thoroughly to remove any dirt or residue.
Step 2
Place the whole clementines in a medium saucepan, cover them with cold water, and bring to a boil.
Step 3
Reduce the heat to a simmer and cook the clementines for 2 hours. Check occasionally to ensure the water does not boil dry, adding more water if necessary.
Step 4
After 2 hours, drain the clementines and allow them to cool to room temperature.
Step 5
Preheat your oven to 190°C (375°F) or 170°C (fan-assisted). Grease and line a 21cm (8-inch) springform pan with parchment paper.
Step 6
Once cooled, cut the clementines in half and remove any seeds. Place the entire fruit, including the peel, into a food processor and blend into a smooth puree.
Step 7
In a large mixing bowl, beat the eggs thoroughly. Mix in the ground almonds, sugar, and baking powder.
Step 8
Fold the clementine puree into the mixture until well combined.
Step 9
Pour the batter into the prepared pan and smooth the surface with a spatula.
Step 10
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean. Check at the 40-minute mark and cover with foil if the top is browning too quickly.
Step 11
Allow the cake to cool in the pan on a wire rack before removing and serving.
Step 12
Serve on its own or with a dollop of whipped cream for extra indulgence.
Nutrition Facts
| Serving size | 1149.6 grams (1149.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2951 |
| Total Fat 153.20g | 196% |
| Saturated Fat 18.60g | 93% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1116mg | 372% |
| Sodium 880mg | 38% |
| Total Carbohydrate 327.40g | 119% |
| Dietary Fiber 36.30g | 130% |
| Total Sugars 271.60g | |
| Protein 93.70g | 187% |
| Vitamin D 246IU | 1230% |
| Calcium 940mg | 72% |
| Iron 15mg | 84% |
| Potassium 2836mg | 60% |
Source of Calories