Clementine Cake Recipe: A Zesty Delight for Your Taste Buds!

Picture this: you’re sitting in your living room, sipping on your favorite tea or coffee. The smell of freshly baked cake slowly fills the air around you. You know that nothing compares to the feeling of taking a bite of that perfectly moist, sweet, and rich cake.

Well, my friends, I have a treat for you. Introducing Nigella Lawson’s Clementine Cake recipe: a cake that has stolen the hearts and taste buds of many across the world.

This cake is inspired by one of my all-time favorite chefs, Nigella Lawson. And let me tell you, it is a game-changer in the world of baking. What makes this cake stand out is its unique use of whole clementines–skins and all–and ground almonds in place of flour. And for those who are gluten-free, this cake is perfect for your dietary needs.

But don’t just take my word for it. After trying this recipe from one of my favorite food bloggers Smitten Kitchen, I knew I had to share it with everyone. This cake is not only easy to make but also packed with flavor!

So go ahead, give this recipe a try and let yourself indulge in the joys of baking a delicious cake in your home kitchen. The aroma will envelop your senses and transport you to a happier time and place- like Walter Mitty’s secret life- full of delectable desserts and mouth-watering memories.

Why You’ll Love This Recipe

Nigella Lawson  Clementine Cake
Nigella Lawson Clementine Cake

Are you tired of the same old flavorless cakes that leave you feeling unsatisfied? Look no further than this Nigella Lawson Clementine Cake recipe. It’s a game changer in the world of baking, and I’m here to tell you why you’ll absolutely love it.

First of all, let’s talk about the taste. This cake has a sweet and tangy citrus flavor that is out of this world. The clementines give it a unique twist that will have your taste buds dancing with joy.

But that’s not all. This recipe is also gluten-free, which makes it perfect for those with dietary restrictions or those who are simply trying to be more health-conscious. With only ground almonds and baking powder, this cake is made without any flour.

And can we talk about how easy it is to make? Trust me, it’s not one of those complicated recipes that requires hours of preparation and multiple ingredients. All you need are a few simple ingredients, such as eggs, granulated sugar, and of course – clementines! You simply need to boil the clementines for 2 hours before combining them with the rest of the ingredients and baking in the oven.

If you’re still not convinced that this Nigella Lawson Clementine Cake is worth a try, I challenge you to give it a chance. One bite and you’ll be hooked. So why not switch up your usual dessert routine and serve up something new, exciting and delicious? Your taste buds deserve it!

Ingredient List

 A burst of sunshine in every slice!
A burst of sunshine in every slice!

Before we jump into making the Nigella Lawson Clementine Cake Recipe, let’s take a look at what you’ll need for this delicious treat. The ingredients are easy to find and many are likely already in your pantry. Here’s your shopping list:

Required Ingredients:

  • 5 clementines (total weight approximately 300g)
  • 6 large eggs
  • 1 heaped teaspoon baking powder
  • 1 cup granulated sugar
  • 2 cups ground almonds (or almond flour)

Optional Ingredients:

  • Butter for greasing the cake pan
  • Powdered sugar for dusting the finished cake

This recipe calls for a few simple ingredients but it is important to note that using quality ingredients, especially when it comes to the clementines and ground almonds, will go a long way in ensuring a delicious final product. Also, if you require a gluten-free option, you’re in luck! This recipe is naturally gluten-free thanks to the use of ground almonds instead of wheat flour.

The Recipe How-To

 One of my favorites to bake, and to show off to my friends.
One of my favorites to bake, and to show off to my friends.

Get ready to bake some heaven! Here, I will guide you through the step-by-step process on How to make Nigella Lawson’s Clementine Cake Recipe.


  • 5 whole clementines (total weight 500g or 17.64oz)
  • 1 cup (200g or 7.05oz) granulated sugar
  • 6 large eggs
  • 1 heaped teaspoon baking powder
  • 2 and 1/3 cups (250g or 8.81oz) ground almonds

How to make the cake:

  1. First, Preheat oven to 350°F or gas mark 4 or 180°C (160°C fan-forced). Grease your 8-inch springform pan with butter and lightly coat with sugar.

