Nigella Clementine Cake Recipe [GUIDE]

You know when you’re craving something simple yet indulgent, a treat that feels like home but also just a little bit fancy? That’s exactly the feeling I get every time I think about Nigella Lawson’s Clementine Cake. If you’ve never had the pleasure, let me paint a picture: it’s a moist, fragrant and citrusy gluten-free cake that’s as light as it is rich. Think of a burst of sunshine in every bite, thanks to the fresh, zesty clementines.

What makes this cake so special is how ridiculously easy it is to make. I’ve always been a fan of Nigella’s philosophy. no fuss, just pure, comforting deliciousness. The clementines themselves are the star of the show here which gives the cake a unique depth of flavor. It’s not overly sweet and the texture is wonderfully tender and soft but with just enough of a slight dense bite. It’s the kind of cake you want to share with loved ones on a lazy Sunday afternoon or maybe even enjoy all by yourself as you sip a cup of tea.

What really stands out for me though, is how Nigella captures the essence of her recipe through the ingredients themselves. No flour, no complicated steps. just whole clementines, ground almonds and a few pantry staples. It’s gluten-free, so it’s perfect for anyone who avoids gluten but doesn’t want to miss out on something decadent.

Nigella Clementine Cake Recipe

Ingredients Needed

Now, let’s get into what you need to gather for this beauty. I’ll admit, I love it when a recipe has a short list of ingredients because that means less time spent shopping and more time spent licking the spoon.

1. Clementines – You’ll need about 4 clementines. Make sure they’re ripe and sweet because the entire flavor of the cake revolves around their fresh citrusy kick. A few people I know even use regular oranges in a pinch but I really recommend sticking with clementines if you can. They’ve got that perfect balance of tangy and sweet.
2. Sugar – Just regular white sugar, around 1 cup. It’s the main sweetness here and since you don’t have a bunch of flour, it really complements the citrus.
3. Eggs – You’ll need 6 large eggs. Yep, six! This is part of what gives the cake its lovely rich texture. They also help hold everything together, so don’t skip this ingredient.
4. Ground Almonds – These add that lovely nuttiness to the cake and replace the flour, making it a great gluten-free option. About 2 ½ cups of ground almonds will do the trick.
5. Baking Powder – Just a teaspoon is all you need for a little lift. It’s so simple, yet so essential to getting that beautiful rise without any flour.
6. A pinch of salt. Don’t skip this, even though it’s a small amount. It helps balance out the sweetness and the acidity of the clementines.
7. A tablespoon of honey (optional). Some people like to drizzle a bit of honey on top after baking to add a little extra sweetness and moisture. Totally optional but I won’t say no to that extra touch of sweetness.

Equipment Needed

The beauty of Nigella’s clementine cake is that you don’t need much. If you’re like me and tend to avoid using a million gadgets when baking, you’re in for a treat. Here’s what you’ll need:

1. A food processor or blender. This is what you’ll use to puree the clementines, peel and all. Trust me, you’re going to want a machine that can handle it, because those clementines end up going in whole (yes, skins and all!) and the food processor will make it all silky smooth.
2. A 9-inch cake tin – It can be round or springform as long as it’s about 9 inches. I personally like using a springform tin because it makes removing the cake from the tin so much easier. Less stress, more cake.
3. A hand whisk or electric mixer. You’ll need something to beat the eggs and sugar together until they’re nice and fluffy. It doesn’t take long, so don’t get too worried about whipping out the electric mixer unless you’re in the mood for it.
4. A spatula – For folding in the ground almonds and baking powder, you want something that can get into the corners of the bowl and mix everything together without deflating the air you’ve worked to create in the eggs.
5. A cooling rack – After the cake is out of the oven, let it cool properly on a rack. Trust me, it helps keep the texture nice and soft.

Instructions To Make Nigella Lawson’s Clementine Cake

Alright, let’s get to the good part. This cake comes together so easily, you’ll feel like a pro baker in no time:

1. Prep the clementines – Place the clementines in a saucepan and cover them with water. Bring it to a boil, then simmer for about an hour, until they’re soft and tender. This is what makes the cake so juicy and flavorful. I love that it’s a “throw everything in” kind of moment. It’s not even a hassle. Once done, let the clementines cool a little before blending them into a smooth puree.
2. Beat the eggs and sugar. In a separate bowl, whisk the eggs and sugar until the mixture becomes pale and fluffy. You want it light and airy and a few minutes of whisking will do the trick.
3. Mix it all together. Add the clementine puree to the egg mixture, followed by the ground almonds, baking powder and a pinch of salt. Stir gently, using a spatula to fold it all together until well combined. The batter should be thick but smooth and the aroma? Heavenly.
4. Bake it – Pour the batter into your greased cake tin and pop it in the oven, preheated to 350°F (175°C). Bake for about 45-50 minutes or until a skewer comes out clean. I like to check around the 40-minute mark, just to be safe. You’ll know it’s ready when the top is golden and your whole kitchen smells like an orchard.
5. Cool and serve – Once baked, let the cake cool in the tin for a bit before transferring it to a cooling rack. If you’re feeling extra, drizzle a little honey over the top when it’s still warm. It adds a nice glaze and makes it even more irresistible.

What I Learnt

Making Nigella’s clementine cake was like a little lesson in appreciating simplicity. When I first saw the recipe, I thought, ’Really, that’s it? Just six ingredients?’ But what I realized was that sometimes less is more. The flavor of the clementines really takes center stage and all the other ingredients just work together in harmony.

I also learned that the importance of not overcomplicating baking can’t be stressed enough. The longer I spend in the kitchen, the more I realize that it’s all about letting the ingredients speak for themselves. With this cake, you don’t need to layer in a bunch of tricks or techniques. Just trust the process. The texture is gorgeous. tender without being too crumbly and with just the right amount of sweetness from the clementines.

FAQs

Why Is Nigella Lawson’s Clementine Cake So Moist?

The secret to the moisture in Nigella’s clementine cake lies in the use of whole clementines, which are boiled and then blended into a smooth pulp. This adds both natural moisture and a deep citrus flavor to the cake, making it incredibly tender and rich.

Can I Make Nigella’s Clementine Cake Gluten-free?

Yes! Nigella’s recipe actually uses ground almonds instead of flour, which naturally makes the cake gluten-free. Just make sure you check the other ingredients, like your baking powder, to ensure they’re gluten-free if you have dietary restrictions.

How Do I Store Nigella’s Clementine Cake?

Store the cake in an airtight container at room temperature for up to 4-5 days. The flavors actually improve after a day or two, and the cake remains moist for quite some time, thanks to the clementines. If you want to keep it longer, it freezes well too!