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Nigella Clementine Cake

Nigella Clementine Cake
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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.

Ingredients

Scale

  • 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)

Instructions

  • 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.

Find it online: https://chefnigellarecipes.uk/nigella-clementine-cake/