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Nigella Lawson Clementine Cake

Nigella Lawson Clementine Cake: Fresh Citrus Bliss Awaits

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Experience the vibrant flavors of Nigella Lawson’s Clementine Cake, a delightful gluten-free dessert that showcases the bright tanginess of whole clementines.
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Prep Time 2 hours
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Gluten-Free
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 whole Clementines Boil to soften and enhance sweetness
  • 2 cups Ground Almonds Essential for a dense, moist structure
  • 6 large Eggs Provide binding and structure; flax eggs can be used
  • 1 cup Sugar Adjust according to taste preferences
  • 1 teaspoon Salt Optional, to taste
  • 1 teaspoon Vanilla Extract Optional for those who prefer a more citrus-forward profile

Equipment

  • Pot
  • Food Processor
  • Baking Pan
  • Spatula
  • Wire Rack

Method
 

Preparation Steps
  1. Prepare the Clementines: Boil whole clementines in a pot covering them with water for about 2 hours until soft. Drain and cool completely.
  2. Blend the Ingredients: In a food processor, blend cooled clementines, ground almonds, eggs, and sugar until smooth.
  3. Prepare to Bake: Preheat oven to 350°F (175°C). Grease a round baking pan and pour in the batter, smoothing the top.
  4. Bake the Cake: Bake for 40 to 45 minutes or until golden brown and a skewer comes out clean.
  5. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Serve and Enjoy: Slice and serve at room temperature, optionally dusted with powdered sugar.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 24gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 45mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 5IUVitamin C: 30mgCalcium: 6mgIron: 4mg

Notes

Choose fresh, organic clementines for the best flavor. Store in an airtight container for up to 3 days. Refrigerate for up to a week or freeze for up to a month.

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