Nigella Lawson Clementine Cake Recipe

Name: Nigella Lawson Clementine Cake
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: Serves 1 or more
Ingredients: 6-8 whole, unpeeled clementines; 4 large eggs; 1 1/2 cups granulated sugar; 2 cups finely ground almonds; 2 teaspoons baking powder; 2-3 tablespoons powdered sugar; 1 teaspoon lemon juice; a few drops of water

Indulge in this irresistible Nigella Lawson Clementine Cake, a moist and syrupy delight adapted from her beloved "How to Eat." Featuring finely ground almonds instead of flour, this recipe, showcased on Nigella Bites, creates a unique texture and unforgettable flavor. The slow-simmered clementines infuse the cake with a bright citrusy essence. Easily adaptable with lemons or oranges (simply increase the sugar!), and topped with a dreamy powdered sugar glaze and a dollop of sweetened crème fraîche – this cake is pure decadence! Prepare to be amazed.

Prep Time 15 mins

Cook Time 180 mins

Calories 416.1 kcal

Protein 27g

Rating 4.3 (7 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Nigella Lawson Clementine Cake

6-8 whole, unpeeled clementines
4 large eggs
1 1/2 cups granulated sugar
2 cups finely ground almonds
2 teaspoons baking powder
2-3 tablespoons powdered sugar
1 teaspoon lemon juice
a few drops of water

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How to Make Nigella Lawson Clementine Cake

Place 6-8 whole, unpeeled clementines in a pot and cover with enough cold water to submerge them completely.
Bring to a boil, then reduce heat to a low simmer and cook for 2 hours, ensuring the clementines remain covered with water.
Carefully remove the clementines from the pot and let cool completely. Halve each clementine, remove any seeds, and place the halves (skins and all) into a food processor.
Process the clementines until finely chopped.
In a large bowl, whisk together 4 large eggs until light and frothy.
Gradually add 1 ½ cups granulated sugar to the eggs, whisking continuously until well combined.
Add 2 cups finely ground almonds and 2 teaspoons baking powder to the wet ingredients. Mix gently until just combined.
Gently fold in the chopped clementines.
Grease and parchment-line an 8-inch springform pan. Pour the batter into the prepared pan.
Bake in a preheated 375°F (190°C) oven for 40 minutes. Loosely cover with foil to prevent over-browning and bake for an additional 10-15 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack before removing the sides of the springform pan. Allow to cool completely overnight for best results.
**Variation:** Substitute an equal weight of regular oranges or lemons for the clementines. Increase the sugar to 1 ¼ cups if using oranges or lemons.
**Optional Glaze:** Whisk together 2-3 tablespoons powdered sugar with 1 teaspoon lemon juice and a few drops of water until a smooth glaze forms. Drizzle over the cooled cake.