Clementine cake with cranberry glaze (GF)
User Reviews
5
4 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
1 hr 45 mins
-
Total Time
2 hrs 45 mins
-
Servings
12 approx
-
Calories
191 kcal
-
Course
Dessert
-
Cuisine
Mediterranean
Clementine cake with cranberry glaze (GF)
Report
This unusual cake uses the whole clementine, skin and all! But the result is a moist, tasty gluten-free cake.
Share:
Ingredients
For the cake
- 12 oz clementines 340g (3 - 4, whole
- 4 egg
- 2 cups almond flour 200g (almond meal)
- 1 teaspoon baking powder
- ¼ cup sugar 4tbsp
- ¼ cup honey 4tbsp
For the glaze
- ½ cup cranberries 50g, fresh
- ¼ cup orange juice 60ml
- ¼ cup confectioners sugar 4tbsp icing sugar
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
(3%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
