Juicy Clementine Cake

The preparation of this cake might be a bit unusual, as the clementines are first cooked, then finely ground and mixed with other ingredients. However, this is precisely the charm of this juicy and exceptionally tasty cake, which contains no flour or dairy products. Serve it with a cup of tea or a glass of good sweet white wine.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 150 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 350 g Clementine, fresh

  • 6 pieces Egg, fresh

  • 220 g Sugar, white

  • 270 g Nuts, almonds

  • 1 teaspoon Baking powder

  • pieces Candied fruit

Steps

  1. Thoroughly wash the clementines under running water and place them in a suitably sized pot. Cover them with enough cold water and place on the stove. Slowly bring to a boil over medium heat, then cover the pot and simmer the clementines very gently for 1.5 hours. Drain the cooked clementines and let them cool.

  2. Preheat the oven to 180 degrees Celsius. Lightly grease a round cake pan (23 cm in diameter) with butter, then line the bottom and sides with baking paper. Ensure that the strip of paper lining the sides of the pan is at least 2 cm higher than the edge to prevent the cake from burning around the edges during baking.

  3. Cut the cooled clementines into quarters and remove any seeds. Place the quarters in a food processor and blend until smooth. Transfer the fruit puree to a bowl and mix it with ground almonds, eggs, sugar, and baking powder.

  4. Pour the batter into the prepared cake pan. Use a spoon or spatula to spread it evenly and smooth the top. Bake the cake in the preheated oven for 20 minutes, then reduce the temperature to 160 degrees Celsius and bake for an additional 30 minutes. The cake is done when a skewer inserted into the center comes out clean.

  5. Let the baked cake cool in the pan for a few minutes, then remove it from the pan, transfer to a wire rack, and let it cool completely. Serve the cooled cake on a nice plate or platter, dust with powdered sugar, garnish with candied clementines (or oranges), and enjoy.

Nutrition Information (Per 100g)

  • Calories: 250.67 kcal
  • Fat: 13.36 g
    • Saturated Fat: 1.58 g
  • Carbohydrates: 25.06 g
    • Sugars: 20.24 g
  • Protein: 8.38 g
  • Fiber: 2.77 g

Advice

Since we use whole clementines for the cake, its best to choose organic fruits whose skin has not been treated with pesticides. Clementines can be substituted with mandarins or oranges. Optionally, drizzle the prepared cake with chocolate coating or chocolate ganache.