Clementine Cake Recipe (2024)

My clementines were small, and I wondered how many to use, so I found the apparent original recipe from Nigella Lawson, which called for 375 grams. That's about 13.25 ounces, which turned out to be 8 clementines. The cake turned out well, perfect for a gluten-fearing guest, who asked for the recipe. The ganache was perfect, but I candied the clementines more simply, simmering very low for about 1 hour, cooling in the simple syrup, drying after on parchment. Cake looked like a magazine cover

What is your best recommendation for a substitute for almond flour? Would ratios change if I used regular wheat flour or cake flour? I have a nut allergy and sadly cannot have any tree nuts.

After the clementines are simmered do you peel them? Or purée them with the peel? It's not clear in the recipe

Some commenters on versions of this recipe complain that it is bitter, and recommend tasting the orange puree. This is not a good indicator of the final product, as the puree is almost inevitably bitter due to inclusion of the pith. Taste the completed batter instead. Also, consider adding 1 t vanilla extract to cut any bitterness.

This cake was a big hit at a dinner party. However, the recipe leaves out some details that can make a big difference: the weight of the flour and the volume of puree. I used 7.25 ounces of almond flour and 1.5 cups of puree. I also reduced the sugar to 2/3 cup, added 1 teaspoon of vanilla, and used a regular 9 x 2 inch cake pan. I beat the eggs and sugar until very frothy before adding the puree and folding in the flour. Finally, I made only a half recipe of the glaze which was plenty.

We've retested the candied clementine recipe after seeing notes from readers saying they did not get good results. The baking time was indeed too long; it should be 1 hour, not 2 hours. We've corrected that recipe and hope you'll give it a try.

Nigella Lawson says do the same cake with oranges or lemons of equal weight (13 oz.) - increase sugar to 2 cups with lemons.

I use this recipe, minus the frosting, in one spirit garden http://onespiritgarden.com, my tea garden here on Whidbey Island. I offer it as a gluten-free cake, though it goes pretty quickly, because everyone likes it. I use oranges instead of clementines; usually cook 2 large navels and then puree 1 1/2 of them. I glaze it, while hot, with an orange juice glaze. Then, serve it with fresh whipped cream. Freezes beautifully.

Made this and it came out looking and smelling glorious. Alas, I followed the (new) recipe to a T and should have listened to my inner voice as a long time baker telling me not to unmold the cake after 10 minutes - it broke into a million pieces. Each bit was very tasty, ended up improvising a mixed berry and whipped cream bowl with clementine cake crumbs and drizzles of chocolate. Next time, I'll remove the springform ring, but will wait much longer to take the cake off the springform base.

I started to make this cake and then realized I was out of almond flour. I did have walnuts however so I ground them in the blender with a big handful of cacao nibs which made a kind of dense marzipan-like flour. I used two cups of that mixture in place of the almonds and otherwise kept everything the same. It was an AMAZING cake (very moist, not too dense and reminiscent of German Christmas cookies) and I will definitely make it wrong again.

This is the most unlikely recipe, but I became completely addicted this winter. If you came to dinner at my house, you were having clementine cake for dessert. The bitter edge to the sweet cake is perfect. I made the cake alternately with almond flour and ground almonds. I found I liked the texture of the ground almonds better.

I've made the Nigella Lawson recipe for this cake many times. She uses a "heaping" teaspoon of baking powder. I mix the bp with the almond flour before adding; otherwise the bp clumps. I also use a parchment-lined loaf pan, with one continuous sheet of parchment so you can lift out the cake easily. My glaze is about 1/4 cup high-rind melted orange marmalade and topping is toasted, sliced almonds. Surround plated cake with orange/yellow flowers such as mums, roses, marigolds.

I followed Nigella’s measurements for clementine, about 375 grams. I separated the eggs and whipped the whites to stiff peaks. I mixed the remainder of the ingredients in the same food processor used for the fruit, then incorporated the whites delicately. I brushed the baked cake with a clementine syrup, then sprinkled King Arthur non-melting powdered sugar. This cake is a masterpiece!

What is the finished texture of the candied orange slices? Are they soft or crunchy? Thanks!

Citrus fruit is waxed or coated with other things. I have not seen any comments about this. Can anyone confirm that the coatings used are ok to eat

Also very good made with blood oranges. I boiled five smallish ones, which were more than enough for 1 1/2 purée. The cake you get with a 9” springform is a little thin. 8” makes a prettier cake, with a better ratio of browned crust to moist crumb.

8 cutie mandarins. Don’t forget the sugar. 1t vanilla. Do not unmold after 10 minutes; wait till really cooled.

Public service tip re the candied clementine slices: skip the parchment paper for submerging them bc (1) not necessary and (2) most parchment has PFOA & PFAS (aka forever chemicals).

This is such an easy dessert to make. Someone here suggested an alternative using Meyer lemons. This is terrific in and of itself, but I'll love trying the Meyer lemon recipe as well!

would storing this cake for a few days in the fridge be recommended? Or wrapping tightly?

Insanely good. Everyone raved. My pastry chef friend was even impressed and that is RARE. Did recipe as is EXCEPT just added 1 tsp vanilla and made the 2 tsp baking powder HEAPING teaspoons. Also, 8 small organic “Cuties” clementines and microwaved them. Skipped the candied fruit topping and chocolate glaze. Both myself and the Chef agreed that either would have overpowered this delicate taste. My flour was Bobs Red Mill Natural Almond Flour (with almond skin on). WILL MAKE AGAIN!!

I baked this 40 minutes WITH FOIL ON and then 10 more minutes with foil OFF. Came out perfect.

My discerning dessert friends simply rave about this cake (made it with ganache but not the candied slices). Once the fruit is cooked and cooked this is incredibly simple! I used mandarins instead, and added 3/4 tsp almond extract, which I don't think was noticeable and therefore maybe unnecessary. The candied slices are great for presentation but a pain to prepare and slice on the finished cake (depending how arranged), so I don't bother unless I know the guests love candied citrus).

I made this in a loaf pan. It was delicious. I added a tsp of vanilla extract. It needed only about 40 min. I am not adding a glaze. If I were to do that, I would use 3/4 cup sugar. The recipe is a keeper.

I had this at a friends and loved it but tried it with a 1/4 cup less sugar. It was divine!

I used 6 seedless cuties (13.7 ounces) simmered for 1/2 hour, and +2/3 c sugar + 1 teaspoon vanilla. It only took 40 minutes in a regular oven. Any more and it would have been overcooked. Tasted fantastic with just confectioner's sugar on top.

This was a huge success. I followed the recipe but also added a tsp of vanilla, half a tsp of almond extract to push the almond flavor, and the zest of half a lemon to the wet ingredients. The last was because I worried that it might be too sweet. My cake baked in 54 minutes. I made a simpler recipe for candied clementine slices omitting the oven time and letting the slices air-dry overnight. Garnished with toasted almond slices scattered over the candied clementines. It was gorgeous!