Clementine Cake Recipe

Name: Clementine Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 seedless clementines, peeled and thinly sliced; 3/4 cup homemade orange marmalade or 3/4 cup store-bought orange marmalade, hot; 1 cup ground almonds; 3/4 cup unbleached all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 seedless clementines, peels and pith removed, cubed; 1 cup sugar; 1/4 cup unsalted butter, melted; 3 eggs

Servings: persons

1
With the rack in the middle position, preheat the oven to 325u00b0F Line the bottom of a 8-inch springform pan with parchment paper. Butter the sides.
2
Arrange half the clementine slices, overlapping, on the bottom and sides of the pan, stopping 3/4 inch from the rim. Brush with 1/4 cup marmalade. Cover with the remaining clementine slices, taking care not to leave any gaps. Brush with 1/4 cup marmalade. Set aside.
3
In a bowl, combine the ground almonds, flour, baking powder and salt. Set aside.
4
In a food processor, puree the clementine cubes with the sugar and butter. Add the eggs and mix until fully combined.
5
Add the dry ingredients and mix until smooth. Scrape the batter into the pan, covering the clementine slices.
6
Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
7
Let cool for about 10 minutes. Run the tip of a knife around the cake before unlatching the pan.
8
Place upside down on a plate and unmould. Brush with the remaining warm marmalade. Let cool completely before serving.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 -6 seedless clementines, peeled and thinly sliced, 3/4 cup homemade orange marmalade or 3/4 cup store-bought orange marmalade, hot, 1 cup ground almonds, 3/4 cup unbleached all-purpose flour, and more.

Yes, Clementine Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Clementine Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions