Mary Berry Clementine Cake Recipe [Tips & Tricks]

If you’re looking for a delightful and zesty dessert to brighten up your day, you absolutely have to try Mary Berry’s clementine cake recipe. It’s a perfect balance of fresh, tangy citrus flavors with a moist, tender crumb that melts in your mouth.

The beauty of this recipe lies not only in its simplicity but also in how the clementines bring a natural sweetness to the cake without being overpowering. Whether you’re a seasoned baker or just starting out, this cake is surprisingly easy to make, and the result is sure to impress anyone who tastes it. It’s a great way to bring a little sunshine to any occasion!.

Mary Berry Clementine Cake Recipe

Ingredients Needed

To create a perfect Mary Berry’s Clementine Cake, you’ll need a mix of fresh, fragrant ingredients that together form a beautiful balance of citrusy zest and moist, dense texture. This cake is unique because it incorporates whole clementines into the recipe, resulting in a vibrant flavor and a rich, almost syrupy moisture. Here’s what you’ll need:

1. Clementines (4 whole): The star of the show. These tiny, sweet citrus fruits will be boiled whole and then pureed, skin and all. The peel adds a delightful bitterness that pairs perfectly with the cake’s sweetness.
2. Ground Almonds (250g): This key ingredient gives the cake its rich, dense texture. Ground almonds also add a nutty flavor and help keep the cake moist.
3. Baking Powder (1 teaspoon): Since we are not using traditional flour with gluten, the baking powder acts as a leavening agent, helping the cake rise beautifully.
4. Caster Sugar (250g): The fine sugar will dissolve quickly and sweeten the cake without any graininess.
5. Butter (200g): For a wonderfully moist and rich cake, the butter adds both flavor and texture. It’s best to have the butter softened for easier mixing.
6. Eggs (4 large): Eggs provide structure and richness to the cake, helping bind the ingredients together and creating that soft, velvety crumb.
7. Orange Juice (2 tablespoons): The fresh juice helps enhance the citrus flavor and gives the cake a little extra liquid to create a lighter texture.
8. Zest of 1 clementine: The zest will elevate the citrus notes, giving the cake a burst of vibrant freshness.
9. Honey or Syrup (optional): For the finishing touch, a drizzle of honey or syrup adds an extra layer of sweetness and keeps the cake moist even after baking.

Each ingredient plays an integral part in making this cake a delightful treat that balances sweetness and citrus in a harmonious way. It’s a great option for both casual afternoon teas and special celebrations.

Equipment Needed

To bake Mary Berry’s Clementine Cake, there’s no need for anything particularly fancy, but the right equipment ensures the process goes smoothly and the end result is a success. Here’s a breakdown of what you’ll need:

1. Large Pot (for boiling clementines): This pot will be used to boil the whole clementines until they’re soft enough to be pureed. A medium to large-sized pot is ideal, ensuring the fruit has enough space to cook evenly.
2. Blender or Food Processor: Once the clementines have boiled and cooled slightly, you’ll need a blender or food processor to puree them into a smooth mixture. The smooth consistency of the puree is key for the cake’s texture.
3. Mixing Bowls: A few medium-sized bowls will be necessary to combine your dry and wet ingredients separately before mixing everything together. You’ll need one for the ground almonds and dry ingredients, another for your butter and eggs, and a third for your clementine puree.
4. Electric Mixer or Whisk: An electric hand mixer makes the job of creaming butter and sugar together much easier, but if you don’t have one, a good old-fashioned whisk and some elbow grease will also work just fine.
5. Sifter (optional): If you’re using any sifted dry ingredients, such as powdered sugar or ground almonds, a sifter will ensure there are no lumps and that everything mixes together evenly.
6. 9-inch Springform Cake Tin: A 9-inch springform tin is perfect for this cake. The removable sides of the springform pan allow for easy removal once it’s baked, and the 9-inch size provides just the right amount of space for the cake to rise.
7. Baking Paper: You’ll need parchment paper to line the bottom of your cake tin, which ensures the cake doesn’t stick to the tin and allows for a clean, smooth release once it’s cooled.

By having these simple yet essential tools on hand, you’ll set yourself up for an effortless baking experience. The beauty of this cake is in its simplicity, and the right equipment helps preserve that simplicity.

How To Make Mary Berry’s Clementine Cake

Making Mary Berry’s Clementine Cake is a fairly straightforward process, but it’s one that yields big rewards. Here’s a step-by-step guide on how to bring this citrusy delight to life:

1. Prepare the Clementines: Start by placing the four clementines in a large pot and covering them with water. Bring the water to a boil, and then let the clementines simmer for about 1 hour, until the fruit is soft and tender. The skin should be completely softened, and you’ll be able to mash it easily with a fork or spoon. Once the clementines are ready, set them aside to cool.

