If you’ve never experienced the magic of Nigella Lawson’s Clementine Cake, you’re in for a treat. This flourless dessert is a citrus lover’s dream—moist, fragrant, and naturally gluten-free. The best part? It’s made with whole clementines, skin and all, which means every bite is packed with zesty goodness. Whether you’re looking for an easy dessert to impress or something a little different for the holidays, this cake is a must-try.
Let’s dive into what makes this recipe so special, and why it’s become a timeless favorite for home bakers worldwide.
The Story Behind Nigella Lawson’s Clementine Cake
Nigella Lawson, the queen of comfort cooking, introduced this clementine cake in her book “How To Eat.” Inspired by Mediterranean baking traditions, this recipe uses ground almonds instead of flour, giving the cake its signature dense yet tender texture. It’s a dessert that feels indulgent but remains beautifully simple.
What makes this cake so unique is the use of whole clementines. By boiling them first, the bitterness of the peel softens, leaving behind a rich, sweet citrus flavor that permeates the entire cake. It’s a method steeped in tradition, with roots in Sephardic Jewish baking, where almond-based cakes have long been popular.
This recipe holds a special place in my heart. I first made it during a rainy winter weekend, craving something bright and sunny to lift my mood. The aroma that filled my kitchen was unforgettable—like a burst of sunshine on a gloomy day. It’s since become my go-to dessert for family gatherings, and there’s rarely a crumb left over.
Ingredients: What You’ll Need and Substitutions
Here’s a closer look at the ingredients that make this cake shine, along with some tips and substitutions:
- Clementines: Choose clementines that are firm, heavy for their size, and free from blemishes. If clementines aren’t available, mandarins or small oranges work beautifully as substitutes. Just make sure they’re seedless.
- Ground Almonds: Also known as almond meal, this is the backbone of the cake. It creates a moist texture and nutty flavor. If you need a nut-free option, you can try using oat flour, though the texture will change slightly.
- Sugar: Regular granulated sugar is perfect here, but if you prefer a less sweet cake, you can reduce the sugar by 1/4 cup. For a deeper flavor, try substituting some of the sugar with light brown sugar.
- Eggs: Large eggs provide structure and richness. For a vegan adaptation, you could experiment with flax eggs, though the texture may be less airy.
- Baking Powder: This gives the cake a gentle lift. Make sure your baking powder is fresh for the best results.
Optional additions include a pinch of salt to enhance the flavors, or even a splash of vanilla extract for added warmth.
Equipment You’ll Need
One of the best things about Nigella Lawson’s Clementine Cake is how little equipment it requires:
- Medium Saucepan: For boiling the clementines. A heavy-bottomed pot works best to prevent scorching.
- Food Processor: This is key for blending the boiled clementines until smooth. You can also use a blender.
- 8-inch Springform Pan: This ensures the cake releases easily. If you don’t have one, a regular cake pan lined with parchment paper will work.
- Mixing Bowls: For combining the ingredients.
- Wire Rack: For cooling the cake completely before serving.
If you’re missing any of these, don’t worry—improvisation is part of the fun!
How to Make Nigella Lawson’s Clementine Cake
- Prepare the Clementines: Place 4-5 whole clementines (approx. 375g) in a saucepan, cover with water, and bring to a boil. Simmer for 2 hours, then drain and let cool. Once cooled, cut the clementines in half and remove any seeds.
- Blend the Clementines: In a food processor, blend the boiled clementines (skins included) into a smooth puree. Set aside.
- Mix the Dry Ingredients: In a large bowl, combine 2 1/4 cups (225g) of ground almonds, 1 cup (200g) of sugar, and 1 teaspoon of baking powder.
- Combine Wet Ingredients: Beat 6 large eggs in a separate bowl until frothy. Stir in the clementine puree.
- Mix Everything Together: Gradually fold the dry ingredients into the wet mixture until well combined.
- Bake: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan. Pour the batter into the pan and smooth the top. Bake for 40-50 minutes, or until a skewer inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Serve at room temperature with a dusting of powdered sugar or a dollop of whipped cream.
Cooking Tips & Techniques
- Don’t Skip the Boiling: Boiling the clementines removes bitterness from the peel and softens the fruit, making it blend seamlessly into the batter.
- Check for Doneness: This cake is moist, so the skewer test is essential. If it’s slightly sticky, that’s okay, but it shouldn’t be wet.
- Rest Overnight: The flavors deepen as the cake sits, so it’s even better the next day!
Variations & Adaptations
- Chocolate Clementine Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a rich, chocolatey twist.
- Lemon-Almond Cake: Swap clementines for lemons and increase the sugar slightly to balance the tartness.
- Spiced Version: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg for a warm, cozy flavor.
Feel free to get creative—this recipe is wonderfully versatile!
Serving & Storage Suggestions
This cake is best served at room temperature, either plain or with a dusting of powdered sugar. For a more decadent option, serve with whipped cream or crème fraîche. It pairs beautifully with a cup of tea or coffee.
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly and freeze for up to 1 month. Thaw at room temperature before serving.
Nutritional Information & Benefits
Each slice (based on 10 servings) contains approximately:
- Calories: 250
- Protein: 7g
- Fat: 14g
- Carbohydrates: 26g
- Fiber: 3g
- Gluten-Free: Naturally, thanks to the almond base.
With its high almond content, this cake is a great source of healthy fats and vitamin E. The clementines add vitamin C and fiber, making it a surprisingly wholesome treat.
Conclusion
Nigella Lawson’s Clementine Cake is the kind of recipe that feels like a warm hug. It’s simple, delicious, and packed with citrusy goodness. Whether you’re gluten-free or simply love a good dessert, this cake is sure to become a favorite.
I’d love to hear how this recipe turns out for you! Share your variations, tips, or just your thoughts in the comments below. And if you’re feeling generous, pin this recipe on Pinterest to spread the citrus joy!
Happy baking!
FAQs
Can I use oranges instead of clementines?
Yes, small seedless oranges work well as a substitute. Just make sure to adjust the weight to around 375g and remove any seeds.
Is this cake gluten-free?
Yes, the cake is naturally gluten-free thanks to the use of ground almonds instead of flour.
How long does this cake last?
Stored in an airtight container, it will keep for up to 3 days at room temperature or 1 month in the freezer.
Can I make this cake vegan?
While the eggs are crucial for structure, you can try using flax eggs. Just note that the texture may be different.
What can I serve with this cake?
It’s delicious on its own, but a dollop of whipped cream, crème fraîche, or even a drizzle of chocolate sauce makes it extra special.
