Mary Berry’s Clementine Cake Recipe [GUIDE]

Mary Berry’s Clementine Cake is a delightful and aromatic dessert that is as simple to prepare as it is sophisticated in flavor. This cake is a beautiful tribute to the vibrant citrus fruit, clementines, offering a zesty and fresh profile that’s perfectly balanced with sweetness. The cake’s texture is moist and dense, thanks to the inclusion of whole clementines-skins, pith, and all-giving it a rich, flavorful depth that you simply won’t find in cakes made with just juice or zest.

What makes Mary Berry’s Clementine Cake truly special is its fusion of simplicity and elegance. It’s a naturally gluten-free cake (when made with ground almonds instead of flour), making it ideal for anyone following a gluten-free diet or simply looking for a lighter dessert option. The clementines are boiled whole and then pureed, which helps the cake retain a moistness that is almost irresistible. The result is a dessert that’s subtly fragrant, with a delicate citrus tang and a soft, crumbly texture that’s perfectly complemented by a light dusting of powdered sugar.

This cake is ideal for any occasion-from a casual afternoon tea to a more formal dinner party. The citrus flavor is refreshing enough to serve in the warmer months but is comforting enough for colder weather too. It’s a universally appealing cake that even the most discerning palates will appreciate.

Mary Berry’s Clementine Cake Recipe

Ingredients Needed

To make Mary Berry’s Clementine Cake, you’ll need a select few ingredients that combine beautifully to create the perfect balance of flavor and texture. Here’s what you’ll need:

• 4 clementines: These are the star of the show. The natural sweetness and tangy flavor of the clementines make the cake unique. You’ll need to cook them before using, which helps to intensify their flavor and ensures the cake remains moist.
• Ground almonds (220g): Almonds contribute to the cake’s rich texture, and since this is a gluten-free recipe, they take the place of traditional flour. They also add a subtle nuttiness that enhances the flavor of the clementines.
• Sugar (200g): The sugar is crucial for sweetness and also helps to create the delicate crumb of the cake.
• Butter (225g): The butter gives the cake a rich flavor and adds to its moistness.
• Eggs (4 large): Eggs provide structure to the cake and help bind the ingredients together.
• Baking powder (1 tsp): Even though the cake is gluten-free, a little baking powder helps give the cake lift and lightness.
• Orange liqueur (optional, 1 tbsp): A splash of orange liqueur (like Grand Marnier) can intensify the citrus flavor and add a lovely hint of complexity, though it’s not essential.
• Powdered sugar: For dusting the top of the cake and adding a touch of sweetness to the finished product.

Equipment Needed

While this recipe doesn’t require any specialized equipment, there are a few key tools that will make your cake-making process smoother:

• Saucepan: To boil the clementines. A medium-sized saucepan works best to ensure the fruit is fully immersed in water.
• Blender or food processor: You’ll need this to puree the cooked clementines into a smooth paste. A hand blender can work as well if you’re looking for a more hands-on approach.
• Mixing bowl: A large bowl to mix the ground almonds, sugar, eggs, butter, and other ingredients.
• Electric mixer or hand whisk: For beating the butter and sugar together and ensuring the mixture is light and fluffy before you add the eggs and other ingredients.
• Springform tin (20-23 cm): A 20cm to 23cm round springform tin is perfect for this cake. It allows the cake to release easily after baking, giving you a smooth, flawless finish.
• Cooling rack: After the cake is baked, it’s important to let it cool on a rack to allow the air to circulate around it and prevent it from becoming soggy on the bottom.

Instructions To Make Mary Berry’s Clementine Cake

Now that you’ve gathered your ingredients and equipment, it’s time to dive into the step-by-step process of making this stunning clementine cake. Let’s get baking!

1. Prepare the clementines: Begin by placing the clementines in a saucepan and covering them with water. Bring the water to a boil, then reduce the heat and simmer for about 1-1.5 hours until the clementines are tender. This softens the skin and pith, making them easy to blend later. Once cooked, set them aside to cool.
2. Preheat the oven: While the clementines are cooling, preheat your oven to 180°C (350°F) and line the bottom of your springform pan with parchment paper to ensure the cake doesn’t stick.
3. Blend the clementines: Once the clementines have cooled enough to handle, cut them in half and remove any seeds. Place the entire fruit (including the skin and pith) into a blender or food processor and blend until smooth. The puree should be thick and velvety with a rich citrus aroma.
4. Mix the wet ingredients: In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step is crucial for creating the cake’s texture, so don’t rush through it. Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Combine the dry ingredients: In a separate bowl, mix the ground almonds and baking powder together. Gradually fold these dry ingredients into the wet mixture, ensuring there are no lumps. The batter should be thick and slightly sticky.
6. Add the clementine puree: Now, fold in the clementine puree, mixing until everything is well combined. If you’re using orange liqueur, add it at this stage.
7. Bake: Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown on top and slightly cracked.
8. Cool and finish: Once the cake is baked, allow it to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, dust the top with powdered sugar for a simple, elegant finish.

Tips And Tricks

1. Don’t skip the simmering step: Boiling the clementines is essential for softening the fruit, especially the skin, which would otherwise be too bitter and tough. This step also helps intensify the clementine flavor.
2. Use room temperature butter and eggs: For a smooth batter, it’s best if the butter and eggs are at room temperature. Cold butter can cause the batter to curdle, and cold eggs won’t incorporate as easily.
3. Make it a day ahead: Like many cakes, this clementine cake actually tastes better the next day. The flavors have more time to develop, and the texture becomes even more moist. Consider making it a day ahead of the occasion for the best results.
4. Keep it gluten-free: If you’re using ground almonds, be sure to check that they’re processed in a gluten-free facility to avoid any contamination if you’re cooking for someone with a severe gluten intolerance.
5. Storage: The cake can be stored in an airtight container for up to 4 days, or frozen for up to 3 months. To freeze, simply wrap the cake tightly in plastic wrap and foil, then place it in a freezer-safe bag.

Mary Berry’s Clementine Cake is a wonderful celebration of citrus, bringing together the tangy, fragrant flavors of clementines with a soft, moist cake that’s sure to impress. Whether you’re hosting a dinner party, preparing an afternoon tea, or just craving a light yet indulgent dessert, this cake ticks all the boxes. Its simplicity makes it approachable, yet its complex flavor profile makes it feel like a special treat.

The combination of whole clementines, ground almonds, and a light dusting of powdered sugar creates a cake that is as elegant as it is delicious. Plus, with its gluten-free nature, it’s an inclusive dessert option that can be enjoyed by many.

Easy Recipe Variations For Mary Berry’s Clementine Cake

Mary Berry’s Clementine Cake is a moist, fragrant treat that shines on its own with its subtle citrus flavor. However, there are numerous variations that can elevate this cake, offering a chance to personalize it and experiment with flavors, textures, and even dietary preferences. Here are a few ideas to inspire your next batch:

1. Nutty Clementine Cake

   Add a bit of crunch and depth by incorporating finely ground almonds or hazelnuts into the batter. Ground almonds complement the citrus flavor beautifully and enhance the cake’s moist texture, while hazelnuts provide a slightly richer, earthier flavor. You could substitute part of the flour with ground nuts or scatter some chopped nuts on top before baking for an added crunch.

2. Spiced Clementine Cake

   To give your cake a warm, cozy twist, consider adding spices like cinnamon, ginger, or cardamom. A pinch of ground ginger or cinnamon in the batter can transform the clementine cake into a comforting dessert with a bit of a spicy kick. If you’re using ground cardamom, be sure to go light on it, as its flavor can be quite potent. Alternatively, you could add the zest of a lemon alongside the clementines to introduce a bit of tang to balance the warm spice.

3. Chocolate-Glazed Clementine Cake

   For those who love the combination of citrus and chocolate, a rich, glossy chocolate glaze would pair beautifully with the moist clementine cake. Melt some dark chocolate and a small splash of cream to create a smooth, velvety glaze, and drizzle it over the top of your cake. You can also add a handful of chocolate chips or cocoa powder to the batter itself for an extra layer of indulgence.

4. Gluten-Free Clementine Cake

   Mary Berry’s original clementine cake is naturally gluten-free, thanks to the use of ground almonds instead of flour. However, you can experiment with different types of gluten-free flours (like rice flour or coconut flour) for slightly different textures or flavors. Just be sure to maintain the balance between wet and dry ingredients to preserve the cake’s moistness.

5. Clementine And Cranberry Cake

   For a seasonal twist, especially around the winter holidays, you can add fresh or dried cranberries to the cake batter. The tartness of cranberries will provide a wonderful contrast to the sweet, tangy clementines, and the red color of the cranberries gives the cake a festive look. You could also top the cake with a few sugared cranberries for an extra pop of color.

6. Vegan Clementine Cake

   To make the cake vegan-friendly, you can swap out eggs and butter for plant-based alternatives. Use flaxseed meal mixed with water as an egg substitute, and swap the butter for coconut oil or a dairy-free margarine. Replace honey with maple syrup or agave for a fully vegan sweetener. The rest of the recipe can remain largely the same, and the result is a light, airy, and completely plant-based treat.

7. Clementine And Poppy Seed Cake

   Adding poppy seeds to the batter is a simple way to introduce a delightful crunch and visual appeal. The delicate seeds will add texture while also enhancing the citrus flavor. Poppy seeds work particularly well with lemon or orange-based cakes, so they are a perfect match for the tangy clementine notes in this dessert. This variation also pairs beautifully with a citrus glaze for added sweetness.

Storing Leftovers

When it comes to storing leftover clementine cake, you’ll want to preserve its freshness and moist texture. Fortunately, this cake keeps wonderfully, so there’s no rush to finish it all in one sitting!

1. At Room Temperature

   If you plan to enjoy the cake within a few days, simply store it in an airtight container at room temperature. This will help retain its moisture and flavor. If your kitchen tends to be warm, you might want to keep it in a cool, dry place, away from direct sunlight. The cake will stay fresh for up to 3-4 days this way.

