Clementine Cake

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Excellent recipe whether you eat gluten free or not. I have made this twice, once with whole almonds and once with slivered almonds without the skin which I then ground in my food processor. I like it better with the skinless almonds. Tip: half the clementines along the "equator" to more easily remove any seeds. I made this once with the glaze and once without it. Great either way and also good with a little whipped cream. Definitely better the next day.

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Surprisingly easy, and because of the time of year, I subbed 1 lb of tangerines for the clementines, worked well. I also made these into cupcakes (20 minutes bake time, that I'll top with lactose free chocolate frosting for someone who has issues with both gluten AND dairy. They actually taste refreshing!

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Outstanding cake recipe and so simple and easy to make. We loved this moist, orange-flavored cake and we are not gluten free or lactose intolerant. I weighed the ground almonds as per the tv episode to 250 grams and used that amount. I went and added the 1 and 1/4 cup regular sugar as per the written food network recipe, because although in the tv episode Nigella uses 225 grams of caster or super fine sugar, I only had regular sugar. Really wonderful, impressive results with this recipe. First time trying boiled fruit as the main ingredient in a cake, I would never have thought it could taste this amazing. Thank you Nigella.

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We loved this recipe!!!! As someone who HAS to be gluten free it is alway a special treat to eat good cake with amazing texture. I would have given 5 stars if it was a bit sweeter, just a personal preference. Gave this to other Celiacs and they gave it a thumbs up as well!!! My non gluten free husband LOVES it.

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This is absolutely fantastic. For all you gluten free and/or lactose intolerant people out there.

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This recipe was simple and fast -- I was able to throw it together after work while dinner was cooking -- and the result was outstanding. It's fresh and flavourful, and the whole house still smells like citrus from baking it last night. :

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yummy, easy, gluten-free! been making for years.

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I followed the recipe exactly. The result was excellent, especially considering the ease with which this recipe can be executed. The cake was moist, delicious and not overly sweet: an excellent cake for breakfast/brunch or with tea.

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I love the crumbly/gooey texture of the cake. It is very unique and not too sweet which is what I prefer. I tried to stick to the 1 lb of fruit-I used 5 clementines-which weren't that juicy and 1 juicy sweet orange. I added a little extra sugar and it came out perfect.

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Two things to know. (1 This is not a sweet cake. (2 Absolutely use a springform pan. My disaster was choosing to use a bundt cake pan. When cold, the cake would not come out of the pan. Especially when company was due to arrive in one hour, OMG. I got the top half to come out, and dusted it with non-melting sugar (confectioners + smidge of cornstarch and it looked all right, sort of. Served it with rich vanilla ice cream and got compliments. (I also forgot to take out the seeds before processing the boiled clementines but it had no effect on the taste and I think I was just lucky that the little tangerines I used had almost no seeds.