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easy clementine cake recipe.

Easy Clementine Cake

Course: Dessert
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 50 minutes
Boiling time: 50 minutes
Total Time: 1 hour 45 minutes
Servings: 9
Calories: 337kcal
This beautifully simple Clementine cake recipe is made with whole clementines and it's gluten-free and dairy-free, making it a great option for a holiday dessert.
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  • 375 g clementines approx. 5 medium-sized ones
  • 6 medium-large eggs
  • 225 g sugar
  • 250 g almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon orange zest optional

For the glaze:

  • 50 g powdered sugar
  • 1 teaspoon clementine or orange juice


  • Place the clementines in a pot and cover with cold water. Bring to a boil, then simmer for 50 minutes and drain.
  • Preheat oven to 180ºC/160°C Fan/360ºF. Grease and line with parchment paper a 20cm / 8-inch cake tin. Arrange a baking rack onto the middle shelf of the oven.
  • Once cool, cut the clementines in half and remove any seeds, then place them in the bowl of a food processor and blend until pureed and creamy, about 1 minute.
  • In a large bowl whisk the eggs with the sugar until light and pale, about 3 minutes.
  • Add the whisked eggs, almond flour, baking powder, and optional orange zest in the food processor. Blitz for 5 - 10 seconds until combined.
  • Pour the batter into a cake pan. Bake for 50 minutes until the surface is golden and a toothpick inserted into the centre comes out clean. After 40 minutes, you might need to cover the cake with foil to prevent the surface from browning too much.
  • Remove the pan from the oven and arrange it over a cooling rack, but leave the cake in the pan to cool.
  • Mix the glaze ingredients until you have a thick but spreadable glaze. Pour it over the top of the clementine cake and serve.


  • To make things quicker, boil the clementines the night before, drain them, and store them in an airtight container in the refrigerator. Proceed with the recipe the next day.
  • Clementines size may vary, so opt for a scale to make sure you have enough. You don't need to be extra precise, anything between 350 g to 400 g of clementines will be okay.
  • I use a standard food processor, which is just big enough for the batter. Alternatively, blitz the clementines, then transfer them into a bowl and whisk in the remaining ingredients.
  • I like to use a square cake pan, as it makes pretty individual servings, but you can use a regular round cake tin.
  • You can use a 23cm/9" cake pan or if you want the cake a bit taller, go for 20cm / 8" cake pan.
  • Once baked, cool the cake in the pan – it’s too delicate to remove it while it's warm.
  • Store your prepared cake in an airtight container in the pantry for up to 5 days, though if if your pantry is warm, then it's recommended to keep in the fridge.


Calories: 337kcal | Carbohydrates: 42g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 90mg | Potassium: 115mg | Fiber: 4g | Sugar: 35g | Vitamin A: 159IU | Vitamin C: 21mg | Calcium: 114mg | Iron: 2mg