Mary Berry’s Clementine Cake is a delightful twist on a classic citrus cake, filled with the vibrant, fragrant flavors of clementines. It’s moist, flavorful, and easy to make, with a lovely balance of sweetness and tang. This cake is perfect for any occasion, from a light afternoon treat to a celebratory dessert.
The first time I baked this clementine cake, I was amazed by how aromatic the kitchen became as it baked. The fresh, zesty scent of the clementines combined with the richness of the cake made it hard to resist a slice as soon as it came out of the oven. The cake itself is wonderfully light yet moist, with a slightly dense texture that makes it feel indulgent without being overly heavy. It’s the kind of cake that’s not just a treat for the taste buds, but for the senses too.
Ingredients:
- Clementines (4 whole) – These are the star of the cake, providing a fresh, citrusy zing. The peel and juice are used, adding both flavor and moisture.
- Butter (175g) – Adds richness and tenderness to the cake.
- Caster Sugar (200g) – Light and smooth, it helps the cake rise and gives it a delicate sweetness.
- Ground Almonds (250g) – These give the cake a lovely moist texture and depth of flavor, making it naturally gluten-free.
- Eggs (4 large) – Help bind the ingredients together and give the cake structure.
- Self-Raising Flour (50g) – Just a small amount to provide a bit of lift to the cake.
- Baking Powder (1 tsp) – Ensures the cake rises evenly.
- Clementine Juice (from 2 of the clementines) – Adds extra flavor and moisture to the cake.
- Clementine Zest (from 2 of the clementines) – For that wonderful citrusy aroma and flavor in every bite.
- Icing Sugar (for dusting) – Optional, for a light dusting on top of the cooled cake for a little extra sweetness.
Instructions:
- Preheat the oven to 180°C (350°F) and grease and line a 23cm (9-inch) round cake tin with parchment paper.
- Prepare the clementines: Place the whole clementines (peel and all) in a saucepan, cover them with water, and simmer for about 1–1.5 hours, until they’re soft and tender. You may need to top up the water as they cook. Once done, drain the clementines and let them cool. Once cooled, cut them into quarters and remove any seeds.
- Make the cake batter: In a food processor, blitz the cooked clementines (including the peel) until smooth. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix the dry ingredients: In a separate bowl, combine the ground almonds, self-raising flour, and baking powder. Gradually add this mixture to the butter and egg mixture, mixing gently.
- Add the clementine puree: Stir in the blitzed clementines, clementine juice, and zest. Mix everything together until well combined.
- Bake the cake: Pour the batter into the prepared tin and smooth the top. Bake for 50–55 minutes, or until the cake is golden and a skewer inserted into the center comes out clean. If the cake is browning too quickly, cover it loosely with foil for the last 10–15 minutes of baking.
- Cool and serve: Once the cake is baked, allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Decorate: Once the cake has cooled, dust the top lightly with icing sugar for a polished finish.
Tips for Perfect Clementine Cake:
- Use fresh clementines: Fresh clementines will give the best flavor and aroma. The zest and juice are key components of this cake.
- Don’t skip simmering the clementines: Cooking the clementines before blending them allows the natural sweetness to concentrate and makes the texture smoother.
- Ensure the cake is completely cool before icing: This will help the icing sugar stay put without melting into the cake.
Storing and Serving:
- Storage: This cake keeps well for up to 3 days when stored in an airtight container at room temperature. It can also be refrigerated for longer shelf life.
- Serving Suggestions: Serve the cake on its own or with a dollop of whipped cream, a spoonful of Greek yogurt, or a scoop of vanilla ice cream for added indulgence.
Frequently Asked Questions:
Q: Can I use other citrus fruits instead of clementines?
A: Absolutely! Oranges, mandarins, or tangerines will work just as well. Just make sure to adjust the quantity depending on the size of the fruit.
Q: Is this cake gluten-free?
A: Yes! The use of ground almonds instead of flour makes it naturally gluten-free.
Q: Can I make this cake ahead of time?
A: Yes, you can bake this cake a day in advance. It keeps well and actually improves in flavor after a day or two.
Q: How can I make this cake even more citrusy?
A: You can add more clementine zest or even a splash of clementine liqueur or extract to enhance the citrus flavor.
Mary Berry’s Clementine Cake is a wonderfully fragrant and flavorful treat that’s easy to make and full of citrus goodness. It’s a cake that pairs beautifully with a cup of tea or coffee, making it a perfect choice for any gathering or special occasion. Enjoy!
