Fruit-filled clementine cake

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1. To make the cake, place the clementines in a small pan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 1 hr or until tender. Drain and cool.
2. Heat oven to 180C/fan 160C/gas 4. Butter a 20cm springform cake tin and line the base with a disc of buttered baking parchment. Cut the cooked clementines in half and remove any pips. Place in the bowl of a food processor and pulse until finely chopped but not puréed.
3. Combine the raisins, sultanas, currants, cherries and brandy in a bowl. Add the clementine pulp and mix well. Cream the butter and sugar together until pale. Add the beaten eggs, a little at a time, mixing well between each addition. In another bowl, combine the spices, ground almonds, polenta and baking powder. Fold into the creamed mixture along with the dried fruit and clementine pulp.
4. Spoon into the prepared tin and smooth the top. Bake on the middle shelf of the oven for 30 mins. Reduce the oven temperature to 160C/fan 140C/gas 3 and continue to cook for a further 40 mins. You may need to loosely cover the top of the cake with a sheet of baking parchment for the final 20 mins to prevent it browning too quickly. Cool in the tin for 30 mins before turning out onto a cooling rack.
5. To make the topping, slice the clementines to a 5mm thickness. Tip the sugar into a saucepan with 140ml water and cook over a low heat, stirring often, until the sugar has dissolved. Put the clementine slices in the pan and stir through. To keep the clementines submerged in the syrup, cut out a circle of greaseproof paper to fit into the pan and place over the fruit. Cook over a low heat for 1 hr until glossy and translucent. Remove and spread out over greaseproof paper to cool.
6. To serve, dust the whole cake with icing sugar, then arrange the clementine slices, overlapping, over the top of the cake.

Per serving

695 kcalories, protein 9g, carbohydrate 93g, fat 34 g, saturated fat 15g, fibre 3g, salt 0.36 g

'I adore fruit cake and this Fruit-filled clementine cake was really moist and packed with different fruit. As it baked, the kitchen was filled with Christmas aromas.'

Latest comments and suggestions

• Kathryn

  07 December 2007

  Kathryn commented on this recipe

  Can anyone tell me were i can buy dry polenta the stores in my area only stock the ready made one or can i use an alternative.

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• JohnT

  09 December 2007

  JohnT commented on this recipe

  what is the amount of ground almonds that are required? Thay are mentione at point 3 but not in the ingredients list

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• jane's

  23 December 2007

  jane's commented on this recipe

  Jane My 7 year old daughter Joanna did this recipe for a christmas treat! We missed out the cherries and used clover instead of butter (use this for all of our baking). Didn't put the clementines on the top either as we forgot the extra fruit. Everyone thoroughly enjoyed it!!!

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• jane's

  23 December 2007

  jane's rated and commented on this recipe

  

  My 7 year old Joanna baked this as a christmas treat. We left out the cherries and clementines on the top. We also used clover instead of butter as we use this in all our baking. The consensus was a unanimous delicious.

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• maziminor

  31 December 2007

  maziminor commented on this recipe

  I tried this recipe and i added to the list of dried fruit a little Crystallized ginger it tasted great a very nice recipe indeed A*******

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• Ramjesandnic

  29 January 2008

  Ramjesandnic commented on this recipe

  Hi Kathryn, the dry polenta you can find in Sainbury's - they have a fantastic one it is a 500g , very pretty black bag. ASDA's used to have it as well ,coarse and fine but I do not know lately as I haven't been to ASDA's for at least couple of years, or any Turkish, Polish or Romanian grocery shop. Good luck in finding it- well if you did not find it as yet.

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• Becca

  05 January 2009

  Becca rated and commented on this recipe

  

  Fantastic wheat free alternative to a traditional Christmas cake.

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• PC

  15 February 2009

  PC commented on this recipe

  I've just tried this recipe for the third time and I keep ending up with an undercooked centre, I followed the instructions and even tried the higher temperatures in my fan oven - where am I going wrong?

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• Lizzie L

  25 February 2009

  Lizzie L rated and commented on this recipe

  

  I had the same problem as PC the first time I cooked this. The second time I made it I extended the cooking time which gave a better, but not perfect, result. Despite this it is absolutely delicious and my family love it. Definitely one of the best gluten-free cake recipes I have tried, so I still give it 5 stars.

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Ingredients

• 4 small clementines
• 200g unsalted butter , softened, plus extra for greasing
• 140g raisins
• 140g sultanas
• 140g currants
• 100g glacé cherries , quartered
• 2 tbsp brandy
• 200g dark brown sugar
• 3 eggs , beaten
• ½ tsp ground cinnamon
• 1 tsp mixed spice
• pinch ground cloves
• 140g polenta
• 1 tsp baking powder (we used Fiddes Payne, which is gluten-free)
• icing sugar , to decorate (most are gluten-free, but check the packaging)
• 100g ground almonds

FOR THE TOPPING

• 4 clementines
• 140g caster sugar

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Difficulty and servings

Serves 8 - 10

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook min 2 hrs 10 mins

Vegetarian, Gluten-free

Ingredients

• 4 small clementines
• 200g unsalted butter , softened, plus extra for greasing
• 140g raisins
• 140g sultanas
• 140g currants
• 100g glacé cherries , quartered
• 2 tbsp brandy
• 200g dark brown sugar
• 3 eggs , beaten
• ½ tsp ground cinnamon
• 1 tsp mixed spice
• pinch ground cloves
• 140g polenta
• 1 tsp baking powder (we used Fiddes Payne, which is gluten-free)
• icing sugar , to decorate (most are gluten-free, but check the packaging)
• 100g ground almonds

FOR THE TOPPING

• 4 clementines
• 140g caster sugar

Per serving

695 kcalories, protein 9g, carbohydrate 93g, fat 34 g, saturated fat 15g, fibre 3g, salt 0.36 g

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