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.
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Recipe Information
Ingredients
- 5 whole Clementines
- 6 large Eggs
- 250 grams Ground almonds
- 225 grams Sugar
- 1 teaspoon Baking powder
Instructions
Wash the clementines thoroughly to remove any dirt or residue.
Place the whole clementines in a medium saucepan, cover them with cold water, and bring to a boil.
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.
After 2 hours, drain the clementines and allow them to cool to room temperature.
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.
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.
In a large mixing bowl, beat the eggs thoroughly. Mix in the ground almonds, sugar, and baking powder.
Fold the clementine puree into the mixture until well combined.
Pour the batter into the prepared pan and smooth the surface with a spatula.
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.
Allow the cake to cool in the pan on a wire rack before removing and serving.
Serve on its own or with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 271.6 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 940 mg | 72% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2836 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
