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Clementine cake with cranberry glaze (GF)
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5 from 7 votes

Clementine cake with cranberry glaze (GF)

This unusual cake uses the whole clementine, skin and all! But the result is a moist, tasty gluten-free cake.
Prep Time1 hr
Cook Time1 hr 45 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: Mediterranean
Servings: 12 approx
Calories: 191kcal
Author: Caroline's Cooking
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Ingredients

For the cake

  • 12 oz whole clementines 340g (3 - 4)
  • 4 eggs
  • 2 cups almond flour 200g (almond meal)
  • 1 tsp baking powder
  • ¼ cup sugar 4tbsp
  • ¼ cup honey 4tbsp

For the glaze

  • ½ cup fresh cranberries 50g
  • ¼ cup orange juice 60ml
  • ¼ cup confectioner's sugar 4tbsp 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.

Notes

I used my Nordic Ware Platinum Collection Heritage Bundt Pan to make this which worked really well.

Nutrition

Calories: 191kcal | Carbohydrates: 21g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 21mg | Potassium: 130mg | Fiber: 2g | Sugar: 16g | Vitamin A: 90IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 1.1mg