I like making this Clementine Cake when I want a dessert that feels festive, comforting, and surprisingly simple. I use whole clementines, peel included, which give the cake its bold citrus flavor and moist texture. While the fruit simmers, the kitchen fills with a warm, cozy aroma that instantly makes the baking process feel special. The final cake always feels elegant enough for celebrations but easy enough to enjoy any time.
Why You’ll Love This Recipe
I love this recipe because it relies on a handful of basic ingredients and lets the natural citrus flavor stand out. I also appreciate that it’s naturally gluten-free since I use ground almonds instead of flour. The cake turns out incredibly moist, lightly dense, and perfectly balanced between sweet and citrusy, making it ideal for both gatherings and quiet moments with coffee or tea.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 whole clementines
6 large eggs
1 cup (250 g) sugar
2 ½ cups (250 g) ground almonds
1 teaspoon baking powder
Powdered sugar, for dusting
Directions
I begin by placing the whole clementines in a saucepan and covering them with water. I bring them to a boil, then lower the heat and let them simmer for about 45 minutes until they are completely soft. I drain them and allow them to cool slightly.
Once cooled, I cut the clementines open, remove any seeds, and puree the fruit with the peel until smooth. I preheat the oven to 350°F (175°C) and grease a springform pan, lining the bottom with parchment paper.
In a large bowl, I beat the eggs and sugar together until the mixture looks pale and thick. I mix in the ground almonds and baking powder, then fold in the clementine puree until everything is fully combined. I pour the batter into the prepared pan and bake until the top is golden and a toothpick inserted in the center comes out clean.
I let the cake cool completely in the pan before removing it. Just before serving, I dust the top with powdered sugar.
Servings And Timing
I usually get about 8 servings from this cake.
Prep time: 25 minutes
Cooking time: 1 hour and 10 minutes
Total time: 1 hour and 35 minutes
Variations
I sometimes replace clementines with mandarins or small oranges if that’s what I have available. When I want a deeper citrus note, I add a bit of orange zest to the batter. I also like serving the cake with fresh berries or a dollop of whipped cream for contrast.
Storage/Reheating
I store the cake covered at room temperature for up to two days. For longer storage, I keep it in the refrigerator for up to five days. I let slices come to room temperature before serving, or gently warm them to refresh the flavor and texture.
FAQs
Can I make this cake ahead of time?
I often make it a day ahead because the flavor becomes even better after resting.
Is this cake gluten-free?
I make it without flour, using only ground almonds, so it is naturally gluten-free.
Do I really need to use the peel?
I always use the peel because simmering softens it and removes bitterness while adding flavor.
Can I freeze this cake?
I freeze it whole or in slices for up to three months and thaw it overnight.
What pairs well with this cake?
I enjoy it plain, but it’s also great with whipped cream, yogurt, or fresh fruit.
Conclusion
I keep this Clementine Cake in my regular baking rotation because it’s simple, reliable, and full of flavor. The combination of whole citrus and ground almonds creates a dessert that feels both rustic and refined. Every time I bake it, it reminds me how a few good ingredients can create something truly memorable.
