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.