Boiled clementine cake

Taken from Claire Thomson’s National Trust Family Cookbook. 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 the recipe.

Find out how to make boiled clementine cake with this recipe taken from Claire Thomson’s National Trust Family Cookbook
  • Preparation time 1 hour (prep. time)
  • Cooking time 45 minutes - 1 hour (cooking time)
  • Serves 4


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









  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
  2. Drain and allow the clementines to cool for at least 10 minutes, then cut them into quarters and remove any pips
  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
  4. Preheat the oven to 190C (180C fan). Grease a 20cm round cake tin with oil or butter. Cut a disc of greaseproof paper and use to line the tin
  5. Using an electric mixer, beat the eggs and sugar together for a couple of minutes until pale and creamy
  6. Gently fold in the cold clementine puree. Add the ground almonds and finally the baking powder and stir to combine
  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
  8. Leave to cool in the tin before turning out and serving
A section of the 'National Trust Family Cookbook' jacket

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