2. In The Refrigerator

   If you need to store the cake for a longer period (or if your kitchen is particularly warm), it’s best to refrigerate it. Place the cake in an airtight container or wrap it tightly with plastic wrap before refrigerating. Cold storage may slightly alter the texture of the cake, but it will still be delicious for up to a week.

3. Freezing The Cake

   For longer-term storage, you can freeze Mary Berry’s clementine cake. To do this, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Slice the cake before freezing to make it easier to grab individual portions when needed. It will keep in the freezer for up to three months. When you’re ready to enjoy it, simply thaw at room temperature for a few hours, or pop a slice in the microwave for a quick reheating.

What To Eat With Mary Berry’s Clementine Cake?

Mary Berry’s clementine cake is already a showstopper on its own, but pairing it with complementary flavors can elevate the dessert to an entirely new level. Here are a few ideas for what to eat alongside or with your clementine cake:

1. Whipped Cream Or Mascarpone

   A dollop of freshly whipped cream or mascarpone cheese provides a rich, creamy contrast to the bright citrusy flavor of the cake. Mascarpone, with its smooth, slightly sweet taste, is a particularly luxurious option. You could even add a touch of vanilla extract or orange zest to the cream for a more nuanced flavor.

2. Fresh Berries

   The tangy sweetness of fresh berries (like raspberries, strawberries, or blueberries) pairs perfectly with the citrusy notes of the cake. A small bowl of mixed berries on the side would complement the cake while adding a refreshing balance of flavors. You could also lightly macerate the berries in a little sugar and lemon juice for added depth.

3. Lemon Curd

   For those who love a tart-sweet combination, lemon curd makes a delicious accompaniment. The tangy richness of the curd will beautifully enhance the clementine’s zesty flavor, creating a more complex flavor profile. Spread a thin layer of lemon curd on each slice of cake or serve it on the side for dipping.

4. Ice Cream Or Sorbet

   Citrus flavors and ice cream are always a winning combination. Vanilla bean ice cream is a classic choice, with its creamy richness perfectly balancing the zesty cake. Alternatively, you could serve a refreshing lemon or clementine sorbet to double down on the citrus experience.

5. Tea Or Coffee

   A light, fragrant tea (like Earl Grey or green tea) or a well-brewed coffee complements the cake’s delicate sweetness without overpowering it. For a more decadent pairing, you could serve a cappuccino or latte with a drizzle of honey to bring out the clementine’s natural sweetness.

6. Nuts Or Dried Fruit

   To add texture and a savory note, consider pairing the cake with a selection of nuts or dried fruit. A handful of toasted almonds, pistachios, or walnuts would bring a delightful crunch and a touch of savory to balance the cake’s sweetness. Dried apricots, figs, or dates can also add a rich, chewy contrast that’s perfect alongside the lightness of the cake.

Conclusion

Mary Berry’s clementine cake is a timeless dessert that combines simplicity with sophistication. Its moist texture, delicate citrus flavor, and versatility make it a crowd-pleaser for any occasion, whether you’re serving it at a formal dinner, a casual gathering, or just enjoying a quiet moment with a cup of tea. Whether you stick to the classic recipe or decide to explore variations like adding spices, nuts, or a chocolate glaze, you’re bound to create a cake that feels both comforting and elegant.

When it comes to storing leftovers, this cake keeps wonderfully, so you can savor it for days or even freeze it for a later date. And don’t forget to pair it with complementary sides like whipped cream, berries, or a hot drink to enhance your experience.

Ultimately, Mary Berry’s clementine cake is a deliciously flexible treat that can adapt to your taste preferences and the occasion at hand. With its blend of bright citrus, tender crumb, and endless possibilities for customization, it’s a dessert that’s sure to bring joy every time it graces your table.

FAQs

What Ingredients Are Needed For Mary Berry’s Clementine Cake?

To make Mary Berry’s clementine cake, you will need 4 clementines, 6 large eggs, 250g ground almonds, 200g caster sugar, 1 tsp baking powder, and a pinch of salt. The clementines are boiled whole and then pureed, which gives the cake its unique flavor and moist texture. The use of ground almonds instead of flour makes this cake gluten-free.

How Long Does It Take To Prepare And Bake Mary Berry’s Clementine Cake?

The preparation time for Mary Berry’s clementine cake is about 15 minutes. You will need to cook the clementines for around 2 hours to soften them before blending them into a puree. Once the cake batter is ready, it will need to bake for 1 hour at 180°C (350°F). The total time, including boiling the clementines, is approximately 3 hours, but the actual hands-on time is relatively short.

Can I Make Mary Berry’s Clementine Cake Ahead Of Time, And How Should I Store It?

Yes, you can make Mary Berry’s clementine cake ahead of time. It actually keeps well for a few days. After baking, let it cool completely, then cover it tightly with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. You can also freeze the cake for up to 3 months-just make sure to wrap it well in plastic and foil.