Clementine and almond cake

Clementine and almond cake recipe videos

The Clementine and almond cake is a moist, fragrant dessert, often gluten-free, that blends the bright, sweet-tart flavor of whole clementines (including the peel) with the rich, nutty taste of ground almonds. It typically uses eggs and sugar as a binder, creating a dense yet tender crumb. This cake is a popular choice in Mediterranean and Middle Eastern baking, particularly in regions where citrus and nuts are abundant.

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🍽️ Nutrition at a glance

This cake is generally high in fat and carbohydrates, primarily from almonds and sugar, with a moderate amount of protein from the almonds and eggs. A typical serving provides a good source of vitamin C from the clementines and healthy monounsaturated fats from the almonds, with a rough calorie ballpark of 350-450 per slice.

Nutrition breakdown

Calories	380 kcal
Protein	7 g
Carbs	42 g
Fat	22 g
Fiber	3 g
Sugar	28 g
Sodium	150 mg
Vitamin C	15 mg
Vitamin E	8 mg
Calcium	90 mg
Iron	2.5 mg
Magnesium	65 mg
Potassium	280 mg
Phosphorus	120 mg
Manganese	1.2 mg

Per 1 slice (120 g) · estimated, varies by recipe

💡 What's interesting

A unique aspect of this cake is the use of whole, unpeeled clementines, which infuses the batter with intense citrus aroma and a subtle bitterness from the zest. Nutritionally, the almonds add a satisfying texture and a boost of fiber and antioxidants, making it a more nutrient-dense option than many traditional cakes.