RECIPE OF THE WEEK: GLUTEN FREE CLEMENTINE CAKEDecember 17, 2015 3:57 pm
A perfect festive treat, combining Christmas flavours like juicy clementines and nutty almonds, this cake will be sure to impress your friends and family. Deliciously sweet and festive, clementines are a fantastic source of vitamin C – great for boosting your health during the chilly winter ahead! The almonds not only add a fluffy texture to the cake and a crunch to the top, but they’re loaded with healthy fats and nutty flavour. To top this wholesome and refreshing cake off, the final drizzle of honey gives it an extra-sweet addition and a few extra antioxidants.
Makes enough for one whole cake – perfect for sharing with your friends and family over the Christmas season.
3 clementines, peeled and divided into segments
2 tbsp honey
225g muscavado sugar
250g ground almonds
1 tsp gluten-free baking powder
A few drops of vanilla extract
Handful of flaked almonds (optional)
- Preheat the oven to 180oC and grease and line a 21cm springform tin, making sure there are no gaps. Drizzle the 2 tbsp of honey into the bottom of the tin, over the greaseproof paper, before carefully arranging the clementine segments on top of the honey – first around the outside, working your way into the centre so that the bottom is completely covered.
- Beat the eggs and mix with the sugar, almonds, baking powder and vanilla extract, before pouring the whole mixture over the clementine slices.
- Bake for 45 minutes to an hour, or until a skewer comes out clean. If the top starts to brown, cover with foil. Once cooked through, remove from the oven and leave to cool for 10 minutes in the tin. Remove the outer ring of the tin and flip the cake carefully onto a plate before peeling the greaseproof paper off what is now the top of the cake. Finish with a light scattering of toasted flaked almonds and a little extra drizzle of honey. Enjoy!