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Clementine and almond cake Recipe

British · Dessert · 65 min total

A moist, gluten-free cake made with whole clementines and ground almonds, perfect for a citrusy dessert or tea time treat.

Ingredients

• 3-4 clementines (about 375g total)
• 6 large eggs
• 1 cup (200g) granulated sugar
• 2 1/3 cups (250g) ground almonds
• 1 teaspoon baking powder
• Pinch of salt
• Confectioners' sugar for dusting (optional)

Instructions

1. Place the clementines in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 2 hours until very soft. Drain and let cool.
2. Preheat oven to 350°F (180°C). Grease and line an 8-inch round springform cake pan with parchment paper.
3. Cut the cooled clementines in half and remove any seeds. Place the whole clementines (including peel) in a food processor and blend until smooth.
4. In a large bowl, whisk the eggs and sugar together until thick and pale, about 3 minutes.
5. Fold in the clementine purée, ground almonds, baking powder, and salt until well combined.
6. Pour the batter into the prepared pan and bake for 45 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Tips

• This cake keeps well for up to 3 days in an airtight container.
• Serve with crème fraîche or whipped cream for extra indulgence.
• For a stronger clementine flavor, add the zest of one fresh clementine to the batter.

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