Sticky clementine cake
- January 2014
- Serves 12
- Hands-on time 20 min, simmering time 2 hours, oven time 1 hour
Moist, soft and fruity, this clementine cake is both gluten and dairy-free. It makes a moreish pudding or tea-time treat.
- Dairy-free recipes
- Gluten-free recipes
- 18g (2.1g saturated)
- 26.8g (26g sugars)
For 12 servings
- 5 clementines
- Vegetable oil for greasing
- 275g caster sugar
- 300g ground almonds
- Seeds from 8-10 green cardamom pods, ground to a powder
- 1 tsp gluten free baking powder
- 2 tsp vanilla extract
- 6 large free-range eggs, lightly beaten
- Juice 1 lemon
- 1 cinnamon stick
- Put 3 of the clementines in a pan of water, bring to the boil and simmer for about 2 hours until really tender, adding more water if necessary. Drain and leave to cool a little. Cut in half and pick out any pips, then whizz the fruit (skin and flesh) to a pulp in a food processor.
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a 23cm springform cake tin, then line the base with baking paper.
- Put 225g of the caster sugar, the almonds, ground cardamom and baking powder in a large bowl. Stir, then make a well in the centre. Mix the pulped clementines, vanilla extract and eggs in the well, then mix into the dry ingredients. Pour the mixture into the tin. Transfer to the oven and bake for 50-60 minutes.
- Meanwhile, squeeze the juice from the remaining 2 clementines into a pan. Add the lemon juice and the remaining 50g caster sugar. Heat gently until the sugar is dissolved, then add the cinnamon stick and simmer for 3 minutes.
- Remove the cake from the oven and pierce the top in a few places with a skewer. Drizzle over the citrus syrup, then leave for 1 hour to soak in. Transfer the cake to a wire rack to cool completely.
If you prefer, make a citrus icing instead of the sticky syrup. Mix icing sugar with enough clementine juice to make a runny icing, then drizzle it over the top of the cake.
The syrup in this cake keeps it moist, so it stores well. Keep it out of the fridge, covered, for up to 3 days (if you haven’t eaten it all!). Boil and pulp the clementines up to 48 hours before making the cake. Keep in the fridge, covered. Freeze the whole cake, well wrapped in cling film, for up to 3 months. Defrost to serve.
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