Clementine Cake

Recipe courtesy Nigella Lawson

Show: Nigella Bites Episode: Weekend

Rated: 4 stars out of 5Rate itRead users' reviews (23)

• RECIPE
• COMMENTS & REVIEWS(23)

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• recipe Clementine Cake
  Brenda Brooklyn , NY 11-18-2009

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  Hated it

  Rated: 1 stars out of 5

  Maybe I'm the exception but i thought this cake was inedible. I will never make it again. However I will say that my friends and family ate it and took some home. It could have been pity or the fact that i almost threw it at them as they were walking out.

• recipe Clementine Cake
  Maryn Pacific Grove , CA 11-05-2009

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  best cake ever!

  Rated: 5 stars out of 5

  I had some clementines that were about to go bad, and decided to make this recipe to use them up. I did everything like the recipe said, but with a few exceptions and I am extremely happy with the outcome! I used 5 clementines, and boiled them for 2 hours like she says. I had to go run errands, so I put them in the fridge after I had drained them so they could cool, and made the cake when I got back. I finely chopped the clementines by hand, then kind of drained them some more by letting them sit in a strainer and letting the excess juices/water out (just because it seemed like too much liquid after I had chopped them up). In a separate bowl I beat the eggs (by hand) then added 2 cups ground almond, only 1/2 cup of sugar, the baking powder, and added a bit of vanilla like one of the other reviews said, and also a 1/2 of flower to add some thickness to the batter. I folded the clementines into the batter slowly just until blended. I baked it uncovered for about 50 minutes, then covered it with foil and baked it for maybe another 8 minutes or so. It came out beautifully! It was golden brown on top, moist in the middle, and had the perfect amount of sweetness - not too sweet but not bitter at all! I was worried about the peel, but the bits of it in the cake just was great for the texture and were like little bursts of citrus - the orange specks looked pretty too. I served it with some cream drizzled on top. Good for dessert, or breakfast! Highly recommend it :-)

• recipe Clementine Cake
  Marie Cadishead, CA 03-12-2009

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  SO SO EASY

  Rated: 5 stars out of 5

  I make this cake regularly as my girlfriends just adore it. We mostly have it as a desert when we have dinner on a Friday evening together. It takes so little effort, you cook the clementines on a Wednesday evening, then they cool overnight, I do this whilst cooking the dinner that evening. Then I make the cake on the Thursday afternoon, it takes minutes to add the rest of the ingredients, and I can get on doing thing whilst it bakes. Whilst it is still hot from the oven I smash 2 bars of Lindt Bitter Orange Chocolate and sprinkle it over it. This forms tha topping. Then just before it sets again I mark it with a knife into portions. It is always best left for 24hrs before you eat it, then it is heavenly!!!! I serve it with either very good quality Vanilla ice cream or Extra thick Jersey Cream from Loseleys. The flavours from the almonds and the clementines have merged and the cake has become beautifully moist by then. Follow this and I promise you will not be disappointed ever again.

• recipe Clementine Cake
  liz madison, WI 12-28-2008

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  really good with a glaze, but kind of a hassle to make

  Rated: 4 stars out of 5

  I followed the tips from anonymous on 9-18-08 and it turned out alright. Then I finished it with a citrus glaze and it's really good. Probably would not cook it again because it's sort of a hassle but it's good for our low carb friends. madison, wi

• recipe Clementine Cake
  Anonymous 09-18-2008

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  Trouble-shooting for first timers...

