This easy Mary Berry Clementine Cake is a delightful dessert that’s both moist and bursting with citrus flavor. With a simple mix of common ingredients, it’s quick to prepare and perfect for any occasion. Enjoy the deliciously creamy icing and the added crunch of crystallized clementine peel for a special touch!
This Clementine Cake Recipe Is From Cook and Share Cookbook by Mary Berry
Ingredients Needed:
For the Decoration:
- 2 clementines (peeled)
- 4 tbsp thin-cut orange marmalade
- 115g granulated sugar
For the Cake:
- 1 large clementine (whole, unpeeled)
- 225g butter (softened)
- 275g self-raising flour
- 275g caster sugar
- 4 large eggs
- 1 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
For the Icing:
- 225g butter (softened)
- 350g icing sugar, plus extra for dusting
How To Cook Clementine Cake:
- Prepare the clementine peel: Peel 2 clementines, roll up the peel, and slice thinly into strips. Heat 4 tbsp marmalade with 2 tbsp water in a small saucepan until dissolved. Add the peel and simmer for 5 minutes. Toss the sticky peel in 115g granulated sugar, then spread on a baking tray to dry.
- Boil the clementine: Place the large clementine in a saucepan, cover with water, and boil for 20 minutes until soft. Drain and cool.
- Preheat the oven: Set the oven to 180°C/160°C fan/Gas 4. Grease and line 2 x 20cm round cake tins with non-stick baking paper.
- Make the cake batter: Cut the cooled clementine into chunks (removing any seeds) and blitz in a food processor. In a large bowl, whisk together 225g butter, 275g self-raising flour, 275g caster sugar, 4 eggs, 1 tsp baking powder, 1 tsp mixed spice, and 1 tsp cinnamon until smooth. Stir in half the blitzed clementine.
- Bake the cake: Divide the mixture evenly between the two tins and level the tops. Bake for 25–30 minutes until golden and a skewer comes out clean. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- Make the icing: Beat 225g softened butter and half of the 350g icing sugar with the remaining clementine pulp until smooth. Add the rest of the icing sugar and whisk until fluffy.
- Assemble the cake: Slice each cake in half horizontally to make four layers. Place one layer on a plate and spread a quarter of the icing on top. Repeat with the other layers, spreading icing between each. Finish with icing on the top.
- Decorate the cake: Arrange the crystallised clementine peel on top in a ring and dust with icing sugar before serving.
Recipe Tips
- Use room temperature ingredients: Make sure the butter and eggs are at room temperature before mixing. This helps the cake batter mix evenly and makes the cake light and fluffy.
- Boil the clementine until soft: The clementine needs to be boiled until it’s completely soft. If it’s undercooked, it won’t blend well and could leave lumps in the cake.
- Don’t overmix the batter: Mix the ingredients just until combined. Overmixing can make the cake dense instead of light and airy.
- Slicing the cake layers carefully: Use a long bread knife and go slowly when cutting the cake layers. This prevents the cake from breaking or crumbling.
- Let the peel dry completely: After tossing the clementine peel in sugar, make sure it dries completely before decorating. If it’s still sticky, it won’t sit well on the cake and could melt into the icing.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers Clementine Cake in an airtight container in the fridge. It will stay fresh for about 3 days.
- Freeze: Wrap leftovers Clementine Cake in cling film and place it in a container. Freeze for up to 3 months. To thaw, move it to the fridge overnight or let slices sit at room temperature for a couple of hours.
Nutrition Facts
Serving Size: 1 serving
- Calories: 307.9
- Total Fat: 16.4 g
- Saturated Fat: 1.8 g
- Cholesterol: 127.5 mg
- Sodium: 87.1 mg
- Potassium: 136.9 mg
- Total Carbohydrate: 32.5 g
- Dietary Fiber: 3.8 g
- Sugars: 27.7 g
- Protein: 10.1 g
Try More Mary Berry Recipes:
- Mary Berry Malted Chocolate Cake
- Mary Berry Salted Caramel Cake
- Mary Berry Windfall Pie
- Mary Berry Coconut and Jam Cake
- Mary Berry American Chocolate Cake
Mary Berry Clementine Cake
Description
This easy Mary Berry Clementine Cake is a delightful dessert that’s both moist and bursting with citrus flavor. With a simple mix of common ingredients, it’s quick to prepare and perfect for any occasion. Enjoy the deliciously creamy icing and the added crunch of crystallized clementine peel for a special touch!
Ingredients
For the Decoration:
For the Cake:
For the Icing:
Instructions
- Prepare the clementine peel: Peel 2 clementines, roll up the peel, and slice thinly into strips. Heat 4 tbsp marmalade with 2 tbsp water in a small saucepan until dissolved. Add the peel and simmer for 5 minutes. Toss the sticky peel in 115g granulated sugar, then spread on a baking tray to dry.
- Boil the clementine: Place the large clementine in a saucepan, cover with water, and boil for 20 minutes until soft. Drain and cool.
- Preheat the oven: Set the oven to 180°C/160°C fan/Gas 4. Grease and line 2 x 20cm round cake tins with non-stick baking paper.
- Make the cake batter: Cut the cooled clementine into chunks (removing any seeds) and blitz in a food processor. In a large bowl, whisk together 225g butter, 275g self-raising flour, 275g caster sugar, 4 eggs, 1 tsp baking powder, 1 tsp mixed spice, and 1 tsp cinnamon until smooth. Stir in half the blitzed clementine.
- Bake the cake: Divide the mixture evenly between the two tins and level the tops. Bake for 25–30 minutes until golden and a skewer comes out clean. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- Make the icing: Beat 225g softened butter and half of the 350g icing sugar with the remaining clementine pulp until smooth. Add the rest of the icing sugar and whisk until fluffy.
- Assemble the cake: Slice each cake in half horizontally to make four layers. Place one layer on a plate and spread a quarter of the icing on top. Repeat with the other layers, spreading icing between each. Finish with icing on the top.
- Decorate the cake: Arrange the crystallised clementine peel on top in a ring and dust with icing sugar before serving.
Notes
- Use room temperature ingredients: Make sure the butter and eggs are at room temperature before mixing. This helps the cake batter mix evenly and makes the cake light and fluffy.
- Boil the clementine until soft: The clementine needs to be boiled until it’s completely soft. If it’s undercooked, it won’t blend well and could leave lumps in the cake.
- Don’t overmix the batter: Mix the ingredients just until combined. Overmixing can make the cake dense instead of light and airy.
- Slicing the cake layers carefully: Use a long bread knife and go slowly when cutting the cake layers. This prevents the cake from breaking or crumbling.
- Let the peel dry completely: After tossing the clementine peel in sugar, make sure it dries completely before decorating. If it’s still sticky, it won’t sit well on the cake and could melt into the icing.
Mary Berry Clementine Cake