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

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