Easy Clementine Cake
User Reviews
5
Easy Clementine Cake
Description
This recipe begins by boiling clementines until soft, then pureeing them to incorporate the whole fruit into the cake batter. Almond flour replaces traditional wheat flour, contributing a moist texture and subtle nuttiness. Eggs and sugar are whisked to create a light, airy base before blending in the clementine puree and leavening with baking powder. Baking at a moderate temperature ensures the cake develops a golden surface while remaining soft inside. The optional orange zest enhances the citrus aroma and flavor.
The cake is topped with a simple glaze made of powdered sugar and clementine juice, adding a mild sweetness and bright finish. It’s best served once fully cooled as the cake is delicate when warm. This cake makes a good choice for those seeking a fruity, tender dessert or snack, especially when fresh clementines are in season.
For convenience, cooking the clementines the day before saves time on the baking day and ensures proper softening. Adjusting glaze quantity or baking pan size can alter the cake’s height and sweetness as desired. Storing the cake covered at room temperature for a few days maintains its moisture, or refrigerate in warmer climates.
Ingredients
- 375 g clementines approx. 5 medium-sized ones
- 6 egg medium-large
- 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 juice 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
- Boil the clementines the day before to save time on baking day.
- Weigh your clementines for consistent results; 350–400 g works well.
- If a food processor is small, puree clementines first then mix dry ingredients separately.
- Use a square or round 20–23 cm cake pan depending on desired cake height.
- Allow the cake to cool completely in the pan to prevent breakage when removing.
- Store cake in an airtight container for up to 5 days at room temperature or refrigerate if warm.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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