Clementine cake with cranberry glaze (GF) #SundaySupper
Caroline's Cooking
Caroline's Cooking
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Overall rating 5 1 ratings


  • /340 g whole clementines (3 - 4) 4 eggs 2 cups/200g almond flour/almond meal 1tsp baking powder ¼cup/4tbsp sugar ¼cup/4tbsp honey For the glaze - ½cup/50g fresh cranberries ¼cup/60ml orange juice ¼cup/4tbsp confectioner's sugar/icing sugar Instructions Place the clementines in a small pan and pour in enough water to just cover them. Cover and bring to a boil. Simmer for approx an hour, topping up the water if needed so they stay largely covered. They should be fairly soft and look like the skin is becoming a bit discolored. Don't worry if they burst open. Drain and set aside to cool. When almost cool, preheat the oven to 375F/190C and lightly oil a tin, either a smaller bundt or a cake tin with a removable base. When cool, split the clementines open and remove any pits. Put in a food processor/blender and blend until smooth. Add the eggs, almond flour, baking powder, sugar and honey. Blend until well mixed then transfer to the prepared cake tin. Try to avoid getting pockets of air at the bottom of the tin. Bake for around 45-50min in a bundt, nearer 1hr in a regular cake tin. You can check it is cooked through with a skewer (will come out clean) and it will be browned. Leave to cool fulling before removing from tin/mould and then glazing. For the glaze, place the cranberries and orange juice in a small pan and bring to a simmer. Cook for around 5-10min until all of the cranberries pop open and are soft. Strain the mixture into a small bowl once it has cooled a little. Use 1tbsp of the puree and mix it with the confectioner's sugar into a smooth glaze. Drizzle over the cake. The cake will keep for a good few days refrigerated. 3.5.3208
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