Clementine cake

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Prep time:

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Serves: 8

By SilkStalkings



  • 225g caster sugar

  • 1 tsp baking powder

  • 6 eggs

  • 250g ground almonds

  • 4-5 clementine (about 375g)


  1. Cover whole clementines in cold water and boil for two hours. Drain, cool, then halve to remove any pips. Blitz the clementines in a food processor whole (pith, skin - everything)
  2. Preheat oven to 190C/170C fan and grease and line a 7” or 8” springform tin.
  3. Add the rest of the ingredients to the processor and mix thoroughly. Yes, it looks like it will never work.
  4. Pour into tin and bake for 40 minutes. Cover with foil or greaseproof paper and bake for another 20 minutes.
  5. Cool completely in its tin. IMPORTANT: Do not eat it the same day. Leaving it overnight will increase the moistness and make it a real showstopper that people will coo about for years to come.

Handy Hint

This cake is perfect by itself or just with a dollop of good plain yoghurt.

Additional Information

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Cake/Dessert

  • Low fat

  • Make Ahead

  • cake

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Your comments

  • SilkStalkings 09/03/11 10:14

    You can use other less sweet oranges but you might feel the need to add a sugar drizzle or melted dark chocolate to the top.