Nigella Lawson’s Tangerine Cake is not just any citrus cake. it’s a tender, fragrant, almost ethereal delight that comes from the simple magic of boiling whole tangerines until they’re soft, then blending them into the batter. This is not just about zest or juice; the whole fruit, peel and all, lends an intoxicating, slightly bittersweet depth that’s hard to find in other citrus cakes.
I remember the first time I baked it: the house filled with this amazing orange blossom aroma and a sense that something truly special was happening in the oven. It’s a cake that feels humble yet sophisticated, perfect for a weekend afternoon with tea or a surprise gift for someone you care about. What makes it stand out is the moist crumb and the subtle bittersweet notes. a texture and flavor that’s a perfect hug in cake form.
Nigella’s recipe feels like a gentle nod to traditional baking but with a twist that’s very much her own. uncomplicated, honest and utterly delicious.
Nigella Tangerine Cake Recipe
Ingredients Needed
Here’s what you’ll want to gather for this citrus marvel. I recommend picking the freshest, juiciest tangerines you can find. the quality of fruit really shines through:
- 3 medium tangerines (preferably unwaxed, organic if possible. because you’re using the whole fruit)
- 4 large eggs
- 300 grams (about 1 1/2 cups) caster sugar (superfine sugar)
- 300 grams (about 2 1/2 cups) ground almonds (almond meal)
- 1 teaspoon baking powder
That’s it! Just five ingredients. No flour, no butter – which makes it naturally gluten-free and incredibly moist thanks to the almonds and the tangerines. I love how it’s a cake that’s just simple, honest food.
Equipment Needed
The beauty of this cake is that you don’t need anything fancy. just some basics:
- A medium saucepan (for boiling the tangerines)
- A blender or food processor (to blitz the softened tangerines into a puree)
- A mixing bowl (to combine everything)
- A hand whisk or electric mixer (to beat the eggs and sugar)
- A 20cm (8 inch) springform cake tin or a similarly sized round cake tin (lined or greased)
- A cooling rack (for that all-important rest after baking)
The first time I made it, I was in a tiny kitchen with almost no gadgets and it was so comforting to realize I could whip this up with just the basics.
Instructions To Make Nigella Lawson’s Tangerine Cake
Here’s where the magic unfolds. I’m going to take you step-by-step, with little tips from my own kitchen experiments:
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Boil the Tangerines
Rinse your tangerines well. Place them whole, skin on, in a medium saucepan and cover with water. Bring to a boil, then lower to a simmer and cook for about 1 1/2 hours until the tangerines are soft. like the feeling when you gently squeeze them and the peel almost yields.
I usually set a timer and sometimes even forget about them which is fine. just make sure they’re soft enough for blending. This slow boil is what deepens the flavor and softens the peel, turning the bitterness into something mellow and rich.
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Blend the Tangerines
Drain and let them cool a bit (this step is essential or you’ll risk burning your blender). Then blitz the whole fruit – peel, pith, everything – in a blender or food processor until you have a smooth puree. This puree is the heart of your cake.
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Mix the Batter
Preheat your oven to 170°C (340°F).
In a mixing bowl, whisk the eggs and caster sugar until the mixture is pale and fluffy. This is key to getting a light texture, so don’t rush it. I usually take about 5 minutes by hand or 3 minutes with an electric whisk.
Stir in the almond meal, baking powder and then gently fold in the tangerine puree. The batter will be wet but that’s exactly right.
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Bake
Pour the batter into your prepared tin. Bake for about 60-70 minutes. The top will look golden and set and a skewer inserted in the middle should come out mostly clean with a few moist crumbs. Don’t overbake – the cake should stay tender and a little springy.
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Cool and Serve
Allow the cake to cool in the tin for about 20 minutes before transferring it to a wire rack to cool completely. I love serving it just as is, maybe dusted with a bit of icing sugar or alongside a dollop of crème fraîche or Greek yogurt.
What I Learnt
The first time I made this cake, I was struck by how transformative slow cooking the whole fruit is. It turns the peel from bitter and tough to almost candy-like softness and the flavor becomes complex. a little sweet, a little bitter, with a depth you can’t get from juice or zest alone.
I also learned to be patient with the eggs and sugar. beating them properly really makes a difference in the cake’s lift and crumb. And letting the cake rest and cool fully is crucial. it’s when the flavors settle and intensify.
One tip I discovered (after a few trials) is to use unwaxed tangerines. The wax coating on store-bought fruit can be a bit stubborn even after boiling which dulls the flavor. Organic, unwaxed fruits make the biggest difference here.
Lastly, this cake is incredibly forgiving. It’s dense but not heavy, moist but not soggy and it tastes like sunshine captured in cake form. It also keeps well for a couple of days, wrapped in foil or an airtight container, getting even better as the flavors mature.
FAQs
What Makes Nigella Lawson’s Tangerine Cake So Special?
Nigella’s tangerine cake stands out because of its simplicity and how the whole tangerines, skin and all, are blended into the batter. It brings an intense, fragrant citrus flavor without being overwhelmingly sweet. It’s moist, light, and packed with that perfect tangy sweetness that feels like a warm hug in cake form.
Can I Substitute Tangerines With Other Citrus Fruits?
Absolutely! While tangerines give the cake a unique flavor, you could use oranges, mandarins, or even a mix of citrus fruits like lemons or blood oranges for a twist. Keep in mind though, tangerines tend to be sweeter, so you may want to adjust the sugar a little if you’re swapping in a more acidic fruit.
Can I Make Nigella’s Tangerine Cake Ahead Of Time?
Yes! This cake actually improves in flavor after a day or two, so it’s perfect for making ahead. Just wrap it tightly to keep it fresh. You could even freeze it if you’re looking to prep in advance. Just be sure to let it cool completely before storing it.
