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Fruit-filled clementine cake

Fruit-filled clementine cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 8 - 10

A beautiful, moist gluten-free cake packed with zingy citrus flavours, wonderful for Christmas

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal695
fat34g
saturates15g
carbs93g
sugars83g
fibre3g
protein9g
low insalt0.36g
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Ingredients

  • 4 small clementines
  • 200g unsalted butter , softened, plus extra for greasing
  • 140g raisin
  • 140g sultana
  • 140g currant
  • 100g glacé cherry , 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 almond

For the topping

  • 4 clementines
  • 140g caster sugar

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 6

    To serve, dust the whole cake with icing sugar, then arrange the clementine slices, overlapping, over the top of the cake.

Goes well with

Recipe from Good Food magazine, December 2007

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A star rating of 4.6 out of 5.10 ratings
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