Nigella Lawson Clementine Cake Recipe

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 Be the first
Nigella Lawson Clementine Cake 61

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Nigella Lawson Clementine Cake

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How to Make Nigella Lawson Clementine Cake

  1. Place 6-8 whole, unpeeled clementines in a pot and cover with enough cold water to submerge them completely.
  2. Bring to a boil, then reduce heat to a low simmer and cook for 2 hours, ensuring the clementines remain covered with water.
  3. 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.
  4. Process the clementines until finely chopped.
  5. In a large bowl, whisk together 4 large eggs until light and frothy.
  6. Gradually add 1 ½ cups granulated sugar to the eggs, whisking continuously until well combined.
  7. Add 2 cups finely ground almonds and 2 teaspoons baking powder to the wet ingredients. Mix gently until just combined.
  8. Gently fold in the chopped clementines.
  9. Grease and parchment-line an 8-inch springform pan. Pour the batter into the prepared pan.
  10. 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.
  11. 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.
  12. **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.
  13. **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.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

128g

Fat

13g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Desserts Fruit Oven Holiday Event Cakes Dietary Citrus Equipment 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Nigella Lawson Clementine Cake?

Nigella Lawson Clementine Cake takes about 195 minutes from start to finish — roughly 15 minutes to prepare and 180 minutes to cook.

How many calories are in Nigella Lawson Clementine Cake?

Nigella Lawson Clementine Cake has approximately 416.1 calories per serving, with about 27 g protein, 13 g carbohydrates and 38 g fat.

What ingredients do I need for Nigella Lawson Clementine Cake?

The key ingredients for Nigella Lawson Clementine Cake are Clementines, Eggs, Granulated Sugar, Almonds, Baking Powder, 2-3 tablespoons powdered sugar. See the full list with measurements above.

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