- Dish type
- Cakes with fruit
- Citrus cakes
- Orange cake
Clementines are abundant in winter and make an excellent citrussy cake for a cold day. The buttercream frosting is enhanced with clementine juice and dried zest (oranges are a perfectly suitable substitute if that’s what you have to hand.) Makes 24 portions from a standard 24x30cm traybake pan.
1 person made this
IngredientsMakes: 24 portions
- For the cake
- 280g gluten-free flour
- 130g golden caster sugar
- 5 teaspoons gluten-free baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 6 large eggs, separated
- 4 clementines, zest of all 4 and 3 tablespoons juice
- 125ml vegetable oil
- 160ml water
- For the buttercream frosting
- 4 clementines, zest of all 4 and 3 tablespoons juice
- 125g unsalted butter, cubed and softened
- 250g icing sugar, sifted
- 1 splash full-fat milk or cream (optional)
MethodPrep:30min ›Cook:25min ›Ready in:55min
- Preheat oven to 180 C / 160 C fan / Gas 4. Grease a 24x30cm cake tin and line the base and sides with baking parchment.
- In the first mixing bowl, mix the flour, sugar, baking powder, and spices with a fork.
- In the second bowl, whisk the egg whites to stiff peaks, starting at low speed and gradually increasing to high speed.
- In the third bowl, whisk the egg yolks with the clementine juice, zest, oil, and water until doubled in volume and fluffy; again, start at low speed and gradually increase to high speed. (No need to clean the beaters from whisking the whites.)
- Add the yolk mixture to the dry ingredients and fold together with a spatula until fully combined and smooth.
- Add one-third of the egg whites, folding briskly, to loosen the mixture. Then add the rest of the whites and fold carefully until no white lumps or streaks remain. Pour the mixture into your prepared tin and smooth the top with the spatula.
- Bake in the oven for 20 to 25 minutes, turning halfway through for even baking, until a skewer inserted in the centre comes out clean. Cool the cake in the tin on a cooling rack (GF cakes can be too delicate to turn out of the tin while still hot).
- When the cake has baked, turn the oven off. Spread the clementine zest on an oven-safe plate, breaking up any clumps, and put in the oven for 30 minutes to dry out as the oven cools.
- With the mixer on low, whip up the butter until fluffy. Add the sugar gradually, beating continuously on low speed. Once all in, scrape down the bowl really well, add the clementine juice, and continue beating on medium speed another minute or so. If it seems too stiff for you, add more juice or a splash of full-fat milk (or cream) and continue beating.
- Spread the frosting over the cooled cake, and sprinkle over the dried clementine zest to decorate. Slice and serve.
For the cake:
For the buttercream frosting:
**Layer Cake Option:** You could also use a round cake tin 24cm or 26cm ( 9 to 10in) in diameter, and make a layer cake. If doing that, you’ll want to increase the buttercream ingredients to have enough for the middle as well as the top and sides. I’d suggest 175g butter and 350g icing sugar.
See it on my blog
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Gingered rich fruit cake
Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.
Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.
For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.
Make the cake to the end of step 3 up to one month ahead, then wrap in foil. Arrange and glaze the fruit a few days before Christmas.
Spiced clementine, almond and ginger cake
Preheat the oven to 190°C, fan 170°C, gas 5. Grease a 22cm springform cake tin and line with baking parchment.
Wash the clementines and put in a pan. Cover with water and bring to the boil, then reduce to a simmer and cover. Cook for 1 hour, adding water to make sure the pan doesn't go dry. Drain and allow to cool.
Quarter the clementines and discard any pips. Place in a blender (with the skin intact) and purée until smooth.
Whisk the eggs and sugar with an electric hand whisk in a large bowl until pale and fluffy about 6-7 minutes. Fold in the clementine purée, ginger, mixed spice, almonds and baking powder.
Pour the mixture into the prepared tin and cook in the centre of the oven for 1-1½ hours. Insert a skewer into the centre of the sponge and if it comes out clean the cake is cooked. Allow to cool in the tin before removing. Dust with caster sugar and serve with crème fraîche or whipped double cream.
