Nigella Lawson Clementine Cake Recipe
The Nigella Lawson Clementine Cake Recipe is a moist, gluten-free dessert that celebrates citrus flavors.
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
- Boil clementines the day before to save time and ensure they're fully softened for the best texture.
- Remove all seeds carefully after boiling to avoid any bitterness in your finished cake.
- Don't overmix the batter once you add the clementine puree to maintain a light texture.
- Cover with foil halfway through baking if the top browns too quickly in your oven.
- Store in an airtight container for up to five days; the flavor deepens beautifully overnight.