Clementine cake from How to Eat: The Pleasures and Principles of Good Food (USA) by Nigella Lawson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for lemon variation.

  • mfto on December 26, 2016

    I have been thinking about this cake since I bought the book years ago. Then this year, the NY Times featured a clementine cake as an elegant cake to serve for Christmas. The recipe by John Willoughby is very close to Nigella's. I followed Nigella's except for also making the candied clementines in the NY Times recipe. The resulting syrup is simply wonderful. The Times recipe uses a chocolate frosting if you are so inclined. I am not. Everyone praised the cake. I don't see how it could be improved.

  • vickster on April 10, 2016

    Made cake in 9 inch springform pan and baked it for 35 minutes at 375 degrees. It is delicious! Very moist and flavorful -- I used tangerines from my tree but would like to try with Meyer lemon.

  • westminstr on December 28, 2012

    Made this cake in 9" springform - it should still cook for an hour in my slow oven. Made with satsumas, would like to try Meyer lemon. This is a good cake to make ahead as it improves with time.

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Reviews about this recipe

  • Running With Tweezers

    The smell that wafts through your house while the clementines are cooking is dreamy, making this the ideal dessert around the holidays or for parties.

    Full review
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