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This is based on a Nigella recipe. It’s deliciously simple, great if you’ve got intolerances and perfect for the festive season.

I love the run up to Christmas when the glut of easy peelers appear on the shelves of every supermarket. There’s something nostalgic about them and I love it.


  • approx. 375 grams clementines (approx. 4 medium-sized ones)
  • 6 large eggs
  • 225 grams white sugar
  • 250 grams ground almonds
  • 1 teaspoon baking powder

For the drizzle

  • 1 tbsp. citrus curd (I used a festive curd which was a bit of a mixture)
  • 1 tbsp. caster sugar
  • 3 tbsp. water

If you want to make it gluten free, all you need to do is make sure you’ve got gluten free baking powder. For lactose free, the cake itself is fine but switch out the curd in the drizzle for a little lemon juice.


  1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines – skins, pith, fruit and all – and give a quick blitz in a food processor. Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin, or a loaf tin, depending on what you’d prefer.
  2. You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped clementines.
  3. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin.
  4. To make the drizzle, put the curd, caster sugar and water in a saucepan over a low heat. Keep stirring until combined and take off the heat.
  5. Pierce the top of the cake gently with a skewer or the tip of a knife and brush with drizzle. Repeat this a few times until the cake stops absorbing liquid.


The cake keeps pretty well, if anything the flavours grow with a day or so to rest.

It’s great with a bit more curd and crème fraiche or, even better, I’ve served it up with cream, whipped with a little golden caster sugar which helps take the edge off the tart clementine.

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