Have you ever come across a recipe so simple yet so stunning that it almost feels like a little secret, tucked away in plain sight? That’s exactly how I felt the first time I tried Nigella Lawson’s Tangerine Cake. It was a chilly Saturday morning, and I was feeling that familiar itch to bake something, but I didn’t want anything too complicated. I had a couple of tangerines on the counter, a half-open bag of flour, and some leftover butter. I found myself diving into this recipe that seemed to promise effortless deliciousness- and it didn’t disappoint.
From the very first whiff of citrusy sweetness filling my kitchen, I knew this cake was something special. It was the perfect blend of tender crumb, a gentle sweetness that wasn’t overwhelming, and just the right touch of tanginess. If you’ve ever been in the mood for something light yet indulgent, this cake might just become your go-to. And the best part? It’s one of those recipes where everything gets whizzed together in the blender, making cleanup a breeze.
Nigella Lawson’s Tangerine Cake Recipe
There’s something effortlessly elegant about the way Nigella Lawson approaches food. Her recipes often feel like they were created for a leisurely afternoon with friends-nothing too fussy, just comforting and satisfying. This tangerine cake is the epitome of that style. No need to worry about delicate techniques or complicated steps; it’s a throw-it-all-together kind of cake that promises a big payoff.
The cake’s simplicity is deceptive. You’d expect something that looks this unassuming to taste like a standard citrus cake. But it’s anything but. What makes this cake stand out is the use of whole tangerines-skins, pith, and all. Blended into the batter, the tangerines give the cake a moist, dense crumb, almost like an almond cake, while the flavor profile is layered and deep. The citrus notes are sharp enough to be noticeable, but they’re balanced by the richness of the butter and eggs. It’s a cake that manages to be light and airy while also comforting and satisfying.
Ingredient List
Here’s the list of ingredients you’ll need for Nigella’s tangerine cake, and I can tell you from personal experience, these ingredients come together to create something that’s greater than the sum of its parts.
- 2 tangerines – Preferably organic, as you’re using the whole fruit, skin and all.
- 6 large eggs
- 1 cup of sugar – I like to use golden caster sugar if I can find it, for that subtle caramel undertone.
- 2 cups of ground almonds – These give the cake its beautiful density, and they also keep it naturally gluten-free.
- 1 teaspoon of baking powder – Just a little to help it rise without making it too fluffy.
- 1/2 cup of unsalted butter – Melted, to keep everything nice and smooth.
- 1/4 cup of honey – For a touch of sweetness and depth of flavor.
- A pinch of salt – To bring everything into balance.
It’s a simple list, but those tangerines are really the star of the show. You might think that baking a whole fruit into a cake sounds a bit odd at first, but trust me-the texture and flavor it imparts are transformative.
How To Make Nigella Lawson’s Tangerine Cake?
Making this cake couldn’t be easier, and I’ll tell you that there’s something so satisfying about just throwing everything into the blender, giving it a whiz, and seeing it come together. Here’s how I do it:
-
Prep The Tangerines
Start by giving the tangerines a good rinse. Since you’re using the whole fruit, it’s a good idea to scrub off any wax or residue. Cut them into quarters, removing any seeds you come across, but don’t bother peeling them. The zest and pith are where all the flavor lives.
-
Blend The Tangerines
Now, take those tangerine quarters and throw them into a food processor or blender. Pulse it a few times until it’s all smooth. You’ll have a puree with the zest, pith, and juice all blended together, which gives the cake its lovely tangy richness.
-
Add The Wet Ingredients
To the tangerine puree, add the eggs, sugar, melted butter, and honey. Blend again until it’s all smooth and well combined. The honey will add a beautiful note of sweetness that rounds out the tanginess of the tangerines.
-
Mix The Dry Ingredients
In a separate bowl, whisk together the ground almonds, baking powder, and a pinch of salt. The almonds will give the cake that gorgeous, slightly dense texture that holds up well to the citrus.
-
Combine Wet And Dry
Pour the dry ingredients into the wet mixture, blending just until everything is fully incorporated. Don’t overdo it; a few seconds of blending will suffice. The batter will be a little thicker than most cakes, but that’s what gives it such a satisfying mouthfeel.
-
Bake
Pour the batter into a greased cake tin (I prefer using a springform pan for easy removal) and smooth out the top. Pop it into a preheated oven at 350°F (175°C) for about 45-50 minutes, or until the top is golden brown and a skewer comes out clean when inserted. The cake should be firm to the touch, but with just the right amount of give when you press on it lightly.
-
Cool And Serve
Once the cake is done, let it cool in the tin for about 10 minutes before transferring it to a wire rack. It’s delicious on its own, but you could drizzle a little more honey on top if you’re feeling fancy. It’s best served at room temperature, though it keeps well for several days (if it lasts that long!).
Things I Learned
Baking Nigella’s tangerine cake taught me a few things, mostly about simplicity. The first was how important it is to embrace the whole fruit. In a world where recipes often have you zesting, juicing, and discarding, I love how Nigella’s recipe celebrates every part of the tangerine. The zest adds brightness, the pulp lends moisture, and even the pith brings a little bitterness to balance the sweetness.
Another lesson was the power of ground almonds. I had baked with almond flour before, but I hadn’t fully appreciated the weight and texture it brings to a cake until this one. The almonds give the cake a kind of bite, and even though the cake is moist, it has a sturdiness that makes it feel more substantial than a regular sponge. It also means you don’t need gluten for the cake to have great structure.
Finally, I learned just how easy it is to make a cake that feels luxurious without requiring a ton of effort. A lot of cakes with this kind of flavor complexity usually demand careful attention or more technical baking skills, but Nigella makes it so straightforward. There’s a certain kind of magic in that simplicity. It reminds me that sometimes the best recipes are the ones that don’t make you overthink it.