Clementine Cake – a delicious recipe with clementines, eggs, sugar, ground almonds, baking powder heaped. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
2
Drain and, when cool, cut each clementine in half and remove the pips.
3
Mix and pulse the clementines to a pulp- skins, pith, fruit and all. Preheat the oven to gas mark 5/190u00b0C. Butter and line a 21cm Springform tin.
4
Beat the eggs and add the sugar, almonds and baking powder. Mix well, adding the pulped oranges.
5
Butter and line a 21cm Springform tin.
6
Pour the cake mixture into the prepared tin and bake for an hour or until baked (when a skewer will come out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top burning.
7
Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin.
875
kcal
Calories
55
g
Fat
70
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 5 clementines about 375 g total weight, 6 eggs, 1 cup sugar, 2 1/4 cups ground almonds, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
