Nigella Clementine Cake

Nigella Clementine Cake is a beautifully moist, fragrant dessert made using whole clementines and ground almonds. It has a gentle citrus sweetness, a soft crumb, and a richness that feels comforting without being heavy. This cake works perfectly for afternoon tea, festive gatherings, or as a make-ahead dessert when you want something reliable yet special.
Because the clementines are boiled whole and blended into the batter, the flavour runs through every bite. The cooking time is moderate, the method is simple, and the results are consistently impressive.

What Exactly Is Nigella Clementine Cake?

Nigella Clementine Cake is a flourless-style cake made with whole boiled clementines, ground almonds, eggs, and sugar. Instead of flour, almonds provide structure and richness, while the citrus fruit adds moisture and aroma. The cake is naturally gluten-free and known for its tender texture and deep clementine flavour. It’s inspired by Mediterranean baking and celebrated for its simplicity and reliability.

Other Popular Nigella Lawson Recipes

• Nigella Lemon Drizzle Cake
• Nigella Almond Orange Cake
• Nigella Moist Apple Cake

Why This Recipe Is a Must-Try

• Naturally gluten-free – Made without flour, using ground almonds.
• Deep citrus aroma – Whole clementines give intense flavour without dryness.
• Moist for days – The cake stays soft even after storing.
• Minimal ingredients – Simple pantry staples with no complicated steps.
• Perfect for any occasion – Works for casual tea or special celebrations.

Key Ingredients Needed for Nigella Clementine Cake

• 4–5 small clementines
• 6 large eggs
• 250g ground almonds
• 250g caster sugar
• 1 tsp baking powder (gluten-free if required)
• Butter or oil, for greasing
• Icing sugar, for dusting (optional)

Equipments

• Medium saucepan
• Food processor or blender
• Mixing bowl
• Whisk or electric mixer
• 23cm round cake tin
• Baking paper
• Oven

Instructions to Make Nigella Clementine Cake

• Boil the clementines – Place whole clementines in a saucepan, cover with water, and simmer for about 1½–2 hours until completely soft.
• Cool and prep – Drain, allow to cool slightly, cut open, and remove any seeds.
• Blend into puree – Blend the whole clementines (including peel) until smooth.
• Prepare the batter – Whisk eggs and sugar together, then fold in ground almonds, baking powder, and clementine puree.
• Fill the tin – Pour the mixture into a lined and greased cake tin, smoothing the surface.
• Bake gently – Bake at 170°C (340°F) for 50–60 minutes until set and lightly golden.
• Cool fully before slicing – Let the cake cool completely to allow it to firm up.

Common Mistakes I Made (And How I Fixed Each One)

• Cake tasting bitter – I used thinner-skinned clementines and boiled them thoroughly.
• Centre staying too soft – Lowering the oven temperature and extending baking time solved it.
• Cake sinking after baking – Cooling the cake slowly in the tin helped it settle properly.
• Texture feeling heavy – Mixing gently instead of over-beating kept the crumb lighter.
• Uneven bake – Placing the tin on the middle shelf ensured even heat.

Healthier Version of Nigella Clementine Cake

• Reduce sugar slightly – The natural sweetness of clementines still carries the flavour.
• Use coconut sugar – Adds a mild caramel note with a lower glycaemic impact.
• Serve with yoghurt – Lighter than cream and balances the richness.
• Add chopped nuts – Boosts fibre and texture naturally.
• Enjoy smaller slices – The cake is rich, so modest portions work well.

What to Pair With Nigella Clementine Cake

• Greek yoghurt – Adds creaminess and a gentle tang.
• Light whipped cream – Softens the almond richness.
• Fresh berries – Brightens the citrus notes.
• Clementine syrup drizzle – Enhances moisture and flavour.
• Tea or espresso – Complements the nutty, citrus profile.

Pro Tips to Get Perfect Nigella Clementine Cake Every Time

• Choose sweet, thin-skinned clementines – Reduces bitterness from the peel.
• Boil until very soft – Ensures a smooth puree and even flavour.
• Line the tin carefully – Prevents sticking due to the moist crumb.
• Bake at a steady temperature – Avoids over-browning the top.
• Cover loosely if needed – Stops excessive browning while baking through.
• Cool completely before cutting – Allows the cake to set properly.
• Dust just before serving – Keeps the finish clean and fresh.

Easy Variations of Nigella Clementine Cake

• Orange-clementine blend – Combines two citrus flavours for depth.
• Chocolate clementine cake – Add cocoa powder or dark chocolate chips.
• Clementine and pistachio – Adds crunch and colour.
• Spiced version – A touch of cardamom or cinnamon warms the flavour.
• Citrus syrup glaze – Brushed on warm cake for extra moisture.
• Dairy-free serving – Pair with coconut yoghurt or fruit compote.

How to Store Nigella Clementine Cake the Right Way

• Wrap tightly once cooled – Locks in moisture.
• Keep at room temperature – Stays fresh for up to 3 days.
• Refrigerate for longer storage – Keeps well for up to 5 days.
• Freeze individual slices – Ideal for future treats.
• Thaw slowly before serving – Preserves texture and flavour.

The Best Ways to Reheat Nigella Clementine Cake

• Serve at room temperature – Brings out the citrus aroma best.
• Warm gently in the oven – Low heat for a few minutes only.
• Avoid long microwaving – Prevents drying out the cake.
• Add warm sauce instead – Enhances comfort without reheating the cake.

Nutrition (Per Serving)

• Calories: ~370
• Protein: 11g
• Carbohydrates: 30g
• Fat: 23g
• Fiber: 4g
• Sugars: 26g

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FAQs

Why do clementines need to be boiled whole for this cake?

Boiling clementines softens the peel and removes bitterness, which is important because the whole fruit is blended into the batter. This step gives the cake its deep citrus flavour and moist texture without harsh or sharp notes.

How do I stop clementine cake from tasting bitter?

Bitterness usually comes from thick-skinned or underripe fruit. Use sweet, thin-skinned clementines and boil them until very soft. Always remove any visible seeds before blending, as seeds can add bitterness.

Why is my clementine cake still soft in the middle after baking?

This cake is naturally moist due to the almonds and fruit. If the centre is too soft, cover the cake loosely with foil and bake a little longer at a lower temperature. Letting the cake cool completely also helps it firm up.

Can I make Nigella clementine cake in advance?

Yes, this cake is ideal for making ahead. Once cooled, the flavour and texture improve after a few hours. Store it wrapped at room temperature for up to 3 days or refrigerate it to keep it fresh for longer.

Final Thoughts

Nigella Clementine Cake is a simple yet deeply satisfying bake that celebrates citrus in its purest form. With its moist texture, rich almond base, and fragrant clementine flavour, it’s a cake that feels comforting, reliable, and special all at once. Easy to prepare and even better the next day, it’s the kind of recipe you’ll return to whenever you want something effortless and memorable.