2. Preheat the Oven: As the clementines are cooling, preheat your oven to 180°C (350°F), ensuring it’s at the right temperature for baking when you’re ready to place the cake in.

3. Prepare the Cake Tin: Line the bottom of your springform tin with parchment paper and lightly grease the sides. This will prevent the cake from sticking once it’s baked and help ensure a smooth release.

4. Blend the Clementines: Once the clementines have cooled, cut them in half, remove any seeds, and place the whole clementines (skin included) into a blender or food processor. Blend until you achieve a smooth puree. You should have about 1 ½ cups of clementine puree. Set this aside for later.

5. Mix the Wet Ingredients: In a separate bowl, beat together the butter and sugar using an electric mixer or a hand whisk until light and fluffy. This will take about 3-5 minutes and is key to creating the light texture of the cake.

6. Add the Eggs and Zest: Once your butter and sugar mixture is fluffy, add the eggs, one at a time, beating well after each addition. Then, add the clementine zest and orange juice. Mix until combined.

7. Combine Dry Ingredients: In another bowl, combine the ground almonds, baking powder, and a pinch of salt. Stir well to evenly distribute the dry ingredients.

8. Add the Clementine Puree: Stir the clementine puree into the wet mixture. Then, gradually fold in the dry ingredients until everything is well combined. Be careful not to over-mix, as this can lead to a denser texture.

9. Bake the Cake: Pour the batter into the prepared tin, smoothing the top with a spatula. Bake for 40-50 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake will have a golden, slightly uneven top due to the clementine peel.

10. Cool and Finish: Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. If desired, you can drizzle the cake with honey or syrup while it’s still warm for extra sweetness and moisture.

Expert Tips

1. Use Fresh Clementines: The flavor of fresh clementines really makes this cake. Avoid using canned or frozen clementines, as their flavor and texture won’t be the same.

2. Don’t Skip the Boiling Step: Boiling the clementines with their skin on is essential. It softens the fruit, making it easy to blend into a smooth puree, and helps bring out their deep, rich flavor.

3. Be Careful With Overmixing: Ground almonds give the cake its delicate texture, but overmixing the batter can lead to a dense, heavy cake. Fold the ingredients together gently and stop as soon as everything is combined.

4. Experiment with Syrups: For an extra flavor boost, you can substitute honey with a fruit-flavored syrup or even a splash of Grand Marnier or Cointreau for a grown-up twist.

5. Add a Touch of Almond Extract: If you love the almond flavor, a teaspoon of almond extract added to the mixture can give an extra layer of complexity to the cake.

6. Ensure the Cake is Fully Cooled Before Serving: This cake is best when it has had time to fully cool down and set. It will slice more cleanly and have a better texture after it has cooled completely.

Mary Berry’s Clementine Cake is a stunning, zesty dessert that showcases the bright, fresh flavor of clementines in a beautifully moist and dense cake. It’s a perfect treat for citrus lovers or anyone looking for a gluten-free dessert option that doesn’t compromise on flavor or texture. The simplicity of the ingredients, combined with a straightforward method, makes this cake both approachable for beginners and a rewarding project for experienced bakers.

From the subtle bitterness of the boiled clementine peel to the moist, nutty texture provided by the ground almonds, each bite delivers an unforgettable balance of sweet and citrusy notes. Whether you serve it at a special occasion or as a weekday treat with your afternoon tea, this cake is sure to be a crowd-pleaser.

With just a few simple tips-such as using fresh clementines, being gentle with the mixing, and letting the cake cool fully-you’ll be able to bake a perfect version of this iconic Mary Berry cake every time.

Easy Recipe Variations For Mary Berry’s Clementine Cake

Mary Berry’s Clementine Cake is a delightful dessert, known for its aromatic citrus flavor and moist, dense texture. While the original recipe is simply delicious, experimenting with small variations can take this cake to new heights, whether you prefer a twist in flavor or texture, or simply want to customize it to suit your tastes. Here are a few easy recipe variations that are sure to excite your palate:

1. Add a Nutty Twist

   For a bit of texture and a deeper flavor, you can add ground almonds or chopped pistachios to the batter. Ground almonds will complement the natural citrus flavor, providing richness and moisture, while pistachios offer a crunchy contrast that pairs beautifully with the soft, citrusy crumb.