Gluten Free Shortbread Cookies with Cinnamon & Clementine
These buttery, melt in your mouth Gluten Free Shortbread Cookies with Cinnamon & Clementine are the perfect Christmas cookies. They’re so easy to make with just a few ingredients, and you can decorate them however you like (or even not at all!). The flavours are totally divine with hints of caramel, and the festive holiday flavours of cinnamon and clementine. Use round cookie cutters or other fun shapes and you can make these Gluten Free Shortbread Cookies all year round!
Jump to the Recipe
These Gluten Free Shortbread Cookies with Cinnamon & Clementine might just be my new favourite Christmas cookies (although they have real tough competition with my Gluten Free Eggnog Cookies in the running). The idea for these Gluten Free Shortbread Cookies was actually born from another idea. I had these grand plans to make a Christmassy layer cake with indulgent frostings and dripping boozy sauces, and I was going to decorate it with festive flavoured Gluten Free Shortbread Cookies. Well, the cake was a total bust – it definitely has potential once I get the recipe right, but unfortunately I don’t have any time left to get that done before Santa arrives, so it will have to wait until next year. Even though I had no cake to decorate, I decided to make the Shortbread Cookies anyway, and I’m so glad I did!
These Gluten Free Shortbread Cookies are so buttery and soft, they melt in your mouth like a dream. They’re full of the festive flavours of cinnamon and clementine, a match made in heaven – warm spice and fresh citrus, the perfect Christmas treat for sure! They’re also made with dark brown sugar to give them a really rich caramel flavour – you will not be able to get enough of these Gluten Free Shortbread Cookies. I made these over the weekend at my mums, and half were gone before the weekend was out just between me and my mum – and that was us restraining ourselves! These Gluten Free Shortbread Cookies with Cinnamon & Clementine are definitely hard to resist.
They’re so easy to make as well, like ridiculously easy! There’s only a few ingredients that make up these divine Gluten Free Shortbread Cookies – butter, dark brown sugar, flour, and the flavourings. I made these Gluten Free Shortbread Cookies into adorable Christmas Cookies by using festive cookie cutters and decorating them with royal icing. I know to a lot of people think royal icing can be a bit scary, I know I usually tend to avoid it because my decorating skills leave a lot to be desired! But I was actually really happy with how these came out, and it was really quite simple to do, I promise! Royal icing is just three ingredients, mixed into a thick but spreadable icing, then all you need is a piping bag, some food colouring, and a small round tip! You can decorate them any way you please too, just go with your imagination and creativity. Or leave off the icing all together and enjoy these Gluten Free Shortbread Cookies as they come, totally delicious.
More Christmas Cookies – GF Eggnog Cookies!
While I obviously made these Gluten Free Shortbread Cookies with Cinnamon & Clementine for Christmas, they’ll be great all year round! Just use round cookie cutters or other seasonal shapes and boom, Gluten Free Shortbread Cookies for all occasions! I absolutely love these as Christmas cookies though, not only are they cute and festive, but they’re perfect for gifting as they’re so quick and easy to make – you can make big batches in no time at all! As with most homemade shortbread, these Gluten Free Shortbread Cookies are quite delicate so they won’t be ideal for shipping – but if you’re hand delivering cookies these are definitely the one! Got a Christmas bake sale or pot luck coming up? These Shortbread Cookies will be the first to disappear from the table, they’re too adorable to say no to and too delicious to only have one! So, let’s get baking Christmas cookies!
How’s it gluten free?
As a flour replacement I used polenta (cornmeal) and I also used gluten free baking powder. Now don’t panic at that last ingredient as all major supermarkets now stock gluten free baking powder.
If you could imagine a clementine in cake form then you are pretty close to imagining what this cake tastes like. Each bite is bursting with the unique flavour of clementine, fresh, zesty and so naturally sweet.
It does take a little bit of advanced planning as some of the steps do take a bit of time.
This cake has 4 whole clementine’s simmered for an hour until they are soft and tender and then pureed in it. And it’s topped with candied slices from another 4 clementine’s that’s a whopping 8 clementine’s that’s a lot of lovely citrus punch.
Making the candied slices takes another hour. The way I made this cake was to prep all the fruit the night before so I could crack on with making it with everything at hand the next day.
