Clementine Cake
Bright, zesty, and naturally gluten-free, this clementine cake is a show-stopping dessert that celebrates the vibrant flavor of whole clementines. Made with a handful of simple ingredients like juicy, boiled clementines, almond flour, and just a touch of sugar, this cake is incredibly moist, subtly sweet, and packed with citrusy goodness. The unique cooking technique of simmering whole clementines softens their peels and infuses the cake with an unmistakable depth of flavor. Perfect for an after-dinner treat or a holiday gathering, this one-bowl wonder bakes to a golden perfection and is best served with a light dusting of powdered sugar for an elegant finish. Plus, it’s made entirely without flour, making it ideal for gluten-free diets. Simple to prepare yet irresistibly indulgent, this clementine cake is a dessert staple you’ll want to make over and over again!
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Recipe Information
Ingredients
- 5 whole Clementines (seedless)
- 6 large Eggs
- 200 grams Granulated sugar
- 250 grams Almond flour
- 1 teaspoon Baking powder
- 1 tablespoon Butter (for greasing)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch (23cm) springform pan with butter and line the bottom with parchment paper to prevent sticking.
Place the whole clementines (unpeeled) in a medium-sized pot. Cover them with water and bring to a boil. Reduce the heat and simmer for 2 hours until the clementines are very soft.
Drain the clementines and set them aside to cool. Once cooled, cut them in half and remove any seeds. Place the clementines in a food processor and blend until smooth, creating a thick clementine puree.
In a large mixing bowl, whisk the eggs and sugar together until light and slightly frothy.
Add the clementine puree to the egg mixture and stir until combined.
In a separate bowl, mix the almond flour and baking powder together. Gradually fold this dry mixture into the wet ingredients until fully incorporated.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before carefully removing the sides of the springform. Allow the cake to cool completely on a wire rack.
Sprinkle with powdered sugar for garnish before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 259.0 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 817 mg | 63% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
