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Clementine and almond cake

 


Method 1

Ingredients

2 large clementines (about 200g/7oz), cleaned

4 large free-range eggs

1 large lemon, zest only

160g/5¾oz golden caster sugar

100ml/3½fl oz olive oil

175g/6oz ground almonds

2 tsp baking powder (gluten-free if needed)

For the syrup

15g/½oz caster sugar

1 large lemon, juice only

To serve

icing or caster sugar, for dusting

250ml/9fl oz whipped cream (optional)

2–3 oranges, segmented

Method

Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips.

Put the clementines, including the skin, into a food processor and blend to a paste.

Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in springform cake tin and line the bottom with baking paper.

Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder.

Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.

Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments.

Method 2

🍰 Cake Ingredients (serves 8)

2 large clementines (≈ 200 g), scrubbed, whole—including skin

4 large eggs

Zest of 1 large lemon

160 g golden caster sugar

100 ml olive oil (or melted butter)

175 g ground almonds

2 tsp baking powder (gluten‑free if needed) 

Lemon Syrup (optional but recommended)

15 g caster sugar

Juice of 1 large lemon 

To serve

Icing sugar for dusting

250 ml whipped cream (optional)

Orange segments (optional)

🥣 Instructions

Simmer the clementines

Place whole, cleaned clementines in a saucepan, cover with water, bring to a boil, then simmer for 20–30 minutes until soft. Drain, cool, halve and remove any seeds.

Purée the fruit

Blitz the cooled clementines (including peel) in a food processor until smooth paste.

Preheat oven to 180 °C (160 °C fan)/Gas 4. Grease a 20 cm (8 in) springform cake tin and line the base with parchment

Mix the batter

Whisk together eggs, lemon zest, and sugar until pale. Add olive oil, then stir in the clementine purée. Finally fold in ground almonds and baking powder.

Bake

Bake for 50 minutes, until the cake is risen, golden, and springy to the touch. Let cool completely in the tin.

Add syrup

Gently warm lemon juice and sugar until dissolved. Poke holes in the cake using a skewer and drizzle over the syrup. Let it cool fully. 

Serve

Turn the cake out onto a plate. Dust with icing sugar and serve with whipped cream and orange segments if desired. 

📋 Ingredient Summary

Component Amount

Clementines 2 whole (~200 g)

Eggs 4 large

Lemon zest Zest of 1 large lemon

Sugar (cake) 160 g golden caster

Olive oil 100 ml

Ground almonds 175 g

Baking powder 2 tsp

(Optional Syrup) 15 g sugar + juice of 1 lemon

To serve Icing sugar, whipped cream, orange segments

💡 Tips & Variations

Whole fruit method: The skin of the boiled clementines softens and adds subtle bittersweet notes.

Keep it gluten-free: Using almond flour eliminates wheat entirely. Perfect for gluten‑free diets.

Syrup step adds moisture and brightness—don’t skip it!

Decorate freely: Candied clementine slices or powdered sugar make a lovely garnish.

Variations: some recipes use olive oil for a lighter texture while others use butter. You can easily substitute.

🌍 South African & Local Adaptation Ideas

Use local clementines or naartjies—fresh, fragrant and perfect for this cake.

Serve with vanilla-infused whipped cream or a dollop of Mascarpone.

For a botanical twist, scatter toasted flaked almonds on top or serve with candied fruit.

To add decadence, drizzle with a thin chocolate glaze or warm clementine curd.






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