The image displays a top-down view of a circular clementine cake on a clear glass cake stand, set against a textured straw mat background. The cake features a pale, creamy surface, evenly topped with bright orange candied clementine slices arranged in a symmetrical pattern. The natural light accentuates the vivid colors and textures, creating an appealing and rustic presentation.
| |

New Classic Clementine Cake

Step into a world of exquisite flavors with our New Classic Clementine Cake, crafted from the ground up with almond flour for a naturally gluten-free delight. This cake melds the rich, nutty essence of almonds with the bright zest of fresh clementines, creating a harmonious blend that is both indulgent and refreshing. Crowned with a silky clementine glaze and adorned with candied clementine slices, this cake is a true testament to the elegance and simplicity of using pure, flavorful ingredients. Perfect for any celebration or as a sophisticated treat to brighten your day.

Ingredients

Cake

  • 3 cups almond flour, finely ground
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 2 tbsp clementine zest
  • ¼ cup clementine juice
  • ¼ cup sour cream

Glaze

  • 1 cup powdered sugar
  • 2 tbsp butter, melted
  • 2 tbsp clementine juice

Candied Clementines

  • 3 clementines, thinly sliced
  • 1 cup sugar
  • 1 cup water

Instructions

  1. Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. Mix dry ingredients. In a medium bowl, combine almond flour, baking powder, and salt.
  3. Cream butter and sugar. In a large bowl, beat the butter and sugar until fluffy. Add eggs, one at a time, fully incorporating after each addition. Stir in clementine zest.
  4. Combine wet and dry ingredients. Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix in clementine juice until smooth.
  5. Bake. Transfer the batter to the prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  6. Prepare the glaze. Whisk together powdered sugar, melted butter, and clementine juice until smooth. Drizzle over the cooled cake.
  7. Candied clementines. Simmer clementine slices in sugar and water in a skillet until translucent. Allow to cool on parchment paper.
  8. Decorate the cake. Arrange candied clementines on top of the glazed cake.

As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. 

Tools Needed

  • A medium saucepan
  • Mandoline or sharp knife for slicing clementines
  • Blender or food processor
  • Mixing bowls
  • Whisk
  • 9-inch springform pan
  • Cooling rack
  • Paring knife (for slicing clementines)
  • Microplane or fine grater (for zesting)

Betty’s Pro Tips

  • Handling Almond Flour: Almond flour can create a denser texture than wheat flour, so don’t overmix the batter to keep it light.
  • Moisture Check: Due to the nature of almond flour, keep an eye on the cake as it might need a bit more time in the oven to firm up compared to wheat flour cakes.
  • Glaze Application: Apply the glaze while the cake is just warm to help it soak up some of the glaze for extra moisture and flavor.

This almond flour-based clementine cake not only caters to gluten-free needs but also adds a rich, nutty depth to your dessert menu, perfect for any gathering or quiet, cozy afternoon.

Similar Posts

2 Comments

  1. Renee Fitlin says:

    Can’t wait to try this!!!

Leave a Reply

Your email address will not be published. Required fields are marked *