This simple, moist, gluten-free cake is modified slightly from Nigella Lawson’s Clementine Cake. It travels well and is great for a picnic.
1 pound whole mandarin oranges or clementines (about 6–8 depending on size)
1 cup plus 2 tablespoons sugar*
2 1/3 cups almond flour
1 heaping teaspoon baking powder
Place the clementines in a pot with enough cold water to cover. Bring to the boil and cook for 2 hours. Drain and let cool.
When cool, cut each fruit in half and remove any seeds. Finely chop in a food processor – peel, pith, and flesh.
Preheat the oven to 375 degrees F.
Butter and line an 8-inch cake pan with parchment paper.**
Beat the eggs with a whisk. Add the sugar, almond flour, and baking powder and mix well. Mix in the chopped clementines.***
Pour the cake mixture into the prepared pan and bake for 1 hour, until a toothpick inserted into the center comes out clean. You may need to cover the cake with foil after about 40 minutes to stop the top from burning.
Remove the cake from the oven and leave to cool, in the pan, on a rack. When the cake is cold, gently run a knife or thin silicone spatula around the edge to loosen the cake. Gently remove the cake from the pan.
The cake gets better if made a day ahead..
*If you would like to reduce the amount of carbohydrates, I have successfully replaced the sugar with an equal amount of a monk fruit sugar/erythritol blend.
**The original recipe uses an 8-inch springform pan. I’ve found that if the pan and parchment paper are well-greased, a standard cake pan can be used instead.
***This batter is easily made by hand but you could use an electric or stand mixer if you prefer.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Cakes
- Cuisine: British
- Calories: 310.90
- Sugar: 38.30 g.
- Sodium: 77.44 mg.
- Fat: 13.35 g.
- Saturated Fat: 1.62 g.
- Carbohydrates: 43.34 g.
- Fiber: 3.40 g.
- Protein: 8.04 g.
- Cholesterol: 93.00 g.
Keywords: mandarin oranges, clementines, ground almonds