2. Infuse with Spices

   Spice up the recipe with some cinnamon, nutmeg, or ginger. A pinch of ground cinnamon can add warmth to the clementine’s tangy sweetness, while ginger gives the cake a zesty kick that pairs wonderfully with the citrus. If you want to explore more daring options, try adding a pinch of cardamom or a few crushed cloves for an exotic twist.

3. Use Different Citrus Fruits

   While clementines are the star of the original recipe, you can experiment with other citrus fruits to alter the flavor profile. Replace some or all of the clementines with oranges, grapefruits, or mandarins for a subtle variation. You can also mix different citrus fruits, creating a vibrant citrus medley that will shine through in the cake.

4. Add a Floral Note

   For a more delicate and fragrant flavor, consider adding a splash of orange blossom water or a few drops of rosewater to the batter. The floral notes can beautifully enhance the natural citrusy essence of the cake and elevate it to a more sophisticated level.

5. Incorporate a Drizzle or Glaze

   While Mary Berry’s Clementine Cake is often served without frosting, a light glaze can add a beautiful glossy finish and an extra layer of sweetness. Try making a simple glaze with powdered sugar and fresh clementine juice, or even infuse the glaze with a bit of whiskey or vanilla extract for added depth of flavor.

6. Make it Gluten-Free

   The recipe already calls for ground almonds, making it a great option for a gluten-free cake. If you want to further ensure it’s entirely gluten-free, you can substitute any remaining flour with a gluten-free alternative. Be sure to check that your baking powder is gluten-free as well.

These small variations allow you to explore different flavor combinations, giving you the flexibility to make the cake your own while still retaining the essence of Mary Berry’s famous recipe.

Best Practices To Store Leftovers

Leftover clementine cake can be a real treat, as it often becomes even more flavorful the next day when the citrus notes have had time to meld. However, it’s essential to store it properly to maintain its moisture and taste. Here are some best practices to ensure your leftover cake stays as fresh as possible:

1. Cool Completely Before Storing

   Before storing any leftover cake, always ensure it has completely cooled to room temperature. If you store warm cake, condensation will form inside the storage container, leading to sogginess and potential spoilage.

2. Wrap it Tightly

   To preserve moisture, wrap your clementine cake tightly in plastic wrap or aluminum foil. This will prevent it from drying out and help retain its soft, dense texture. Be sure the wrapping is snug and doesn’t leave any gaps for air to dry out the cake.

3. Store in an Airtight Container

   After wrapping the cake, place it in an airtight container for an extra layer of protection against air and humidity. An airtight container will prevent the cake from absorbing any unwanted odors from the fridge or pantry and keep it fresh longer.

4. Refrigeration for Longer Shelf Life

   If you plan to keep the cake for more than a couple of days, refrigeration is your best option. Stored in the fridge, your clementine cake should stay fresh for up to 4-5 days. Just make sure the container is well-sealed to keep the moisture in.

5. Freezing Leftovers

   If you have more leftovers than you can consume within a few days, consider freezing the cake. To freeze, cut the cake into individual slices for easy thawing later on.

   Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. Frozen clementine cake can last for up to 3 months. When ready to enjoy, simply thaw the cake at room temperature or gently warm it in the oven for a freshly-baked taste.

6. Avoid Storing with Frosting or Glaze

   If you’ve added any glaze or frosting to your clementine cake, it’s best to store the frosting separately, if possible. The moisture in the frosting can make the cake soggy over time, so keeping them separate allows both the cake and frosting to stay in optimal condition.

By following these tips, you can extend the life of your cake without sacrificing its flavor or texture.

What Goes Well With Clementine Cake

Clementine cake is vibrant and flavorful on its own, but pairing it with complementary ingredients and side dishes can elevate the experience even further. Here are a few suggestions for what goes well with clementine cake:

1. Fresh Berries

   The bright, zesty flavor of clementine cake pairs wonderfully with fresh berries like strawberries, raspberries, or blueberries. The natural sweetness and slight tartness of the berries offer a delightful contrast to the dense, citrus-infused crumb. A small berry compote or fresh berry garnish can also enhance the cake’s flavor profile.

2. Whipped Cream or Mascarpone

   A dollop of lightly sweetened whipped cream or mascarpone cheese provides a creamy, rich counterpoint to the tangy citrus notes of the cake. For an added twist, you can flavor the whipped cream with a touch of vanilla, orange zest, or even a splash of liqueur like Grand Marnier.

3. Ice Cream or Sorbet

   If you’re looking for a refreshing and cooling contrast, a scoop of ice cream or sorbet is an excellent pairing. Vanilla or coconut ice cream complements the cake’s flavors beautifully, while a citrus or ginger sorbet could add a sharp, refreshing balance to the sweetness.

