The only fat in this flourless cake comes from almonds and eggs, yet it is moist, tender textured and very moreish. The citrus syrup adds a sticky sweet finish, but if you love a frosting you can make a citrus icing instead, with icing sugar and clementine juice, to drizzle over the top.
Great British Bake Off: Sticky clementine cake recipe
You will need:
A food processor
23cm springform cake tin
- 5 clementines
- unsalted butter, for greasing
- 275g caster sugar
- 300g ground almonds
- seeds from 8–10 cardamom pods, ground to a powder
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 6 large eggs, lightly beaten
- juice of 1 lemon
- 1 cinnamon stick
Put 3 of the clementines in a pan of water, bring to the boil and simmer for about 2 hours until really tender. Drain the clementines.
Cut them in half and pick out any pips, then blitz the fruit (skin and flesh) to a pulp in a food processor.
Heat the oven to 180°C/350°F/gas 4. Grease a 23cm springform cake tin with butter, then line the base with baking paper.
Combine 225g of the caster sugar, the almonds, cardamom and baking powder in a large bowl.
Stir, then make a well in the centre. Mix the pulped clementines, vanilla extract and eggs in the well, then mix in the dry ingredients.
Pour the mixture into the tin. Place in the heated oven and bake for 50–60 minutes until a skewer inserted into the centre of the cake comes out clean.
While the cake is baking, squeeze the juice from the remaining 2 clementines into a pan.
Add the lemon juice and remaining 50g caster sugar. Heat gently until the sugar dissolves, then add the cinnamon stick and simmer for 3 minutes.
Remove the cake from the oven and pierce it in a few places with a skewer. Drizzle over the citrus syrup, then leave for 1 hour to soak in.
Transfer the cake to a wire rack to cool completely. Serve with pouring cream.
Don't forget to try Great British Bake Off 2012 winner John Whaite's gluten-free chocolate tart recipe too.
Will you be giving this a try?
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