Nigella Lawson’s Clementine Cake

Preparation time: 2 hours
Cooking time: 40 minutes

Late December last year I was doing some homework on desserts to bake for Christmas and New Year meals. I wanted a bit of a change from gingerbread. I saw Clementine cake being baked in one of the TV programmes and shortlisted the cake for baking. The cake looked simple to bake, few ingredients required and it’s Christmassy. On top of that, I was excited to try a flourless cake.

I looked around for Clementine cake recipes on the net and decided to try this recipe from Nigella Lawson which I followed to the letter.

It is a fairly quick and easy cake to bake. The clementines require a bit of prepping at the beginning but once that bit is done, it’s quick and easy. I’ve made this several times now and it went down well every time.

Nigella Lawson's Clementine Cake

Flourless Clementine Cake


375 grams clementines (approx. 3 medium-sized ones)
6 large eggs
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder

Serves 8 to 10


  1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
  2. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines – skins, pith, fruit and all – and give a quick blitz in a food processor.
  3. Beat the eggs by hand/hand mixer adding the sugar, ground almonds and baking powder, mixing well, then finally adding the pulped clementines.
  4. Pour the cake mixture into the prepared tin and bake for 40 minutes, when a skewer will come out clean.
  5. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake is cold, you can take it out of the tin.

The clementine cake is best eaten a day after it’s made, but if you can’t resist you can eat it any time. Serve with a dollop of crème fraîche and a cup of tea.

– This cake can be gluten free by omitting the baking powder or use gluten free baking powder.

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