No Flour Clementine Cake

[[ recipeID=recipe-8kdimh8vj, title=No Flour Clementine Cake ]]

No Flour Clementine Cake

A beautifully aromatic, dense and moist cake that keeps well (in fact I find it better after a couple of days) that is equally good with a cup of tea or served as a pudding with a dollop of crème fraiche and grated zest.

*If you don’t have a food processor you can mash the clementines by hand. Then beat the eggs, add the dry ingredients and mixing well before finally stirring through the pulped clementines.

Servings: 6


  • Prep Time: 2 hours 30 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 3 hours 30 mins


  • 375 g clementines (around 4)
  • 6 large eggs
  • 225 g caster sugar
  • 250 g ground almonds
  • 1 tsp baking powder
  • Icing sugar (optional)
  • Juice of 1-2 lemons
  • Instructions

    1. Put the clementines in a large saucepan with cold water and bring to the boil and boil for 2 hours – topping up with boiling water from the kettle to as you go to keep the fruit covered. Drain and cool.
    2. Once the clementines have cooled cut them in half, removing any pips and put them in a food processor (skin and all) and give them a blitz.
    3. Preheat the oven to 190c/ 170c fan / gas mark 5 and butter and line and 8” springform cake tin.
    4. Then add all of the other ingredients to your food processor and blitz.
    5. Pour your liquid gold cake mixture into your prepared tin and bake for 40 minutes, when you will want to cover with a piece of  baking parchment or tin foil, before continuing to bake for another 20 minutes or so, until a cake skewer comes out clean.
    6. Remove from the oven and leave to cool on a cooling rack in the tin.
    7. You may wish to make a glacé icing with icing sugar and lemon juice to drizzle over your cake, but it’s a matter of taste.