Once all the Clementine’s have been prepped it’s a pretty easy cake to make everything in one bowl mixed then baked. Simple!
Gluten-Free Angel Food Cake: The Pan
The pan is an important part of the success of angel food cake. Here&rsquos the lowdown: you need a 10-inch uncoated pan.
As the cake bakes, it needs to cling to the sides of the pan. If it can&rsquot stick to the pan, the cake will sink and turn out heavy.
If you need to buy an angel food pan, look for one with legs. The cake is cooled upside down. If your pan has feet, you simply flip it over. If the pan doesn&rsquot have legs, you need to find something, like a bottle or stack of cans, to rest the pan on while it cools. While this isn&rsquot hard, it&rsquos a bit of a pain.
Give your food a citrusy burst with our zingy clementine recipes. Use the zest and juice of these sweet fruits in Christmas cakes, desserts, drinks, meat dishes and more.
Fruit-filled clementine cake
A beautiful, moist gluten-free cake packed with zingy citrus flavours, wonderful for Christmas
Clementine & prosecco jellies
James Martin's glamorous and refreshingly light dessert will be right at home at a festive dinner party
Duck tagine with clementines
Duck goes really well with Moroccan spicing and the sweet flavous of honey and fresh fruit as you'll discover with this vibrant tagine
Clementine, cranberry & pistachio meringue wreath
This stunning dinner party dessert makes a showstopping centrepiece - the individually portioned pieces make serving really simple
Clementine & Cointreau marmalade
Give your marmalade a boozy twang by adding a dash of Cointreau
Sticky clementine cake with cheesecake cream
This golden, citrus-packed pud will bring a little ray of sunshine to your table this Christmas
Clementine pork steaks
A tasty pork one-pot full of fruity flavours. Try getting creative with your leftovers and replace the pork with turkey or ham
Sticky clementine & ginger puddings
These sweet little puddings make terrific dinner party desserts, or you can make one big one for the family
Clementine, feta & winter leaf salad
This wonderfully light salad is packed with easy-to-find seasonal ingredients and makes a great Christmas starter
This sparkling, citrus cocktail is one to serve at a celebration. Blend clementine juice with vodka, orange liqueur and fizz
A classic Christmas drink and a favourite English pudding combined, this is the ultimate party dessert to feed a crowd, serve chilled from the fridge
This take on a traditional accompaniment has zesty citrus flavours and you can make it ahead to save time
Clementine & vodka-baked salmon with beetroot crème fraîche sauce
Divide a whole side of salmon into fillets, cover with a sticky citrus glaze, then bake for a festive dinner party crowd-pleaser
Chocolate, fruit & clementine Christmas pudding
This child-friendly pud by reader Julie Prior is a classic twist on the traditional Christmas pudding
Spiced apple syrup with clementine & cloves
Mix this syrup into hot apple juice or wine for a sweet and fiery burst of Christmas flavour. It's also delicious drizzled over ice cream for dessert
Christmas turkey with clementine & bay butter
Using a salt rub on your bird will act like a brine and make it extra succulent - this festive roast is permeated with citrus, thyme and sherry
Banana, clementine & mango smoothie
Kick-start your day with this deliciously refreshing drink, made with fresh fruit and yogurt. It's rich in vitamin C and counts as one of your 5-a-day
Clementine poppy seed loaf
This easy, zesty loaf cake makes a lighter festive alternative to traditionally dense fruitcakes - pipe the icing and add candied peel to add a touch of Christmas sparkle
Mulled red cabbage with clementines
Skip the red wine and mull your veg with mixed spice, brown sugar and an orange studded with cloves
Vegan Clementine Cake
I am so happy it is citrus season! I love clementines and could probably eat my weight in them… Utilizing the seasons best I made this moist and zesty Vegan Clementine Cake.
The batter has chia seeds and both clementine zest and juice. Its topped with a zesty icing that packs a punch of flavor.
It is impossible to just have one pice of this cake, trust me!
Vegan Clementine Cake, so moist and zesty. It has chia seeds and both clementine zest and juice. Topped with a zesty icing that packs a punch of flavor.
