Nigella's clementine cake

7 servings
20 min
60 min
Very Easy


Number of serving: 7
5 (about 370 g) clementines

225 g caster sugar

250 g ground almonds

1 teaspoon baking powder


  • Put the clementines in a pot with cold water (enough to cover clementines), bring to the boil and cook for about 1 1/2 hours or until soft.
  • Drain 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.
  • Preheat the oven to 190ÂșC. Butter and line a Springform tin. In a mixing bowl, beat the eggs by hand. Add the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
  • Bake for about 40 minutes or until done . The cake started browning after 20 minutes, so cover with foil to prevent the top from burning.


Nigella's Clementine Cake, photo 1
Nigella's Clementine Cake, photo 2
Nigella's Clementine Cake, photo 3
Nigella's Clementine Cake, photo 4
Nigella's Clementine Cake, photo 5
Nigella's Clementine Cake, photo 6
Nigella's Clementine Cake, photo 7


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