Clementine Cake (Orange/Citrus)


I was in the mood for a cake but something with a twist, light and not too sweet, but warming enough for a late winter's evening.


Recipe adapted from Nigella Lawson, via Smitten Kitchen & Call Me Cupcake

(Except I took the recipe and adapted it into half amounts)


Clementine cake
2 to 3 clementines 
3 eggs
1/2 cup plus 1 tablespoon (around 110g) sugar
1/3 cup (around 125g) ground almonds
1/2 heaped teaspoon baking powder

Candied clementines
2- 3 clementines
1 cup granulated sugar (around 190 g)
1/2 cup water 

Clementine icing
3/4 cup powdered sugar
1-2 clementines' juice


The Cake

1. Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 1 hour (2 hours if you can - but I only boiled them for an hour and it was fine). Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit (yes, the whole fruit) in the processor (or by hand).


(they look a little shrivelled/squidgey when they come out of the water..)

2. Preheat the oven to 190°C (375 degrees F).

3. Butter and line an 8-inch spring-form pan with grease-proof paper.

4. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. 

5. Pour the cake mixture into the prepared pan and bake for 40-60 minutes (start checking after 35-40 minutes) in the lower part of the oven. If the top starts burning, cover cake with foil. Check with a skewer to make sure the cake is done.

6. Remove from the oven and leave to cool in the pan, on a rack. When the cake is cold, you can take it out of the pan. 

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Candied clementines
1. Slice clementines thinly. Bring granulated sugar and water to a boil in a saucepan. Add clementine slices and let simmer until slices are soft, about 25 minutes. Let cool on a wire rack or a piece of baking paper.

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Clementine icing
1. Sift the powdered sugar into a bowl. Add about two tablespoons of clementine juice and mix to a smooth paste. Add more juice as necessary, until you reach desired consistency. 

2. Pour the icing over the cake and spread lightly with a spoon. Top with candied clementines. 

 (Mine got a little messy - but it tasted amazing!)


Et Voila!

Notes on this recipe: 
- This recipe is gluten free and dairy free (if you "butter" your pan with margarine)
- Be very careful when removing the cake from the pan as it is very soft and breaks easily. 

Original Recipe (and all the gorgeous photographs) here:


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