  2. Rinse 5 whole clementines in cold water and place them in a pot covered with cold water. Bring to a boil and then cook for around 2 hours until they are completely soft and cooked through. Drain the water then let cool slightly.

  3. Cut each clementine into half and remove any seeds, then put them into a food processor bowl; skins, pith, fruit – all of it.

  4. Preheat the food processor then add in the 1 cup of granulated sugar, and pulse until it breaks down.

  5. Following that, add in 6 whole eggs one at a time through a feed tube while processing.

  6. After that, add in the ground almonds and baking powder, pulse until combined.

  7. Pour the mixture into your prepared cake pan and smooth out the top using a spatula.

  8. Bake for around an hour or until golden brown, checking intermittently after about 45 minutes has passed.

  9. To validate doneness, you can insert a toothpick into the center of the cake and if it comes out clean, then you’re good to go!

  10. Remove from oven and let cool completely before removing from springform pan.

This is an easy-to-make recipe that comes straight from Nigella’s kitchen – simple yet sensational! Your house will be filled with warm citrus aroma as this delicious dessert bakes. Try pairing it with her famous chocolate orange cake for an indulgent after-dinner treat!

Substitutions and Variations

 Sweet, tangy, and utterly delightful.
Sweet, tangy, and utterly delightful.

Are you looking to switch up the classic Nigella Lawson Clementine Cake recipe? Well, you’re in luck because with just a few tweaks, this cake can definitely have a new life! Here are some fun and creative substitutions and variations for you to try out.

Firstly, if you’re trying to cut down on gluten but don’t want to sacrifice flavor, give making this cake gluten-free! Substitute regular flour with almond flour and swap baking powder for gluten-free baking agents. This will give your cake an earthy flavor and a crunchy texture.

For those who prefer their cakes to be a bit more tart and citrusy, experiment with swapping out the Clementines for lemons. You can still use oranges or clementines Skins just like Nigella Lawson, but add some zest or juice from your favorite type of lemon, and the flavors will come off as tangy yet sweet.

If chocolate is more of your cup of tea than fruits, you can make it into that perfect melt-in-your-mouth chocolate orange cake. Just add some cocoa powder and top the cake with some chocolate glaze.

Another variation could be taking inspiration from Smitten Kitchen’s polenta cake by swapping out ground almonds for polenta. The polenta will bring a subtle crunch to the texture, adding depth and nuttiness to every bite.

Lastly, if you’re looking for an excellent dessert option that is travel-friendly or perfect for sharing, turn this cake into little loaf cakes that people can grab on-the-go by simply pouring your mixture into loaf pans instead of one traditional cake tin. Cut them into individual slices too so it’ll be much easier to share.

The possibilities with this recipe are endless! So let your imagination run wild and experiment with flavors until you have found one that suits your palate perfectly!

Serving and Pairing

 The perfect balance of sugar and citrus.
The perfect balance of sugar and citrus.

Picture yourself now, sitting on a warm sunny afternoon with a beautiful glass of wine and a delectable slice of clementine cake in front of you. That’s the pairing that will not only satisfy your cravings but also take your taste buds for an enchanting spin. This cake carries an astonishingly unique flavor that can be elevated with just the right wine, leaving your guests idling for the perfect serving.

As perfect as it is on its own, you may want to consider spicing it up with some whipped cream or vanilla ice cream to complement the citrusy tanginess at its peak. I promise there’s no going wrong here. This cake pairs exceptionally well with sweet whites such as Moscato, Riesling, or Sauternes. You could also try red wines which have notes of sweet berry flavors like Beaujolais.

If you’re more of a tea or coffee enthusiast, Earl Grey and Chamomile tea go incredibly well with clementine cake. Though if you prefer something more robust; rich filter coffee, turmeric latte, and hot chocolate nailed this delectable clementine cake recipe.

