The Clementine Cake is a moist, flourless dessert that showcases the vibrant flavor of whole clementines. Originating from Sephardic cuisine, this cake combines the natural sweetness of clementines with the richness of ground almonds, resulting in a delightful treat perfect for any occasion.
Why Clementine Cake Is a Must-Try Dessert
Clementine Cake is one of those desserts that surprises you with its simplicity and bold flavor. The star of the show is the clementines, which are boiled until tender and blended whole, peel and all, into the batter. This technique not only gives the cake its signature zesty flavor but also keeps it incredibly moist without needing any additional fats like butter or oil. The natural sweetness of the clementines pairs beautifully with the richness of the ground almonds, creating a texture that’s dense yet light, perfect for enjoying with a cup of tea or coffee.
What makes this cake so special is its versatility and accessibility. With just a handful of ingredients, most of which are pantry staples, it’s an easy dessert to whip up even on short notice. It’s naturally gluten-free, making it a great option for those with dietary restrictions. Whether you’re serving it as a simple snack cake or dressing it up with powdered sugar or a drizzle of citrus glaze, it never fails to impress. Plus, its vibrant, citrusy aroma fills your kitchen, making the baking process just as delightful as eating the cake itself.
For me, Clementine Cake brings back memories of cozy family gatherings during the winter months when citrus fruits are at their peak. It’s a dessert that feels indulgent yet wholesome, a treat you can enjoy guilt-free. Whether I’m baking it for a holiday table or just to brighten a dreary day, it always delivers on flavor and nostalgia. This cake is a true testament to the beauty of simple ingredients coming together to create something extraordinary.
Clementine Cake
Ingredients
- 5 –6 clementines about 375g total
- 6 large eggs
- 1 cup granulated sugar 200g
- 2 1/3 cups ground almonds 225g
- 1 teaspoon baking powder 5g
- Optional: powdered sugar for dusting
Instructions
Prepare the Clementines
- lace the clementines in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 2 hours until soft.
- Drain the clementines and allow them to cool completely.
- Once cooled, cut the clementines in half and remove any seeds.
- In a food processor, blend the entire clementines (including peel) into a smooth puree.
Prepare the Cake Batter
- Preheat your oven to 375°F (190°C). Grease and line an 8-inch (20cm) springform pan with parchment paper.
- In a large bowl, beat the eggs until frothy.
- Add the sugar, ground almonds, and baking powder to the eggs, mixing until well combined.
- Fold in the clementine puree until the batter is smooth and uniform.
Bake the Cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil.
- Remove the cake from the oven and allow it to cool in the pan on a wire rack.
- Once cooled, remove from the pan and dust with powdered sugar before serving, if desired.
Notes
Tips for the Perfect Clementine Cake
- Ensure Clementines Are Seedless: Double-check for seeds after boiling to avoid bitterness.
- Use Fresh, Juicy Clementines: This enhances the flavor and moisture of the cake.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Flavor Development: The cake’s flavor improves after a day, making it an excellent make-ahead dessert.
