Mary Berry Clementine Cake

The first time I baked this, I was meant to be cleaning the kitchen. But there were clementines in the fruit bowl starting to wrinkle, and honestly, baking something citrusy sounded much more fun than wiping down the hob. I boiled the fruit too long the first time (the peel went bitter), then under-mixed the batter trying to be delicate—which made the layers a bit stodgy.

But once I nailed the texture and trusted the process (and stopped second-guessing the boiled clementine), it became the kind of cake I now make whenever the sky’s grey. The smell alone is enough to brighten your kitchen.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t your average orange cake—it’s warmer, spicier, and a bit more grown up.

• Whole boiled clementine – Adds depth and oils from the peel, without bitterness (if you don’t overboil).
• Mixed spice and cinnamon – Lend it a gentle festive hum that’s subtle, not overpowering.
• Whipped citrus buttercream – Light, creamy, and sharp with the leftover fruit pulp.

And the crystallised peel on top? Totally extra—but in the best way.

INGREDIENTS + WHY THEY MATTER

• Whole clementine (1 large) – Boiled, blitzed, and stirred into the batter. Adds moisture and bold flavour.
• Self-raising flour (275g) – No need to add extra raising agents, it’s all-in-one.
• Mixed spice + cinnamon (1 tsp each) – These lift the citrus flavour and give the cake warmth.
• Butter (225g for cake + 225g for icing) – Use real butter, and make sure it’s soft. Margarine just won’t do.
• Icing sugar (350g) – For that fluffy, firm-enough-to-slice frosting.
• Marmalade (4 tbsp) – Used to candy the peel. Thin-cut works best—chunky gets in the way.
• Clementine peel (from 2 fruits) – Sticky, sugary strips for a crunchy-sweet topping.

MAKING IT YOURS (WITHOUT RUINING IT)

• No clementines? Use satsumas or mandarins—but make sure they’re seedless.
• Want to skip the peel? Go ahead—just dust the top with icing sugar and maybe add a few zest curls.
• Gluten-free? Try a good-quality GF self-raising flour—I tested Doves Farm and it held up beautifully.
• Want it lighter? Swap half the butter in the icing for cream cheese. Slightly tangier, still luscious.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Peel turned bitter	Boiled the clementine too long	20 mins max—check it’s soft but not mush
Cake was dense	Overmixed after adding the clementine	Fold in gently at the end
Icing split	Clementine pulp was too wet	Drain it slightly before adding

HOW TO MAKE MARY BERRY’S CLEMENTINE CAKE

1. Candy the peel
   Peel 2 clementines. Slice the peel into thin strips. Heat marmalade with 2 tbsp water until melted, add peel, and simmer for 5 mins. Toss in sugar and leave to dry on a tray.
2. Boil the whole clementine
   Cover it with water and boil for 20 mins until soft. Drain and cool.
3. Make the batter
   Preheat oven to 180°C (160°C fan). Grease and line 2 x 20cm tins. Blitz the cooled clementine (seeds removed) in a processor. In a large bowl, beat butter, flour, sugar, eggs, baking powder, spices, and half the blitzed clementine until smooth.
4. Bake
   Divide between tins and bake 25–30 mins until golden and springy. Cool completely on a wire rack.
5. Make the icing
   Beat butter with half the icing sugar and the remaining clementine pulp. Add rest of the sugar and whip until fluffy.
6. Assemble
   Slice each cake in half to make 4 layers. Stack them with icing between each and on top.
7. Decorate
   Arrange candied peel in a ring on top. Dust lightly with icing sugar.

TIPS FROM MY KITCHEN

• I boil the clementine while prepping everything else—kills two birds.
• If the icing feels loose, pop it in the fridge for 10 minutes before layering.
• I roll the peel while it’s still warm—it curls beautifully that way.

STORAGE + SERVING

• Fridge: Keep in a sealed tub for up to 3 days. The icing firms up, but the cake stays moist.
• Freezer: Freeze slices individually wrapped for up to 3 months.
• Defrosting: Let thaw at room temp. The icing may need a quick whip if serving as a full cake.
• Serve with: A hot cup of Earl Grey or, honestly, a glass of Prosecco.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this in advance?
A: Yes! The flavour deepens by the next day. Just keep it covered in the fridge.

Q: Do I need to use a food processor for the clementine?
A: It helps, but you can finely chop it by hand if needed—just make sure it’s soft and seedless.

Q: Can I use orange zest instead of the whole fruit?
A: Technically yes—but the boiled whole fruit gives this cake its unique texture and flavour.

Q: Is this icing really sweet?
A: It’s balanced by the citrus, but if you’re sugar-sensitive, use less icing sugar or swap in a bit of cream cheese.

Try More Recipes:

• Mary Berry Mincemeat Cake Recipe
• Mary Berry Boiled Fruit Cake Recipe
• Mary Berry Eccles Cakes Recipe