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Boiled clementine cake

The blended whole clementines, eggs and almonds in this recipe bind beautifully to make a moist cake with an intense, almost marmalade-like flavour. A super easy but really memorable cake – make it for your friends and family, and they’ll all want a slice.

  • 1 hour prep. time
  • 45 minutes–1 hour cooking time
  • Serves 4
  • Cakes, bakes & desserts
Boiled clementine cake, a recipe from the National Trust Family Cookbook
Boiled clementine cake | © Jill Mead


  • 2 clementines or tangerines (or 1 orange)
  • 5 eggs, beaten
  • 250g caster sugar
  • 250g ground almonds
  • 1 tsp baking powder
  • Sunflower, groundnut or vegetable oil or butter for greasing the tin


Step 1

First wash the clementines in hot water, then place them in a saucepan of water, bring to the boil and simmer gently for 30–40 minutes.

Step 2

Drain and allow the clementines to cool for at least 10 minutes, then cut them into quarters and remove any pips.

Step 3

Put the clementines, skin and all, into a blender and blend to a completely smooth puree. You can do this first step ahead of baking if you wish: store the blended clementines in the fridge for up to 2 days.

Step 4

Preheat the oven to 190°C (170°C fan/gas mark 5). Grease a 20cm round cake tin with oil or butter. Cut a disc of greaseproof paper and use to line the tin.

Step 5

Using an electric mixer, beat the eggs and sugar together for a couple of minutes until pale and creamy. Or beat in a bowl by hand, if you don't have a mixer.

Step 6

Gently fold in the cold clementine puree. Add the ground almonds and finally the baking powder. Stir to combine.

Step 7

Pour the batter into the prepared tin and bake for 45 minutes to 1 hour, or until the top is golden brown and the cake is firm to the touch. If the top begins to brown too early or too much, cover it with a piece of foil.

Step 8

Leave to cool in the tin before turning out and serving.

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