4. Herbal Tea

   Pairing clementine cake with a warm, fragrant cup of herbal tea is an ideal way to enjoy this dessert. The mild notes of chamomile, lavender, or mint will enhance the cake’s delicate citrus tones, creating a well-rounded flavor experience. For a more adventurous pairing, try a green tea or jasmine tea.

5. Sparkling Wine or Champagne

   For a festive touch, enjoy clementine cake with a glass of sparkling wine or Champagne. The bubbles cut through the cake’s richness, while the wine’s crisp acidity complements the citrus flavor. For a slightly sweeter option, a Moscato d’Asti works beautifully.

6. Dark Chocolate

   If you’re a fan of chocolate, a small piece of high-quality dark chocolate can be the perfect accompaniment to clementine cake. The bitterness of dark chocolate balances the sweetness of the cake and adds an indulgent touch.

7. Citrus Salad

   To enhance the cake’s citrus profile, you can serve it with a citrus salad made of segments of oranges, grapefruits, or pomelos. A drizzle of honey and a sprinkle of mint can elevate the salad, offering an extra burst of fresh, tangy flavor that pairs harmoniously with the cake.

Conclusion

Mary Berry’s Clementine Cake is a masterpiece that balances simplicity with sophistication, combining the natural sweetness and tartness of clementines into a rich, moist dessert. While the original recipe is wonderful on its own, experimenting with easy variations can give it a personalized touch that reflects your tastes and creativity. From adding nuts and spices to incorporating floral notes or glazes, there’s plenty of room to play with flavors and textures.

Storing the cake properly ensures that leftovers remain as fresh and enjoyable as the first slice, whether you’re refrigerating or freezing. And when it comes to pairing the cake, the possibilities are endless-from fresh berries and whipped cream to herbal teas and sparkling wines, there are countless ways to enhance the overall experience.

Ultimately, Mary Berry’s Clementine Cake is not just a treat for the taste buds; it’s an invitation to explore new flavors, create lasting memories, and enjoy a slice of citrusy heaven in any season. Whether you’re serving it at a gathering, enjoying it on your own, or sharing it with loved ones, this cake is sure to leave a lasting impression.

FAQs

What Are The Key Ingredients For Mary Berry’s Clementine Cake?

The key ingredients for Mary Berry’s clementine cake are clementines, ground almonds, eggs, sugar, baking powder, and butter. The clementines provide the main flavor, while ground almonds make the cake moist and rich.

Can I Substitute The Ground Almonds In Mary Berry’s Clementine Cake Recipe?

Yes, you can substitute ground almonds with ground hazelnuts or other ground nuts, but it will slightly alter the flavor. Alternatively, if you’re looking for a gluten-free option, you can use a gluten-free flour blend, though this may affect the texture.

How Do I Prepare The Clementines For Mary Berry’s Clementine Cake?

For the cake, you need to cook the clementines in boiling water for about 2 hours until they become soft. Once cooled, you blend the clementines, including the peel, into a smooth puree to incorporate into the batter.

Can I Use Another Citrus Fruit Instead Of Clementines For This Cake?

While the recipe specifically calls for clementines, you can substitute them with oranges or mandarins. However, keep in mind that clementines have a sweeter, less tart flavor, so the taste of the cake may be slightly different.

How Long Should I Bake Mary Berry’s Clementine Cake?

The cake should be baked for about 1 hour at 180°C (350°F) in a preheated oven. It’s important to check the cake by inserting a skewer into the center; if it comes out clean, the cake is done.

Do I Need To Grease The Cake Tin Before Baking Mary Berry’s Clementine Cake?

Yes, you should grease and line the cake tin to prevent the cake from sticking. Use butter or non-stick spray and line the bottom with parchment paper for the best results.

How Do I Make The Glaze For Mary Berry’s Clementine Cake?

To make the glaze, simply combine powdered sugar and fresh clementine juice in a bowl. Stir until smooth and drizzle it over the cooled cake for a shiny, citrusy finish.

Can I Prepare Mary Berry’s Clementine Cake Ahead Of Time?

Yes, this cake keeps well for a few days if stored in an airtight container. It can also be frozen for up to 3 months. Just make sure to let it cool completely before freezing.

Why Is Mary Berry’s Clementine Cake Gluten-free?

Mary Berry’s clementine cake is naturally gluten-free because it uses ground almonds instead of flour. This makes it a great option for those with gluten sensitivities or celiac disease.

What Is The Texture Of Mary Berry’s Clementine Cake?

The texture of the cake is dense, moist, and slightly crumbly due to the use of ground almonds. The clementines add a wonderful richness and a subtle citrus flavor that pairs beautifully with the cake’s almond base.