Clementine cake with cranberry glaze (GF)

Name: Clementine cake with cranberry glaze (GF)
Prep time: 1 h
Cook time: 1 h 45 min
Total time: 2 h 45 min
Yield: 12 approx
Ingredients: 12 oz whole clementines; 4 eggs; 2 cups almond flour; 1 teaspoon baking powder; ¼ cup sugar; ¼ cup honey; ½ cup fresh cranberries; ¼ cup orange juice; ¼ cup confectioner's sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 45 mins
Servings
12 approx
Calories
191 kcal
Course
Dessert
Cuisine
Mediterranean

Clementine cake with cranberry glaze (GF)

Sasha Velasquez

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This unusual cake uses the whole clementine, skin and all! But the result is a moist, tasty gluten-free cake.

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Ingredients

Servings

For the cake

12 oz whole clementines 340g (3 - 4)
4 eggs
2 cups almond flour 200g (almond meal)
1 teaspoon baking powder
¼ cup sugar 4tbsp
¼ cup honey 4tbsp

For the glaze

½ cup fresh cranberries 50g
¼ cup orange juice 60ml
¼ cup confectioner's sugar 4tbsp icing sugar

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Instructions

Place the clementines in a small pan and pour in enough water to just cover them. Cover and bring to a boil. Simmer for approx an hour, topping up the water if needed so they stay largely covered. They should be fairly soft and look like the skin is becoming a bit discolored. Don't worry if they burst open. Drain and set aside to cool.
When almost cool, preheat the oven to 375F/190C and lightly oil a tin, either a smaller bundt or a cake tin with a removable base.
When cool, split the clementines open and remove any pits. Put in a food processor/blender and blend until smooth.
Add the eggs, almond flour, baking powder, sugar and honey. Blend until well mixed then transfer to the prepared cake tin. Try to avoid getting pockets of air at the bottom of the tin.
Bake for around 45-50min in a bundt, nearer 1hr in a regular cake tin. You can check it is cooked through with a skewer (will come out clean) and it will be browned. Leave to cool fulling before removing from tin/mould and then glazing.
For the glaze, place the cranberries and orange juice in a small pan and bring to a simmer. Cook for around 5-10min until all of the cranberries pop open and are soft. Strain the mixture into a small bowl once it has cooled a little. Use 1tbsp of the puree and mix it with the confectioner's sugar into a smooth glaze. Drizzle over the cake. The cake will keep for a good few days refrigerated.

Notes

I used my Nordic Ware Platinum Collection Heritage Bundt Pan to make this which worked really well.

Nutrition Information

Show Details

Calories 191kcal (10%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 54mg (18%) Sodium 21mg (1%) Potassium 130mg (4%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 90IU (2%) Vitamin C 17mg (19%) Calcium 74mg (7%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12approx

Amount Per Serving

Calories 191 kcal

% Daily Value*

Calories	191kcal	10%
Carbohydrates	21g	7%
Protein	6g	12%
Fat	10g	15%
Saturated Fat	1g	5%
Cholesterol	54mg	18%
Sodium	21mg	1%
Potassium	130mg	3%
Fiber	2g	8%
Sugar	16g	32%
Vitamin A	90IU	2%
Vitamin C	17mg	19%
Calcium	74mg	7%
Iron	1.1mg	6%