Clementine and almond cake

The markets are loaded with clementines in this part of the world – they are so sweet and juicy. I adapted a combination of two recipes for this beautifully moist flourless cake.



6 clementines (about 650g/23oz)
225g (1 cup) caster sugar
1 tsp baking powder
6 medium eggs
240g (2 cups) ground almonds
powdered (confectioners) sugar for dusting


Place clementines in a heavy-based saucepan, cover with water (they’ll probably float, so just make sure there is plenty of water) and boil for an hour, until the skin is very soft. Transfer to a strainer and allow to cool completely. Tear them open and remove any seeds.

Preheat oven to 180°C (360°F). Butter a round 24cm (9″) springform cake tin or line with parchment.

Purée clementines (flesh and peel) until smooth, using a food processor or stick blender. Transfer to a large mixing bowl.

In a separate bowl, beat eggs until fluffy.

Add sugar and baking powder to clementine purée and mix well.

Add beaten eggs and beat in well.

Add almond meal and fold in with a spatula until just combined – you want to keep the mixture fluffy.

Pour batter into tin and bake in centre of oven for 55 – 60 minutes, until cake springs back when lightly pressed and a toothpick inserted into the centre comes out clean.

Allow to cool completely in tin.

When ready to serve, remove to serving plate and dust with powdered sugar.

This entry was posted in cake, dessert, snack, sweet. Bookmark the permalink.

10 Responses to Clementine and almond cake

  1. G’day! Looks wonderfully moist Rachel, true!
    Wish I could come through the screen and try some right now too!
    Cheers! Joanne

  2. alexandracharlottepullen says:

    This looks lovely!

  3. claire says:

    What caused you to adapt and combine the two recipes? out of curiosity -were the others lacking in some way?

  4. What a beautiful looking cake! I like how light and fresh it looks!

  5. Gen says:

    Looks delicious! If I try to make it ahead of time, how long will it hold?

    • pizzarossa says:

      Thanks, Gen! It will keep a few days in an airtight container in the fridge, but don’t put the powdered sugar on top until just before serving because it will dissolve after a few hours.

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