Clementine Cake

This may be the world’s easiest cake to make—and one that never fails to elicit oohs, ahs, and recipe requests. It’s a moist and luscious dessert, bursting with bright citrus. This darling Clementine cake uses a mere five ingredients, and its lack of flour makes it a perfect treat for the gluten-wary.

Not only is this cake supreme in its simplicity, it keeps well and in fact tastes even better the next day. Serve alone, or top it with crème fraiche or whipped cream.

1 pound clementines (about 4 or 5)
6 eggs
1 cup plus 2 tablespoons sugar (or Sucanat, read about natural sweeteners here)
2 1/3 cups ground almonds
1 teaspoon baking powder

Use organic clementines if they are available to you. Scrub the clementines well and place in a pot with plenty of water. Bring to a boil, reduce heat and simmer for two hours.

Preheat the oven to 375ºF.

Drain water off and when clementines are cool enough to handle, cut each one in half and remove the seeds.

Put the Clementine halves (skin and all!) in a food processor and briefly pulse, then add remaining ingredients and pulse to a pulp.

Butter an 8-inch springform pan and pour mixture in. It is a very wet batter.

After 40 minutes, cover with foil to prevent top from burning. Cake is done after about an hour total, or when a toothpick inserted in the center comes out clean.

Remove from the oven and cool on a rack. Once cool, remove from pan. It can be served immediately, but improves after one day.

Inspired by How to Eat by Nigella Lawson (Wiley, 2002).

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Elena B.
Elena Bonati2 years ago

It sounds good. Thank you.

Elena T.
Elena Poensgen2 years ago

Thank you :)

Duane B.
.2 years ago

Thank you for sharing.

niki A.
niki A.2 years ago

Has anyone made this cake without eggs? Or does anyone have suggestions for egg replacers?

Heidi Aubrey
Heidi Aubrey2 years ago

This looks really tasty. The first time I tried a flourless cake, I was skeptical. But it turned out fabulous and a very satisfying type of sweet.

Gabriel Oneill
Gabriel O.2 years ago

I made this cake a few days ago and it's awesome!!! I have to admit that I improved on it just a little bit by melting a super dark Lindt chocolate bar over it, which proved to be a divine combination....
This recipe is a keeper - thank you very much!

a             y m.
g d c.2 years ago


Dan and Tina Partlow
Daniel Partlow2 years ago

Clemantine cake is a must try! Thanks.

Cheryl B.
Cheryl B.3 years ago

thanks for the recipes

Cheryl B.
Cheryl B.3 years ago

sounds yummy