Nigella Lawson Clementine Cake Recipe

The Nigella Lawson Clementine Cake Recipe is a moist, gluten-free dessert that celebrates citrus flavors.

This cake uses whole clementines, creating an incredibly rich texture. The beauty of this recipe lies in its simplicity and bold taste.

Ground almonds replace traditional flour, making it perfect for gluten-free diets. The result is a tender, aromatic cake with intense citrus notes.

This Nigella Lawson Clementine Cake Recipe has become a favorite worldwide. Its natural sweetness comes from boiled clementines and sugar.

The cake stays fresh for days and tastes even better the next day. Whether you’re hosting guests or enjoying afternoon tea, this recipe never disappoints.

When I First Introduced To

I discovered this Nigella Lawson Clementine Cake Recipe during a holiday gathering. A friend served this golden, fragrant cake that looked stunning.

One bite revealed the incredible citrus flavor and moist crumb. The whole clementine technique fascinated me immediately.

Since then, I’ve made this cake countless times for family celebrations and enjoyed every single slice.

Equipment List

• Large saucepan
• Food processor or blender
• 8-inch springform cake pan
• Mixing bowls
• Electric mixer
• Parchment paper

Ingredients List

• 4 whole clementines (about 375g)
• 6 large eggs
• 225g caster sugar
• 250g ground almonds
• 1 tsp baking powder
• Powdered sugar for dusting

Step-by-Step Preparation

1. Place clementines in a saucepan with water.
2. Boil for two hours until very soft.
3. Let them cool completely before processing.
4. Preheat your oven to 375°F (190°C).
5. Grease and line the cake pan well.
6. Cut cooled clementines and remove any seeds.
7. Blend clementines into a smooth puree.
8. Beat eggs and sugar until light.
9. Fold in ground almonds and baking powder.
10. Add clementine puree and mix gently.
11. Pour batter into the prepared pan.
12. Bake for 60 minutes until golden.
13. Test with a skewer for doneness.
14. Cool in pan for 15 minutes.
15. Transfer to a wire rack completely.

Recipe Tips

1. Boil clementines the day before to save time and ensure they’re fully softened for the best texture.
2. Remove all seeds carefully after boiling to avoid any bitterness in your finished cake.
3. Don’t overmix the batter once you add the clementine puree to maintain a light texture.
4. Cover with foil halfway through baking if the top browns too quickly in your oven.
5. Store in an airtight container for up to five days; the flavor deepens beautifully overnight.

What to Serve With Nigella Lawson Clementine Cake Recipe

• Whipped Cream: Light, unsweetened whipped cream balances the cake’s intense citrus sweetness perfectly and adds luxurious creaminess.
• Greek Yogurt: Thick Greek yogurt provides tangy contrast and makes the dessert feel lighter and more refreshing.
• Fresh Berries: Raspberries or strawberries add color, freshness, and a tart note that complements the sweet citrus.

Conclusion

This Nigella Lawson Clementine Cake Recipe delivers impressive results with minimal effort.

The whole clementine method creates unmatched moisture and flavor depth. Perfect for any occasion, this gluten-free cake satisfies both citrus lovers and traditionalists.

Try this recipe once, and it’ll become your go-to dessert. The combination of ground almonds and citrus creates pure magic every time.

More Amazing Recipes

• Lou Malnati’s Pizza Sauce Recipe
• Tijuana Flats Queso Recipe
• Hooters Daytona Beach Sauce Recipe
• Jalapeno Tree Green Sauce Recipe

Nigella Lawson Clementine Cake Recipe

The Nigella Lawson Clementine Cake Recipe is a moist, gluten-free dessert that celebrates citrus flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

BoilingTime 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine British

Servings 10

Calories 285 kcal

Equipment

• Large saucepan
• 8-inch springform cake pan
• Food processor or blender
• Mixing bowls
• Electric mixer
• Parchment paper

Ingredients

  

• 4 whole clementines about 375g
• 6 large eggs
• 225 g caster sugar
• 250 g ground almonds
• 1 tsp baking powder
• Powdered sugar for dusting

Instructions

 

• Place clementines in a saucepan with water.
• Boil for two hours until very soft.
• Let them cool completely before processing.
• Preheat your oven to 375°F (190°C).
• Grease and line the cake pan well.
• Cut cooled clementines and remove any seeds.
• Blend clementines into a smooth puree.
• Beat eggs and sugar until light.
• Fold in ground almonds and baking powder.
• Add clementine puree and mix gently.
• Pour batter into the prepared pan.
• Bake for 60 minutes until golden.
• Test with a skewer for doneness.
• Cool in pan for 15 minutes.
• Transfer to a wire rack completely.

Notes

1. Boil clementines the day before to save time and ensure they’re fully softened for the best texture.
2. Remove all seeds carefully after boiling to avoid any bitterness in your finished cake.
3. Don’t overmix the batter once you add the clementine puree to maintain a light texture.
4. Cover with foil halfway through baking if the top browns too quickly in your oven.
5. Store in an airtight container for up to five days; the flavor deepens beautifully overnight.

Keyword Nigella Lawson Clementine Cake Recipe