Christmas Clementine Cake

Clementine Cake Recipe
1st December 2016

Gluten-Free Clementine Cake

Looking for an alternative to the tradtional Yule log this Christmas? Then try our delicious Gluten-free Clementine Cake.


You will need:- x1 8inch cake tin, foil, x2 saucepans , a food processor  and a wire rack for cooling

  • 4 medium sized clementines approx 400g
  • 5 large free range eggs
  • 200g golden caster sugar
  • 250g ground almonds
  • 1 teaspoon gluten-free baking powder

For the glaze

  • Juice of 3 clementines
  • 75 g caster sugar


  1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
  2. Drain and, when cool, cut each clementine in half and remove the pips. Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin.
  3. Bitz the cooled clementines in the food processor, keeping the skin on.
  4. Add the remaining cake ingredients and blend until you form a smooth batter.
  5. Pour the cake mix into the tin, cover with foil and bake for an hour.  After 40mins remove the foil so that the cakes has time to brown in colour.
  6. Test the cake has cooked by inserting a clean skewer into the centre.  If it comes out clean, the cake is ready.
  7. Remove from the oven once done, keeping the cake in its tin leave to cool on the wire rack.
  8. Whist the cake cools make the glaze.  Zest and juice the clementines, removing all pips.
  9. Place the juice and sugar in a pan and heat over a medium setting.  Gently stir until the sugar dissolves.
  10. Bring to the boil, and allow to boil for approx 3mins not stirring during this time. Once it is syrupy in consistency remove from the heat.
  11. Once the cake has cooled, remove from the tin. Using a clean skewer gently make holes in the top reaching half way through the cake.  Pour the syrup over and allow to set.
  12. Serve with whipped cream or crème fraiche.