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
- Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper.
- Mix dry ingredients. In a medium bowl, combine almond flour, baking powder, and salt.
- 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.
- 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.
- 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.
- Prepare the glaze. Whisk together powdered sugar, melted butter, and clementine juice until smooth. Drizzle over the cooled cake.
- Candied clementines. Simmer clementine slices in sugar and water in a skillet until translucent. Allow to cool on parchment paper.
- Decorate the cake. Arrange candied clementines on top of the glazed cake.
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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.
Can’t wait to try this!!!
Hope it becomes a favorite of yours, too! 🙂