  Rated: 5 stars out of 5

  I absolutely ADORE this cake, and always receive glowing accolades for it. HOWEVER, the very first time I made this, the bitterness distressed me also. I have since discovered the way to solve this, and every attempt since then has been a TRIUMPH. Firstly, the fruit you choose is imperative. I would suggest that you only use MANDARINS or clementines. The trick is not to buy fruit which has a thick PITH. This is the cause for the bitterness. Squeeze out all excess water - THEN weigh the fruit. In Nigella's recipe on her website, she states to use 375g fruit (which is 70g/2oz less than a pound). I add a little more sugar if I am concerned that the fruit I chose will be bitter. I also add 1-2 tsp vanilla extract. The vanilla REALLY eliminates the bitterness and adds a depth of flavour. Believe it or not, the way you then mix the ingredients will greatly improve the cake. With the drained cooled fruit, I cut them in half to remove seeds, then chop roughly, and blitz with an electric hand mixer (like the ones used to puree soups). Blend it COMPLETELY until you get no lumps of rind, and the fruit is just a lovely pale orange puree. Then blend in the sugar and vanilla. Carefully add one egg at a time and blend thoroughly with hand mixer after each addition. Measure out your almond meal and baking powder, and fold these into the wet ingredients. If you find it to be lumpy, get a hand whisk and lightly beat to get a smooth consistency. THE RESULT - a beautifully light and delicious cake that is gluten-free. Today, I have made this mix into little cupcakes for my nephew's birthday, and baked for 20 mins. It should yield about 18 - 24 cupcakes depending on how much you fill them. Hope these suggestions help, because it really is a great recipe that's worth a shot.

• recipe Clementine Cake
  Jenny Los Angeles, CA 03-25-2008

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  Disgusting

  Rated: 1 stars out of 5

  I thought this recipe was very interesting and decided to make it. I liked the texture of the cake and it smelled great coming out of the oven but I hated the flavor and stickyness of it. It was extremely bitter and I thought it was a weird sick sweet =T Even my parents wouldn't eat it and they're old-time Chinese parents (aka...they eat EVERYTHING, even if there's a mold tree on it-_-;;).

• recipe Clementine Cake
  myriam aptos, CA 03-17-2008

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  Moist and delicious

  Rated: 4 stars out of 5

  I found it to be different that any other cake. The almonds gave it a crumbly texture but the flavor of the clementines was excellent.

• recipe Clementine Cake
  Anonymous 03-13-2008

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  A total hit

  Rated: 5 stars out of 5

  Served this at a party and everyone adored it. The dinner was lamb-focused, so this was the perfect finish--light, citrus-y and refreshing. Make sure you use good clementines, don't go more than a pound and boil them just like she says. I will make it again.

• recipe Clementine Cake
  Nikki Berea, OH 03-06-2008

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  Cut the recipe in half--itz yummy!

  Rated: 5 stars out of 5

  I find cakes not using flour to be most interesting and I confess it took me awhile to get 'round to making this one except I squeezed the clementines a bit just like she did on the program. I found the recipe here different than what I had copied down from her show--I went with this one, HOWEVER, I cut the recipe in half, used a small springform pan. This made an adorable tea cake! The cake is plenty rich--took me a whole week to eat it and I found I enjoyed it more as the week went along. The cake got just a little drier, but stayed plenty moist. If I were to make this specifically to serve, I might still stay with the half recipe, but serve with freshly whipped cream and candied clementine peel (or blood orange) as garnish. I loved this cake and had no problems with it all.

• recipe Clementine Cake
  Anonymous 03-04-2008

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  Clementine, Coffie/Tea and Me

  Rated: 5 stars out of 5

  Everybody loved this Clementine Cake. The cake could not have come together any easier and why not - there are only 5 ingredients and all the mixing is done in one bowl. All my ferry commuters loved this cake and many asked where I got the recipe. Clementine Cake is great for coffee/tea or just a mid-morning snack. This is going in my recipe box.

• recipe Clementine Cake
  Victoria Las Vegas, NV 03-04-2008

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  :)

  Rated: 4 stars out of 5

  My mother gave me two quart bags full of almonds the other day, so I took it as the perfect opportunity to bake this cake. I ground the almonds myself, and I don't think that I ground them enough. I loved the flavour of the cake, but it didn't turn out perfectly. I am certain that it somehow was my fault! :) It wasn't too sweet, not too bitter, and the combination of flavours was tasty. I'm still waiting on a few more reactions before I decide whether or not to make this cake again.