A versatile dessert like this works well for any occasion – from intimate family gatherings to big social events – it’s the perfect dessert to cap off a meal or complete a high-tea spread. So besides having them for yourself, share the joy by having your favorite people around you to savor this delicate clementine-infused masterpiece that is sure to impress!

Make-Ahead, Storing and Reheating

 Guaranteed to brighten up your day and your taste buds.
Guaranteed to brighten up your day and your taste buds.

When it comes to make-ahead, storing, and reheating the Nigella Lawson Clementine Cake, there are some helpful tips you should know in order to retain its flavor and texture for longer periods of time.

If you want to prepare the cake a day ahead of time, it’s best to store it in an airtight container, preferably at room temperature. This will keep the cake fresh and moist, without causing any damage to its delicate flavors.

If you have leftover cake slices that you would like to store for later, wrap each slice tightly in plastic wrap or aluminum foil and refrigerate it. It can stay in the fridge for up to 5 days. When ready to eat, let the cake sit at room temperature until it reaches your desired consistency.

One great thing about this recipe is that the cake itself freezes well! Simply wrap up any leftover slices or even the whole cake in plastic wrap, then aluminum foil before freezing it. It’ll keep in the freezer for up to two months.

Reheating this cake is simple and easy – just place a slice or two in the microwave for 10-15 seconds, or warm them up slightly in a toaster oven. The warmth will bring out the bright citrus flavors even more and make it extra delicious.

By following these simple steps, you can ensure that your Nigella Lawson Clementine Cake stays fresh and delightful for days after baking it. Enjoy!

Tips for Perfect Results

 Simple ingredients, stunning results!
Simple ingredients, stunning results!

Now that you have all the necessary ingredients and a clear idea of the steps involved in making this delicious cake, let’s talk about some tips that can help you achieve perfect results every time.

Firstly, when cooking the clementines, it is crucial to make sure they are fully cooked and soft to the touch before pureeing them. Take your time and cook them for the full 2 hours as indicated in the recipe. This will make a significant difference in the texture and flavor of your cake.

Next, be sure to cool the boiled clementines completely before cutting them open. Slicing them while they are still warm will make them even more difficult to handle and may result in an uneven puree.

When adding the wet ingredients to the dry mixture, stir gently and avoid over mixing. Too much stirring can make your cake dense or cause it to sink in the middle. A light hand will ensure that your cake is fluffy and moist.

If you’re looking for a gluten-free option, replace regular flour with almond flour. This substitution not only makes your cake gluten-free but also gives it a lovely nutty flavor that pairs beautifully with clementines.

Finally, when baking, check on your cake frequently towards the end of baking time. Depending on your oven’s temperature calibration, the cake may be done faster than expected. Use a toothpick or skewer inserted into the center of the cake to check for doneness – it should come out clean.

With these tips in mind, you’ll be ready to create a stunning Nigella Lawson Clementine Cake that is guaranteed to impress your guests or satisfy your sweet cravings.


As you venture on your baking journey, it’s normal to have a few questions and concerns along the way. In this section, we’ve compiled some common queries to help you achieve the best results with this Clementine Cake Recipe by Nigella Lawson. So read on and let’s get those questions answered!

Can I freeze Nigella’s Clementine Cake?

If you’re in the mood for a delectable dessert that is both moist and gluten-free, Nigella’s Clementine Cake from the cookbook HOW TO EAT might just be what you need. Plus, the good news is that you can freeze it without worry. This recipe is definitely worth trying!

What is Clementine cake made of?

For those looking to bake a delicious and unique cake, why not try using clementines as the star ingredient? To create this delectable dessert, you’ll need ground almonds or almond meal, flour, sugar, butter, and eggs. While optional additions include orange juice, orange muscat, milk, white dessert wine, or Riesling wine, orange oil or tangerine oil (or both), almond extract, and vanilla extract.

How do you make a Mary Berry orange cake?

Before we begin creating our delicious cake, let’s preheat the oven to 180C/160C Fan/Gas 4. It’s vital that we follow this step to ensure our cake is baked to perfection.

