5 from 15 votes
Easy Clementine Cake
Easy Clementine Cake is a moist almond flour cake featuring whole cooked clementines blended into the batter for natural sweetness and citrus flavor. Combining eggs, sugar, almond flour, and baking powder creates a tender crumb with a bright note from optional orange zest. The cake is baked until golden with a soft center, and finished with a light glaze made from powdered sugar and clementine juice for added sweetness and moisture.
Prep Time
5 mins
Cook Time
50 mins
Additional Time
50 mins
Total Time
1 hr 45 mins
Servings:
9
Calories:
337 kcal
Course:
Dessert
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 337
% 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.