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Naked Clementine

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225 g g Self-Raising Flour Self-Raising Flour
625 g g Butter Butter
225 g g Caster Sugar Caster Sugar
4 large large Eggs Egg
2 tbsp tbsp Milk Milk
1 pieces piece Vanilla Pod Vanilla Pod
6 pieces piece Clementines Clementine
300 g g Icing Sugar Icing Sugar

Naked Clementine Cake

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60 min



  • Preheat your oven to 180˚C.
  • Grease three 15cm round cake tins and line with parchment paper.
  • Sift the flour and salt into a small bowl.
  • Cream the 225g of butter & 225g of sugar in a mixing bowl until light and fluffy.
  • Add the eggs, one at a time, beating well.
  • Beat in the scrapped vanilla pod and the zest of 4 clementines.
  • Mix the flour in gently until combined, adding a little milk to give a dropping consistency.
  • Divide the batter evenly among the tins and bake for 25-30 mins, insert a skewer into the centre of the cakes to ensure baked correctly.
  • Leave to cool for a few mins, then transfer out on to a wire rack to cool.


  • Beat the icing sugar & butter until fluffy.
  • Add orange juice and beat until the mixture is smooth.

Cake Decoration:

  • To assemble, place one of the cake layers onto a serving plate and spread over a quarter of the icing.
  • Place the second on top and repeat.
  • Put the last cake on top, bottom side up.
  • Spread half of the remaining icing over the top and sides of the cake, place the cake into the fridge for about 10-15 mins to set slightly.
  • Spread the rest of the icing around the sides of the cake, then use a butter knife to scrape some away from the icing from the side to make the “naked” look cake.
  • Decorate the top with clementine slices & festive berries.