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Clementine Cake Recipe

Clementine Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

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  • on July 21, 2011

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    I saw Nigella making this on CDN TV last year, and was blown away by how simple it is.

    I have made it several times and never tire of it. I always use my processor (yes after simmering the oranges. Always rave reviews...............

    On that note, I am about to make it tonight for friends on the weekend. Cannot wait..........

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  • on May 24, 2011

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    I LOVED this cake! I changed it a bit to lower the sugar content. I used Stevia (a sugar substitute for 1/2 the sugar along with an extra ½ teaspoon baking powder and lowered the oven to 350 (which is recommended when you use a sugar substitute for baking. It was delicious, moist, and I didn’t even use a glaze or anything on top. I’m sure that would add even more flavor but again I didn’t want any extra sugar. I really think you could just put sliced clementine’s on top and serve any time throughout the day for a nice treat! Yes I know, a bit of chocolate drizzle would be yummy on it too….but gotta watch the sugar!  A Must Try!

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  • on January 23, 2011

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    Another amazing recipe .. very easy to make and absolutely scrumptious!!! Thank you so much!

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  • on December 24, 2010

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    I do not know why anyone would give this 1 star. I have been making this cake for years, since I lived in the UK and saw Nigella make it on her show. It is super-moist and easy to make. If I am feeling lazy, I just throw all of the ingredients into the food processor (after I have boiled the clementines. I have never had a bitter cake, and it is always moist and delicious. It is not a flour cake, and it has more of a mealy texture, but this is not a bad thing. Also, the pith of citrus fruit is VERY good for you, and full of nutrients. I highly recommend this recipe!

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  • on December 01, 2010

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    I've only ever made fairy cakes so baking this was a mission ...or so i thought BUT i was pleasantly surprised. Easy no fuss ingredients, simple to follow instructions and an amazing result. The taste definitely gets better as the days go buy so we enjoyed a slice fresh from the oven and then for a few days more. I become a show off by using the syrup recipe from Nigella's lemon pollenta cake recipe and injected half my cake with this. Yummy!
    This is going to be one of my signature offerings at Dinners and Tea parties!

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  • on December 12, 2009

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    I have made this cake many times with great success, getting raves and requests for the recipe. Last night I made it and it was awful. The difference - the clementines. I hadn't tasted one of the clementines until after I made the cake. They didn't smell as nice as usual when I was cooking and processing them but I really didn't think it would make that much difference. In my current "frugal" mode, I had bought a less expensive, different kind of clementine. A good lesson in always starting with the best ingredients!

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  • on November 18, 2009

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    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.

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  • on November 05, 2009

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    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 :-

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  • on March 12, 2009

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    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.

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  • on December 28, 2008

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    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

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