This Nigella clementine cake is a moist, flourless dessert bursting with citrus flavor. Made using whole boiled clementines, ground almonds, and eggs, it delivers a rich yet refreshing taste. The cake has a tender crumb and a slightly zesty edge, making it perfect for tea time, celebrations, or a simple homemade treat. Naturally gluten-free and incredibly easy to prepare, it’s a go-to recipe for both beginners and experienced bakers who love bright, citrusy desserts.
Total Time:75 minutes
Yield:8 servings
Ingredients
3–4 medium clementines (about 375g total)
6 large eggs
225g (1 cup) sugar
250g (2½ cups) ground almonds
1 teaspoon baking powder
Instructions
Place whole clementines in a pot and cover with water. Boil for 2 hours until very soft.
Drain and let them cool completely.
Preheat oven to 190°C (375°F). Grease and line a cake tin.
Cut the clementines open, remove seeds, then blend into a smooth puree.
In a bowl, whisk eggs and sugar until well combined.
Stir in ground almonds and baking powder.
Add the clementine puree and mix thoroughly.
Pour batter into the prepared tin.
Bake for 45–60 minutes until set and golden.
Cool completely before removing and serving.
Notes
Boiling the clementines reduces bitterness and softens the peel.
Ensure seeds are removed before blending.
The cake may sink slightly in the center—this is normal.