• recipe Clementine Cake
  Kathleen El Cajon, CA 02-25-2008

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  Yucky flavor and texture

  Rated: 1 stars out of 5

  I purchased the Clementines just for this cake. I followed the recipe exactly. I covered the top to keep the cake from getting too brown. The flavor of the citrus was not pleasant and the texture was too coarse. I drizzled a little vanilla icing over the top. It looked good but I'd never make this again. This was way too much effort for the results.

• recipe Clementine Cake
  Annette Miami Lakes, FL 02-23-2008

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  Something tasted off

  Rated: 3 stars out of 5

  I made the cake as directed and it wasn't horrible, but I was disappointed with the taste. It was moist and I liked the texture of the almonds. However, it tasted a bit bitter, like there was too much peel in it. If I every make it again I will probably only add one of the clementine skins instead of pureeing all of them with the skins on. Believe me I'm not one for sugary sweets, but this cake just was not sweet enough.

• recipe Clementine Cake
  Anonymous 02-19-2008

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  interesting

  Rated: 3 stars out of 5

  two hours? is that right? what does "cook" mean? hard boil? a simmer?

• recipe Clementine Cake
  Anonymous 02-13-2008

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  Interesting....but won't be making it again.

  Rated: 2 stars out of 5

  I love watching Nigella and have tried some of her recipes with great success. At first this one didn't appeal to me but I read so many good things about it online I decided to try it. It was okay...I didn't outright hate it or anything...but I honestly had no desire to eat it. I ate a tiny sliver and tried to pawn it off on my husband and other friends, all of whom politely tried a small piece and had the same reaction. It's not outright bad...it's just not something I'd ever feel a desire to make again. Or eat again.

• recipe Clementine Cake
  Michelle manchester, NH 01-05-2008

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  perfect

  Rated: 5 stars out of 5

  I have been making this cake for years. I saw her do this on one of the morning shows, and am always looking for gluten free recipies. The almond flour gives it alot of texture, and it is not gooey sugar shock sweet like most american cakes. I made it by request for a baby shower and over heard some woman highly complaing about it. Oh well, don't eat it then. It takes a more sophisticated paate to appreciate it over the typical too sweet cakes.

• recipe Clementine Cake
  SHEILA Orlando, FL 12-18-2007

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  Loved It!

  Rated: 5 stars out of 5

  This recipe is so different than any typical cake. The cake is very light but satisfying on a holiday evening by the fireplace. I would say it is a tiny bit bitter but it is balanced out by the sugar in the cake. It is not an average American cake that is simply sugar-filled. We loved it! So easy, no flour, no butter, delicious!

• recipe Clementine Cake
  Anonymous 06-10-2007

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  Fantastic & Different

  Rated: 5 stars out of 5

  VERY moist and delicious. I make this all the time when I can get clementines. Don't expect a typical American cake. This is a different flavor and texture - that is what makes it so good and unique. You can serve it with a side of chocolate glaze or whipped cream if you desire. I love it so much because it is so different than what we usually make. If you don't make it with clementines, you should add more sugar to balance the peel's bitterness of the oranges or lemons.

• recipe Clementine Cake
  Joe Island Lake, IL 03-11-2007

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  OK but water-logged

  Rated: 3 stars out of 5

  I didn't have clementines so I used oranges instead, perhaps that's why mine turned out "water-logged"? It was too moist in a 'saturated sponge' kinda way. It also was somewhat bitter so I will add more sugar or less orange peel next time, and squeeze out the oranges better. Nigella's procedure on the TV program was different than outlined in the online recipe. But an interesting recipe!

• recipe Clementine Cake
  Lisa Chicago, IL 03-10-2007

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  Too bitter

  Rated: 1 stars out of 5

  The taste was extremely bitter. It seems like this was a case of recipe sabatoge and that something was intentionally left out of the recipe. I think that possibly the clementine peelings could have been reduced and there certainly could have been more sugar.

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