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Clementine cake

Diana Henry / 30 November 2015

Diana Henry shares her recipe for clementine cake, a fabulous and fruity cake that makes a wonderful seasonal alternative to heavy Christmas cake.

Clementine cake
Diana Henry's clementine cake can make a fabulous alternative to Christmas cake

Preparation time

1 hour 15 minutes

Cooking time

50 minutes



  • 5 clementines
  • 6 eggs
  • 225g light brown soft sugar
  • 250g ground almonds
  • 1 tsp baking powder
  • Crushed seeds from 8 cardamom pods

Optional glacé icing

  • 150g icing sugar
  • 2 tbsp clementine juice
  • ½ tsp orange blossom water


Boil five unpeeled clementines in water until soft (about an hour).

Drain and whizz in a food processor, skin and all.

Cool, then stir in six beaten eggs, 225g light soft brown sugar, 250g ground almonds, 1 tsp baking powder and the finely crushed seeds of eight cardamom pods.

Preheat the oven to 180C.

Scrape the mixture into a lined and buttered 20cm cake tin and bake for 50 minutes in the oven.

Test for doneness by inserting a skewer into the centre. If it comes out clean the cake is ready.

Leave to cool in the tin. Sift icing sugar over the top or make glacé icing by mixing 150g sifted icing sugar, 2 tbsp clementine juice and ½ tsp of orange blossom water together. Drizzle over the top, letting it run down the sides. Candied orange peel is lovely sprinkled on top.

For more delicious cakes, biscuits and scones see our baking recipe collection.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.