December 10, 2011

My Darling Clementine...

There is something inherently "Christmas-y" about clementines.  I suppose it has something to do with their season being around the holidays or perhaps because every Christmas for as long as I can remember my Mom put an orange in the toe of our stockings...

The bright citrus aroma of this sweet little seedless fruit just makes the house smell festive and when the mercury drops and you are puttering around the house,  this is the perfect baking endeavor. 

This cake really isn't much work at all; the food processor does all the chopping for you and all you are left with is a little stirring and let's be honest, that isn't very taxing at all.

This recipe is basically Nigella Lawson's with a few slight changes, who got her inspiration for this cake from Claudia Roden.  I discovered this cake over a decade ago and I've made it every Christmas since then.  It is perfect with  coffee or tea, great as a light dessert or pretty much anytime you want a little sweet.  I find it gets even better the next day, if you can stand walking past it for 24 hours without diving into it.

Clementine Cake
  • 4 - 5 clementines (1 pound total weight)
  • 6 eggs
  • 1 1/4 cups  sugar
  • 2 1/3 cups ground almonds (almond flour)
  • 1 heaping tsp baking powder
  • 1 tsp vanilla
  • powdered sugar

1.  Put the clementines in a pot with cold water to cover, bring to a boil and cook for 2 hours. 

2.  Drain clementines and when cool break in half and remove any seeds (if there are any) then put entire fruit into the bowl of your food processor and let it rip until the fruit is reduced to a pulp.

3.  Preheat oven to 350 degrees.  Butter and flour an 8-inch springform pan.  (You can use the ground almonds for this as well)

beautiful blue heirloom eggs

4.  Beat the eggs.  Add the sugar, almonds and baking powder.  Mix to combine and add the chopped clementines.  Stir until thoroughly combined.

5.  Pour the cake mixture into prepared pan and bake for an hour, covering after 40 minutes or so to prevent the top from burning.  Pierce with a skewer or knife to check for doneness. (It should come out clean).  

6.  Remove from oven and leave to cool in the pan.  When the cake is cold, remove from pan dust with powdered sugar.
If you feel like channeling your inner domestic goddess, make a glaze for the top with powdered sugar and orange juice and lightly drizzle over the top in lieu of dusting.

My Darling Clementine


  1. Where did you get your heirloom eggs? Just wondering if these are our Pete and Gerry's Heirloom Eggs by chance. If so I'd love to feature your blog in our social media and also to send you some e-coupons. Could you please send me an e-mail? Thanks. I love your beautiful clementine cakes btw. They look delicious!


    Sandra Laflamme
    Social Media Chick