Grab a sizeable mixing bowl and add in the butter, sugar, eggs, flour, baking powder, and a bit of orange zest. Use an electric whisk, and beat the mixture for about two minutes or until it’s thoroughly blended.

Now, let’s divide the cake batter equally into the cake tins. This step is crucial to ensure the cakes cook at the same rate, producing great results.

It’s time to pop them into the oven and allow them to bake for approximately 25 minutes until they’re well risen and golden yellow. Your kitchen will soon be filled with the most delightful smell!

How do you make Nigella banana cake?

Let’s start by warming up the oven to a toasty 180ºC/360ºF and prepping a big cake or loaf tin with a bit of greasing and lining. In a mixing bowl, we’ll bring together a delightful creamy blend of butter, sugar, and a hint of aromatic vanilla essence. We add in a few eggs, a splash of milk, some mashed bananas, and nutty walnuts, giving it a good stir after each addition. Finally, we gently fold in some self-rising flour, making sure everything is well combined. The batter is then poured into the ready tin and baked until it’s a beautiful golden-brown color, typically around 45 minutes.

Bottom Line

So there you have it, folks. The Nigella Lawson Clementine Cake recipe is a must-try for any baking enthusiast or avid dessert lover out there. With its zesty and citrusy flavor, coupled with the subtle sweetness from the sugar and grounded almonds, it’s highly likely that this cake recipe will become an instant favorite among your family and friends.

Whether you’re hosting a dinner party or simply want to treat yourself to a decadent dessert, this recipe is an excellent choice that’s easy to make and sure to impress. Plus, with the option of making it gluten-free, it’s accessible to those with dietary restrictions as well.

So head to your kitchen and give this recipe a try. Follow the instructions step by step, use fresh ingredients, and don’t forget to put in some love and creativity into your baking process. You never know, you might just end up with a masterpiece on your hands that could rival those found at trendy cafes or patisseries.

Thank you for reading this article, and happy baking!

Nigella Lawson Clementine Cake

Nigella Lawson Clementine Cake Recipe

This recipe comes from Nigella Lawson's "How to Eat" and was demonstrated on her tv program, Nigella Bites." Ground almonds take the place of flour in this recipe - made sure they are finely ground or they will taste gritty. I have not yet made this, as I am posting this in respsonse to a request. Nigella adapted this recipe from several recipes, including one by Claudia Roden. It should come out very moist and syrupy. If you like, you may also sub lemons or oranges (see variation below) and also, you may pour a powdered sugar glaze over the cooled cake if you like. Nigella recommends serving this with some creme fraiche(which I might sweeten first) on top of each serving. Prep time is about 15 minutes, plus the 2 hours of simmering the Clementines.
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Course: Dessert
Cuisine: British
Keyword: < 4 Hours, Citrus, Dessert, Fruit, Oven, Weeknight
Prep Time: 2 hours
Cook Time: 1 hour
Calories: 416.1kcal


  • 4 -5 clementines (approximately 1 pound total weight)
  • 6 large eggs
  • 1 cup granulated sugar, plus 2
  • 1 tablespoon additional granulated sugar
  • 2 1/3 cups finely ground almonds
  • 1 1/2 teaspoons baking powder


  • Place whole, unpeeled clementines into a pot and cover with cold water.
  • Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
  • Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
  • Chop the Clementines in the processor finely.
  • In a bowl, beat the eggs.
  • Add the sugar, almonds, and baking powder to the eggs, mixing well.
  • Add the chopped Clementines by hand and mix to combine.
  • Pour batter into a greased and parchment lined 8-inch springform pan.
  • Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
  • Let cool in the pan on a wire rack overnight.
  • VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
  • OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).

Your Own Notes


Serving: 142g | Calories: 416.1kcal | Carbohydrates: 39.3g | Protein: 13.9g | Fat: 25g | Saturated Fat: 2.8g | Cholesterol: 158.6mg | Sodium: 257.4mg | Fiber: 5.4g | Sugar: 32.2g

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