Thursday

Clementine Cake

Photograph by Joel H Gough
A rich, moist, fruity cake that can be eaten for a teatime treat or in a packed lunch.
The slight bitterness of the clementines is balanced beautifully with the sweet glacé icing.
A nut-free version can be made by using ground rice instead of almond flour, with a little extra flavouring like vanilla extract.  Make your candid clementines in advance to save time


3 large clementines
4 large eggs
1 tablespoon golden syrup
1 lemon, grated zest only
225g caster sugar
250g ground almonds
1 ½ teaspoons gluten-free baking powder
¼ teaspoon ground cinnamon
  
For the glacé icing:
220g icing sugar
2 level tablespoons hot orange juice

candid clementines for extra decoration



Lightly oil and line a deep, round, 26cm cake tin with parchment paper.
Then, place the whole clementines in a pan of cold water, bring to the boil and simmer gently for 30 minutes. Drain, cut in half, remove any pips and blend to a pulp in an electric mixer or by hand.  Set aside to cool. 
Preheat your oven to 180°C / 350°F / Gas 4.
Sift together the almond flour, gluten-free baking powder and ground cinnamon. 
In a separate bowl, whisk together the eggs, golden syrup, lemon zest and caster sugar.  

Add the almond flour mix, with the clementine paste, and whisk very well until lighter in colour.
Pour the mixture into your prepared tin, bake in the middle of the oven for 50-60 minutes or until springy to the touch.  

Leave to stand for 15 minutes in the tin, then carefully turn out onto a serving plate.  Allow to completely cool.
Prepare the glacé icing by placing the icing sugar in a small bowl with the hot orange juice.  Beat well until smooth, then spread evenly over the top of the cold cake.
Decorate further with candid clementines, if using.

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