Once baked, cool the cake in the pan – it’s too delicate to remove it while it’s warm.You can use a 23cm/9″ cake pan or if you want the cake a bit taller, go for 20cm / 8″ cake pan.I like to use a square cake pan, as it makes pretty individual servings, but you can use a regular round cake tin.Alternatively, blitz the clementines, then transfer into a bowl and whisk in the remaining ingredients. I use a standard food processor, which is just big enough for the batter.You don’t need to be extra precise, anything between 350g to 400g of clementines will be okay.
Clementines size may vary, so opt for a scale to make sure you have enough.To make things quicker, boil the clementines the night before, drain them, and store them in an airtight container in the refrigerator.STEP 6- Once the cake is ready, remove it from the oven and allow it to cool completely in the pan.įeel free to top it with one of the decoration options above and serve. Bake for 50 minutes until the surface is golden and a toothpick inserted into the centre comes out clean. STEP 5 – Pour the batter into a cake pan. STEP 4 – Add the whisked eggs, almond flour, baking powder, sugar, and optional orange zest in the food processor. STEP 3 – Cut the clementines in half, remove any seeds, then blitz them in a food processor until pureed. STEP 2 – Whisk the eggs with the sugar until pale and fluffy, about 3 minutes. Bring to a boil, then simmer for 50 minutes and drain. STEP 1 – Place clementines in a pot and cover them with cold water. *Scroll down until the end of the post for the full printable recipe*
This super easy citrus dessert is ready in 4 simple steps and with really little effort.
Cut the sugar in the cake recipe by 1 tablespoon, so that it’s not too sweet. Simple glaze: made with confectioner’s sugar and clementine juice.
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