- 1 cup (250ml) almond milk
- 2 tbsp chia seeds
- 4 tbsp zest and juice of 2 clementines
- 1 tbsp apple cider vinegar
- 1/2 cup sugar
- 1 1/3 cups all purpose flour
- 1/2 cups almond flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 2/3 cup icing sugar
- 2 tbsp clementine juice (about 1 clementine)
- clementine zest and chia seeds for topping
Pre heat the oven to 180C (350F)
Line a loaf tin with parchment paper and set aside.
In a bowl, mix the almond milk, chia seeds, apple cider vinegar and clementine juice and zest. Mix well and let it rest for 5 minutes.
In a separate bowl, mix all the dry ingredients. Add them to the wet ingredients and gently fold, do not over mix.
Poor in the prepared loaf tin and bake for about 35-45 minutes until the cake feels bouncy to the touch and a stick comes out clean.
For the glaze, just stir the sugar and clementine juice together and top the cake.
Super easy to make, flavorful and divinely moist cake.
Original recipe by Nigella.
- 4 whole Clementines (about 375g Total Weight)
- 6 whole Eggs
- 7 ounces, weight Sugar
- ½ pounds, ⅞ ounces, weight Ground Almonds
- 1 teaspoon Baking Powder
1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
2. Drain the water off and, when clementines are cool, cut each clementine in half and remove the pips.
3. Using a food processor, mix and pulse the clementines to a pulp – skins, pith, fruit and all. Preheat the oven to gas mark 5/190ºC.
4. Beat the eggs in a bowl and then add the sugar, almonds and baking powder. Mix well, then mix in the pulped oranges.
5. Butter and line a 21cm springform tin.
6. Pour the cake mixture into the prepared tin and bake for an hour or until baked (when a skewer poked in the center of the cake comes out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top from burning.
7. Remove from the oven and leave to cool, in the tin. When the cake is cold, take it out of the tin.
Recipe: Clementine cake
It's always a cheerful sight on a dreary autumn day to see a zesty heap of clementines in the fruit bowl. Show them off with this beautiful, moist, gluten-free clementine cake packed with zingy citrus flavours.
This competition is now closed
Published: November 10th, 2016 at 11:37 am
SERVES: 8 – 10
PREP: 30 mins
COOK: 2 hrs, 10 mins
4 small clementines
200g unsalted butter, softened, plus extra for greasing
100g glacé cherry, quartered
2 tbsp brandy
200g dark brown sugar
3 eggs, beaten
½ tsp ground cinnamon
1 tsp mixed spice
pinch ground cloves
1 tsp baking powder
(we used Fiddes Payne, which is gluten-free)
icing sugar, to decorate (most are gluten-free, but check the packaging)
100g ground almond
For the topping
To make the cake, place the clementines in a small pan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 1 hr or until tender. Drain and cool.
Heat oven to 180C/fan 160C/gas 4. Butter a 20cm springform cake tin and line the base with a disc of buttered baking parchment. Cut the cooked clementines in half and remove any pips. Place in the bowl of a food processor and pulse until finely chopped but not puréed.
Combine the raisins, sultanas, currants, cherries and brandy in a bowl. Add the clementine pulp and mix well. Cream the butter and sugar together until pale. Add the beaten eggs, a little at a time, mixing well between each addition. In another bowl, combine the spices, ground almonds, polenta and baking powder. Fold into the creamed mixture along with the dried fruit and clementine pulp.
Spoon into the prepared tin and smooth the top. Bake on the middle shelf of the oven for 30 mins. Reduce the oven temperature to 160C/fan 140C/gas 3 and continue to cook for a further 40 mins. You may need to loosely cover the top of the cake with a sheet of baking parchment for the final 20 mins to prevent it browning too quickly. Cool in the tin for 30 mins before turning out onto a cooling rack.
To make the topping, slice the clementines to a 5mm thickness. Tip the sugar into a saucepan with 140ml water and cook over a low heat, stirring often, until the sugar has dissolved. Put the clementine slices in the pan and stir through. To keep the clementines submerged in the syrup, cut out a circle of greaseproof paper to fit into the pan and place over the fruit. Cook over a low heat for 1 hr until glossy and translucent. Remove and spread out over greaseproof paper to cool.
To serve, dust the whole cake with icing sugar, then arrange the clementine slices, overlapping, over the top of the cake.