Easy Clementine Cake
User Reviews
5.0
15 reviews
Excellent
Easy Clementine Cake
Report
This beautifully simple Clementine cake recipe is made with whole clementines and it's gluten-free and dairy-free, making it a great option for a holiday dessert.
Share:
Ingredients
- 375 g clementines approx. 5 medium-sized ones
- 6 medium-large eggs
- 225 g sugar
- 250 g almond flour
- 1 teaspoon baking powder
- 1 teaspoon orange zest optional
For the glaze:
- 50 g powdered sugar
- 1 teaspoon clementine or orange juice
Instructions
- Place the clementines in a pot and cover with cold water. Bring to a boil, then simmer for 50 minutes and drain.
- Preheat oven to 180ºC/160°C Fan/360ºF. Grease and line with parchment paper a 20cm / 8-inch cake tin. Arrange a baking rack onto the middle shelf of the oven.
- Once cool, cut the clementines in half and remove any seeds, then place them in the bowl of a food processor and blend until pureed and creamy, about 1 minute.
- In a large bowl whisk the eggs with the sugar until light and pale, about 3 minutes.
- Add the whisked eggs, almond flour, baking powder, and optional orange zest in the food processor. Blitz for 5 - 10 seconds until combined.
- Pour the batter into a cake pan. Bake for 50 minutes until the surface is golden and a toothpick inserted into the centre comes out clean. After 40 minutes, you might need to cover the cake with foil to prevent the surface from browning too much.
- Remove the pan from the oven and arrange it over a cooling rack, but leave the cake in the pan to cool.
- Mix the glaze ingredients until you have a thick but spreadable glaze. Pour it over the top of the clementine cake and serve.
Notes
- To make things quicker, boil the clementines the night before, drain them, and store them in an airtight container in the refrigerator. Proceed with the recipe the next day.
- Clementines size may vary, so opt for a scale to make sure you have enough. You don't need to be extra precise, anything between 350 g to 400 g of clementines will be okay.
- I use a standard food processor, which is just big enough for the batter. Alternatively, blitz the clementines, then transfer them into a bowl and whisk in the remaining ingredients.
- I like to use a square cake pan, as it makes pretty individual servings, but you can use a regular round cake tin.
- You can use a 23cm/9" cake pan or if you want the cake a bit taller, go for 20cm / 8" cake pan.
- Once baked, cool the cake in the pan – it’s too delicate to remove it while it's warm.
- Store your prepared cake in an airtight container in the pantry for up to 5 days, though if if your pantry is warm, then it's recommended to keep in the fridge.
Nutrition Information
Show Details
Calories
337kcal
(17%)
Carbohydrates
42g
(14%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
90mg
(4%)
Potassium
115mg
(3%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
159IU
(3%)
Vitamin C
21mg
(23%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 90mg | 4% |
| Potassium | 115mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 21mg | 23% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
