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Clementine Almond Cake

Clementine Almond Cake


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  • Author: foodnerd4life
  • Total Time: 3 hours
  • Yield: 8 1x

Ingredients

Scale
  • 375g Clementines (whole, that was roughly 4 for me)
  • 6 Medium Free-Range Eggs
  • 225g Caster Sugar
  • 250g Ground Almonds
  • 1tsp Baking Powder

Instructions

1. Put the clementines in a large saucepan of cold water, bring to the boil and simmer for 2 hours. Keep an eye on the water levels and top up with boiling water if needed. Also, you and your kitchen will get a citrus steam facial while these are cooking. Drain and cool. The clementines will stay hot for quite a while.

2. Cut the clementines in half and scoop out the pits.

3. Chuck the whole of the clementines, pith and skin and all into a food processor. Whizz until a nice pulp. Again this smells amazing.

4. Preheat the oven to 190C. Grease a 21cm tin. Mix in all the other ingredients until completely mixed.

5. Pour the mixture into the prepared tin and bake for an hour, but I had to cover mine after 30 minutes so the top wouldn’t brown too quickly, but it will still be a dark topped cake until a sponge. Cool in the tin. I served mine with some crème Fraiche and it was divine. Give it a go!

  • Prep Time: 120 minutes
  • Cook Time: 60 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: British

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