Clementine Cake

Clementine Cake

This is a crazy awesome gluten free cake made with clementines or fresh (not canned) mandarin oranges. There's some prep time involved, but you've got nothing but time at home right now.
Prep Time 2 hours 10 minutes
Cook Time 40 minutes
Course Dessert


  • 8" springform pan
  • parchment paper


  • 4-5 clementines (about 1 pound total weight)
  • 6 eggs
  • 1 c sugar plus 2 tbsp sugar
  • 2 ⅓ c almond flour
  • 1 heaping tsp baking powder


  • powdered sugar
  • lemon juice
  • water


  • Place clementines in a pot with cold water to cover, bring to a boil, and cook for 2 hours.
  • Drain and, when cool, cut each clementine in half and remove the seeds.
  • Finely chop the skins, pith, and fruit in the processor (or by hand, of course).
  • Preheat the oven to 375° F.
  • Butter and line an 8-inch springform pan with parchment paper.
  • Beat the eggs. Add the sugar, almonds, and baking powder.
  • Mix well, adding the chopped clementines.
  • Pour the cake mixture into the prepared pan.
  • Bake for 40 minutes, cover with foil, and bake for an additional 20 minutes, or until a skewer comes out clean.
  • Remove from oven and leave to cool on a cooling rack.

Glaze and Topping

  • Make a glaze from confectioner's sugar mixed to a paste with lemon juice and a little water.
  • Decorate the cake with glaze and sliced oranges or clementines.
Keyword cake, clementine

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