Whole Clementine and Almond Cake By Lynn Hill ICSA

Whole Clementine and Almond Cake,
Recipe by By Lynn Hill. Baking Ambassador, ICSA


Place the clementines in a medium sized pan. Fill the pan with water until three quarters full. Bring to boiling point then turn down the heat and simmer the fruit for 45 mins, checking that the pan doesn’t boil dry. Check for tenderness and take off the eat and remove them from the pan. Leave them in a bowl to cool. Slice in half and remove any pips.

Place the Clemetines in a food processor and blitz to a puree.

Preheat the oven to 170 deg (fan)

Grease and line the base and sides of a 20cm/8” loose bottomed cake tin.

In a medium bowl, mix the ground almonds, sugar and baking powder together until well combined. This is to ensure that the baking powder is evenly dispersed. Leave to one side.

In a separate large bowl and using a hand mixer, whisk the eggs together until they have tripled in volume and have a frothy creamy, mousse like appearance. This will only take a couple of minutes.

Carefully fold in the ground almonds, sugar and baking powder mix, along with the Clementine puree. Mix until well combined. Do not over-mix or you will lose all the air that you have built up while whisking the eggs.

Pour the cake batter into the prepared cake tin and bake in the oven for 45 – 50mins or until baked. Testing the centre of the cake with skewer until it comes out clean.

While the cake is still warm, and if using, gently heat the marmalade in a small pan and coat the top of the cake. Followed by a sprinkle of Flaked Almonds.

Recipe By Lynn Hill. Baking Ambassador, ICSA


4 whole clementines
6 medium eggs
230g ground almonds
225g soft brown sugar
1 teaspoon baking powder
1 tablespoon marmalade (for the glaze. Optional)
1 tablespoons flaked almonds (for decoration. Optional)