Cake Dessert

Celebrating a New Life with a Crazy Clementine Cake

I am totally blown away right now! I am filled with so much love and care. I have just returned from Copenhagen where I have spend some wonderful hours holding, kissing and looking at my new little niece. She came into the world today at 3.30 am, and she has already melted all of our hearts! A little charming Lucia child born on this magic December day..

We have been waiting for her to arrive for the past 13 days! And when I get a little impatient, there is nothing better to do than move into the kitchen and get creative. That is why I have made this cake which fits the season, month, mood and occasion.
I stumbled upon this recipe a few months ago, and I was immediately intrigued. A cake with whole clementines (yes, you use every bit of them), without any flour and filled with nutrient dense almonds and eggs, yum!
I think it’s is a wonderful cake which is perfectly suited for Christmas as well as any other time of year, or at least clementine season. And it was a great comfort while waiting on news about the little wonder, and for celebrating her birth….and I even brought a piece for the new parents.

clementine cake

I have made some changes to the original recipe. First of all, I have downsized the sugar content by 1/3, and added freshly grated ginger and vanilla. You could also add more spices to it like cinnamon, cardamom and maybe cloves if you want it to taste even more like Christmas. And I think it would be just perfect sprinkled with some liquorice powder.
I just dusted it with powdered sugar and enjoyed it with a cup of tea, which was lovely since the cake is very moist and filled with flavour.
Dear world, thank you for yet a wonderful day and a new little star!

Clementine cake

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Clementine cake adapted from  Nigella lawson
Makes 1 cake

2 cups ground almonds (250 g)
4-5 organic clementines (approximately 375 g)
6 eggs
3/4 cup sugar (150 g)
1 vanilla bean, scraped
4 tsp fresh grated ginger (add more if you love ginger, it is very mild when baked)
1 tsp baking powder
A pinch of salt
Powdered sugar or liquorice powder to dust with

1. Place clementines in a pot with water and bring to a boil. Boil them for approximately 2 hours. Drain and set aside to cool. Cut them into halves and remove seeds. Mash or blend them into a puree.
2. Preheat oven to 375   °F/190   °C and grease an 8 inch (21 cm) springform tin with butter.
3. Easy version is to add everything to a blender and blend until a smooth creamy batter. Or you can beat eggs with sugar and vanilla, then add the ground almonds and baking powder whisk thoroughly. At last the clementine puree and spices and mix.
4. Pour batter into the tin and place it in the oven. It needs about 40-50 min of baking, or until a skewer comes out clean. Start checking the cake after 30 min, just to be sure. You should cover it with foil after 20-25 min of baking, to avoid burning of the top.

When the cake is done I recommend you to let it cool completely in the fridge before removing it from the tin. I think it tastes even better after a day or two, and you can easily keep it in the fridge for several days, where it will stay moist and delicious!
Dust it with powdered sugar or liquorice powder, or eat it as it is! Enjoy.

Comments (22)

  • Baby Lucia is beautiful and your cake is such a loving tribute to her!
    Very sweet!

  • I love this type of European-style cake, and it’s so much healthier than the typical white flour cake. I look forward to trying your recipe. Thanks!

  • Hi Josephine! I came across your blog through instagram and just wanted to let you know how much I adore it. Your recipes and photos are just stunning.

    Congratulations on being an auntie! Baby Lucia is precious.

    Looking forward to connecting with you. Happy holidays! x

    • Hi Katie. Thank you very much! I have noticed you on Instagram as well :) and so lovely to have you following the blog and liking it, yay!
      Happy Holidays to you too.
      All the best from Josephine

  • Looks great! What happens to the rind of the clementines – is it just the seedless pulp that’s used in the cake, or does the rind go into the pur ©e too?

    • Hi Carolyn. Oh yes, the rind is in the puree as well, the whole clementine is used and that’s what is so special about this cake :) Just remember to use organic clementines to avoid pesticides from the rind.

  • looks beautiful, i love the almond and citrus!

  • I just made this cake for Christmas, I haven’t had a big chunk of it yet but I couldn’t resist and taste it a bit: DELICIOUS!! Thank you so much, my diabetic mother will like it for sure! :)

    • I am SO glad you liked it! I love it as well, and can’t get enough of it :)

  • I love whole citrus cakes, and I’ve been experimenting with other varieties (hint: grapefruit doesn’t work!) And your new little niece is enchanting, congratulations!

  • Hello!

    I have tried your sugarless healthy carrot cake. My 3 year old just loves it and so do I.
    I have been making a batch of it almost every other week. About to try your clementine cake.
    Thank you for your awesome healthy recipes!

    • That is wonderful, it is amazing always to have a homemade batch of cake! I am glad you like the recipes and that they help sweeten you life :)

  • This cake is perfect for winter when clementines are in season. Saving recipe for such an occasion.

  • I have been so excited to make this cake! I’ve been looking at the recipe and waiting for the clementines to be available. The cake came out pretty well. Tastes like fresh oranges for sure! It also came out kind of gritty. I ground the clementines briefly in the Vitamix and it came out like a paste almost and seemed like it was all ground up well, but I used a small grinder with the almonds and I’m thinking maybe they weren’t ground enough?? Also, the cake was a little dry and not like a pudding at all. The top didn’t get all crackled and dark like yours either. The flavor was great though! Any suggestions??

    • Oh the mystery of baking. I am not sure where it went wrong, I must admit it is some time since I tried making it myself. But my cake was very moist, and due to the ingredients I can’t really imagine how it can go dry :( But the almonds should be like coarse flour, and the sometimes very individual ovens can play a role here. But the texture should be smooth – try add everything to you vitamin (after the almonds are ground) and blend until very smooth and creamy. Hope you’ll get the perfect cake if you dare trying again, heh :)

  • I made the cake, everything is perfect but it’s bitter! So so bitter. I boiled the clementines with peels but peeled them for the blender, other than that it was the same. Any suggestions would be great, I think it has potential. Thank you!

    • Oh no – It might be due to the kind of clementines used? I have never experienced it going bitter – and since it is a Marta Steward classic with a lil twist, I don’t think it is due to the recipe. But citric fruits are sometimes very bitter, so you could try using another type :)

  • no flour??

  • I made this wonderful cake and it is delicious. I hope you don’t mind, but I made 2 small adjustments to the recipe. I used honey roasted almonds instead of plain almonds. Because the almonds were roasted with honey and a little salt, I omitted the dash of salt. I also lined the pan with non-stick pan lining paper and I put butter on the paper and then powered sugar over the butter. Then I filled the pan. This worked out great. I shared the delicious cake with my neighbors and it brought smiles all around. Thank you for your lovely recipe.


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