I remember the first time I tried Mary Berry’s Clementine Cake. I had just come across her recipe in a magazine and was instantly intrigued by the simplicity of it. It felt like a cake that would be both luxurious and comforting at the same time. Clementines, with their bright, sweet flavor, paired perfectly with the soft, moist texture of the cake. I made it on a whim for a small family gathering. As soon as I pulled it out of the oven, the aroma filled the kitchen and everyone was already talking about how great it smelled. I couldn’t wait to cut into it. The cake turned out so much better than I had imagined-fragrant, light, and a little bit sticky in the best way. It became a staple in my baking repertoire.
If you’re looking for a simple yet elegant dessert, Mary Berry’s Clementine Cake is a great place to start. The beauty of this recipe is in its ease and flavor. Let’s dive into how you can make it too, and why it’s such a hit every time.
Mary Berry Clementine Cake Recipe
This cake is one of those recipes you’ll want to make again and again. It’s a perfect balance of sweetness, citrus, and just a touch of richness. What sets it apart is the use of whole clementines, skin and all. The fruit gives the cake a beautiful, moist texture and an unforgettable flavor. It’s not overly sweet, but the flavor is deep and satisfying.
I particularly love how the recipe doesn’t call for flour-based icing or heavy decoration. The cake is perfect just as it is, but you can easily get creative with toppings if you like.
Ingredients Needed
When I made this cake for the first time, I was surprised by how few ingredients were needed. It’s one of those recipes that doesn’t require special trips to the store for exotic items. Here’s what you’ll need:
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Clementines (4 Whole)
These are the star of the show. You’ll use the whole fruit, including the peel. They give the cake its incredible flavor and moisture.
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Butter (225g)
You’ll want softened butter for easy mixing, but it’s not as much as you might expect for a cake of this size. It keeps the texture light and fluffy.
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Caster Sugar (225g)
A nice, fine sugar to create a smooth batter. You want a little sweetness to balance the tangy clementine.
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Eggs (4 Large)
Eggs help to bind the ingredients together and give the cake its structure.
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Baking Powder (1 Tsp)
To give the cake a light rise, without weighing it down.
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Ground Almonds (225g)
This is what gives the cake its richness. Almonds provide a subtle nutty flavor and help the cake stay moist.
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Salt (Pinch)
Just a small amount to balance the sweetness and enhance the flavors.
Equipment Needed
The equipment for this recipe is just as simple as the ingredients. You don’t need anything fancy to make this cake, which is one of the reasons why it’s so appealing. Here’s what you’ll need:
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Food Processor
This is for blitzing the clementines. You could use a blender if you don’t have one, but a food processor is faster and easier.
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Baking Tin (20cm Round)
I like a round, deep baking tin for this, but you can use a different shape if that’s what you have. Just make sure it’s not too shallow.
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Mixing Bowl
You’ll need a bowl to mix the butter, sugar, and eggs together before adding the other ingredients.
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Spatula
For scraping down the sides of the bowl and folding the mixture together.
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Cake Tester Or Skewer
To check if the cake is done in the middle. You can also just gently press the center with your finger; if it springs back, you’re good to go.
How To Make Mary Berry Clementine Cake?
Making this cake is simple and, honestly, a bit therapeutic. Here’s how I like to do it:
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Preheat The Oven
Start by heating your oven to 180°C (160°C for fan ovens) or 350°F. Line your cake tin with baking parchment.
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Prepare The Clementines
Place your clementines in the food processor and blitz them until they form a smooth puree. You’ll use the whole clementine, so don’t peel them. The skin adds a lovely depth of flavor and helps the cake stay moist.
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Cream The Butter And Sugar
In a separate mixing bowl, beat the butter and sugar together until light and fluffy. I always find this step quite satisfying because it gives you a smooth base for the cake.
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Add The Eggs
Crack in the eggs, one at a time, beating well after each addition. Don’t worry if the mixture looks a bit curdled at this point; the other ingredients will bring it all together.
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Combine The Dry Ingredients
In another bowl, mix the ground almonds, baking powder, and salt. Then gently fold them into the butter-sugar mixture, followed by the blitzed clementines.
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Bake
Pour the batter into your prepared tin and smooth the top. Bake for 45-50 minutes or until the cake is golden brown and a skewer comes out clean.
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Cool And Serve
Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
Recipe Variations
While I adore the original recipe, there are plenty of ways you can make it your own. Here are a few ideas based on what I’ve tried:
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Add A Glaze
A simple orange or clementine glaze (just juice and icing sugar) will add a glossy finish and extra citrus zing.
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Add A Handful Of Chopped Pistachios
If you like nuts, pistachios pair beautifully with the almond flavor in this cake.
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Make It Gluten-Free
This cake is already gluten-free due to the use of ground almonds, so no need to make any adjustments there.
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Top It With Whipped Cream Or Mascarpone
If you want something extra creamy on the side, mascarpone or whipped cream works wonderfully with the tangy citrus flavor.
What Goes Well With Mary Berry Clementine Cake?
The cake itself is flavorful and moist, so it pairs well with a variety of drinks and snacks. Here’s what I usually serve it with:
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A Cup Of Earl Grey Tea
The citrus notes in the cake match perfectly with the bergamot flavor in the tea. It’s like a natural pairing.
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Fresh Fruit
A light side of berries or a fruit salad adds a refreshing balance to the rich cake.
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Greek Yogurt
If you like a creamy element, a dollop of Greek yogurt gives a nice contrast to the texture of the cake.
What I Have Learnt
Making Mary Berry’s Clementine Cake has taught me a few things:
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Simplicity Can Be Stunning
You don’t need loads of ingredients to make a cake that wows. The beauty of this recipe is how the clementines shine through.
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Baking Is A Process
There’s something meditative about it. The more I bake, the more I appreciate the small steps that come together to create something great.
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The Importance Of Good Ingredients
Since this recipe has such few ingredients, the quality of each one really matters. Don’t skimp on the clementines or butter; they’re key to the cake’s success.
FAQs
What Are The Key Ingredients In Mary Berry’s Clementine Cake Recipe?
The key ingredients in Mary Berry’s clementine cake recipe include clementines, sugar, eggs, ground almonds, baking powder, and butter. The clementines are boiled to release their natural sweetness and used to flavor the cake. The use of ground almonds makes the cake moist and adds a slightly nutty texture.
Can I Make Mary Berry’s Clementine Cake Gluten-free?
Yes, Mary Berry’s clementine cake is naturally gluten-free because it uses ground almonds instead of flour. However, it is important to ensure that all other ingredients, such as baking powder, are certified gluten-free to avoid any gluten contamination.
How Long Should I Bake Mary Berry’s Clementine Cake And At What Temperature?
Mary Berry’s clementine cake should be baked for about 1 hour at 180°C (350°F) in a preheated oven. It’s important to check the cake for doneness by inserting a skewer into the center; if it comes out clean, the cake is ready.