Clementine Cake by Nigella Lawson

Updated at: Thu, 17 Aug 2023 03:54:25 GMT

Step 1

Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for 2 hours. Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 inch Springform tin.

Step 2

You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Step 3

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.

Step 4

I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.

Step 5

To make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether.

Step 6

Store the cake in an airtight container in a cool place for up to 7 days. The cake can be frozen, wrapped in a double layer of plastic wrap and a layer of foil, for up to 3 months. You may prefer to freeze the cake still sitting on the base of the springform pan, for extra support. Unwrap and thaw at room temperature for about 3 hours.

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