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Round Clementine Cake dusted with powdered sugar, garnished with fresh clementines and green leaves, with a slice cut to reveal the moist orange interior on a rustic wooden table.

Clementine Cake

Jana Rae
Discover how to make a moist and zesty Clementine Cake using whole clementines and ground almonds. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 2 hours
Cooling Time 1 hour
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 320 kcal

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.