Clementine Cake

Share on facebook
Share on twitter
Share on pinterest
Share on telegram
Share on whatsapp
Share on email

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 Time2 hrs 10 mins
Cook Time40 mins
Course: Dessert
Keyword: cake, clementine


  • 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.

Leave a Reply

Your email address will not be published.

Recipe Rating

Love Bunker Baking?

share with the world

Share on facebook
Share on pinterest
Share on twitter
Share on email