This clementine cake is easy to make and naturally gluten-free. A delicious citrus flavor, festive glaze & wonderfully moist.
Today’s Sunday Supper is all about Holiday desserts, and I’ll be the first to admit it’s one of the few areas we are not that flexible. Granted I’ve not been eating Thanksgiving meals all my life, but of the years I have, we’ve always had pumpkin pie. Christmas, if we’re in our house or my parents at least, is also always rounded off with a Christmas pudding. But I’ve shared both of those already, so I thought I’d make something different.
And by different, I specifically wanted to not make a pie. After all, even if it’s not pumpkin, let’s face it a pie is on most Thanksgiving tables. Instead, I have gone for this clementine cake with cranberry glaze and I am so glad I did. It’s wonderfully moist and has a lovely citrus flavor. And just wait until you hear how it’s made.
A cake to fit a tin
Every now and again, I get a new tool to add to my kitchen collection. It’s not all that often – for one thing, our kitchen seems to really lack storage space and so I prefer to add useful things. Well, mainly. Earlier in the year I bought a bundt cake pan for the first time. I think it was around when I shared my first cake, a delicious hazelnut pear cake, that I thought I might make more.
I did make more cakes (and we all loved the sour cream apple cake) but I still didn’t use the bundt tin. Bundts have that festive feel to them, and so I thought the Holiday dessert theme was the push I needed to use it. This clementine cake is something I have made a variation of before and seemed the perfect fit. With the cranberry glaze, this makes a stunningly festive dessert.
I first came across orange almond cake years ago and was intrigued by how it was made. My first attempt at it was a bit off the mark as I over-reduced the sugar. However I liked the general idea. We got some incredibly delicious clementines recently and for some reason they sparked my memory of that cake.
I decided I wanted to make it as a clementine cake, and this time I loved the result. Moist, flavorful and so easy to make, it’s definitely one I’ll make again. It’s not a super-rich cake, so it’s also the sort of cake great to serve with tea or coffee if you have people over.
How to make clementine cake
This is what makes this cake unusual. This clementine cake is made with the whole fruit, skin and all. You boil the clementines to soften up the skin and pith and take out any bitterness. Then you whizz them up with eggs, almond flour, baking soda, sugar and honey. No more ingredients than that. Bake it then leave it to cool before glazing.
You don’t need to glaze it, but personally I kind of think you do. Not only does it take it from pretty to stunning, it tastes really good too.
This clementine cake is flavorful and so moist. It’s not wildly decadent, but personally I think with everything else you might have over the Holidays, it’s a nice change. It’s easy to make and while I have made it in a bundt tin, you don’t have to. It works just as well in a regular cake tin. But to really show it off, I do think the mould helps.
A zesty citrus flavor, not too heavy and a delicious cranberry glaze to top it off, this clementine cake is perfect on any table. It might even sneak onto ours over the Holidays.
Try these other cake recipes:
Clementine cake with cranberry glaze (GF)
For the cake
- 12 oz whole clementines 340g (3 - 4)
- 4 eggs
- 2 cups almond flour 200g (almond meal)
- 1 tsp baking powder
- 1/4 cup sugar 4tbsp
- 1/4 cup honey 4tbsp
For the glaze
- 1/2 cup fresh cranberries 50g
- 1/4 cup orange juice 60ml
- 1/4 cup confectioner's sugar 4tbsp icing sugar
- 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.
See all the other Holiday desserts being shared today:
Bars and Cookies
- Chocolate Fudge Layer Cake by That Skinny Chick Can Bake
- Coconut Pecan Cake with Coconut Rum Frosting by The Chef Next Door
- Coconut Syrup Cake by Palatable Pastime
- Japanese Sugar Plum Fairy Cupcakes by NinjaBaker.com
- Moms Texas Sheet Cake by My Life Cookbook
- Pumpkin Roll with Cream Cheese Frosting by Recipes Food and Cooking
- Rave Review Coconut Cake by Family Around The Table
- Salted Caramel Mocha Bundt Cake by A Mind “Full” Mom
- Salted Caramel Pretzel Cupcakes by Hezzi-D’s Books and Cooks
- Spiked Chocolate Eggnog Cake by The Crumby Cupcake
- Raspberry Cheesecake by Mindy’s Cooking Obsession
- White Chocolate Cranberry Cheesecake by Baking Sense
- Butterscotch Pecan Pie by Fantastical Sharing of Recipes
- Purple Yam-Ube Blueberry Tart by Asian in America
- Swedish Apple Pie Cups with Date Caramel Sauce by Simple and Savory
Puddings and Creams
- Cranberry Apple Croissant Bread Pudding by The Freshman Cook
- Rauhreif – German Apple Dessert by Cosmopolitan Cornbread