This clementine cake with a chocolate glaze is a moist and zesty cake that also happens to be gluten free. The cake mixture only uses 6 ingredients one bowl – it really couldn’t be easier to make! We’ve used a combination of almond meal and potato flour to make this clementine cake extra moist and squidgy. Potato flour can be tricky to come across, but you can find it on Ocado, or try checking the foreign foods section of the supermarket. If you can’t find any, gram (chickpea) flour works well as a substitute. This clementine cake has such a beautiful texture and lasts for a few days once you’ve made it.
- 7 seedless clementines
- 130g ground almonds
- 120g potato flour
- 250g caster sugar
- 1tsp baking powder(gluten-free if needed)
- 6 free-range eggs, beaten
- For the glaze:
- juice of 2 clementines
- 3tbsp caster sugar
- 100g dark chocolate
- 3tbsp golden syrup
- edible gold stars, to decorate
- You will need:
- a 20cm springform cake tin, the base and sides lined with baking parchment
Put the clementines into a small pan. cover with water, bring to the boil then leave on a low simmer until completely softened. Take out of the water and leave to cool for 10 mins. Blitz (including the peel) in a food processor until you have a chunky purée. Heat the oven to 190C.
Put all the dry ingredients into a bowl. Mix in the eggs and clementine purée, and stir until combined. Pour into the cake tin and bake for 50 mins. Leave to cool in the tin for 10 mins then turn out onto a wire rack.
Meanwhile, mix the clementine juice and sugar together. Using a skewer, make holes all over the surface of the warm cake and spoon over the juice.
To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Take off the heat then whisk in the syrup. Spread over the cake. Allow to set then sprinkle over the edible stars.