I grew up on a citrus farm and it has always been a huge part of my life. There are numerous possibilities of how you can use citrus in day-to-day cooking.
This cake is definitely one of those possibilities.
Flourless Clementine Cake
- 2-3 Clementines (250g), scrubbed
- 100ml Sunflower Oil
- 200g Almond Flour
- 100g Coconut, desiscated
- 15ml Baking Powder
- 4 Large Eggs
- 150g (180ml) Sugar
- Zest of 1 Large Lemon
- 125ml Juice (1 lemon & 2 Clementines)
- 60ml Water
- 60ml Sugar
- 2 Clementines
- 180ml Water
- 125ml Sugar
To serve (optional):
- Preheat your oven toe 180°C and grease a 23cm (9″) springform cake tin and line the bottom with baking parchment.
- Wash the clementines and cut them in half, remove the pips, and then cut them in small cubes. Do not peel the clementines.
- Add the cubed clementines and oil into the bowl of a food processor and pulse until it is smooth.
- In a separate mixing bowl, sieve the almond flour and add the coconut and baking powder. Use a wooden spoon to mix the dry ingredients.
- In a clean mixing bowl, beat the eggs and sugar until light and creamy. Beat in the lemon zest and the pulped clementine juice.
- Gently fold the dry ingredients into the egg mixture.
- Pour the mixture into the prepared cake round and bake for 35 – 40 minutes.
While the cake is baking start making the syrup
- Squeeze the lemon and clementine juice into a saucepan, add the water and sugar.
- Heat the saucepan and stir until all the sugar has dissolved. Bring to a boil, reduce the heat and simmer for about 7 minutes.
Assembling the cake
- Remove the cake from the oven and slowly pour the citrus syrup over the cake. Starting on the edges and moving towards the center. Use a cake tester (or a kebab stick) to make holes into the cake, which will help the cake to absorb the syrup.
- Let the cake cool completely in the tin. Remove from the tin and place on a serving dish.
- Dust with icing sugar and decorate with candied clementine slices.
- Serve with whipped cream.
Candied Clementine Slices
- In a saucepan, combine the sugar and water and bring to a boil.
- Add the clementine slices, reduce the heat to medium and cook until slices are translucent, about 10 minutes, turning occasionally.
- Reduce the heat and simmer until slices are tender but still intact, about 10 minutes, turning occasionally.
- Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry.
Summer of winter. Wedding or tea party. This cake will always be a classic.
- 4 Large Eggs
- 400g (500ml) Sugar
- 250ml Sunflower Oil
- Zest of 2 Lemons
- 125ml Lemon Juice
- 125ml Milk
- 5ml Vanilla Essence
- 400g Cake Flour
- 15ml Baking Powder
- 5ml Salt
- 375g Butter, softened
- 750g icing Sugar, sifted
- Pinch of salt
- 30 – 45ml Lemon Juice.
- Food Colouring Gel
- Preheat oven to 180°C and grease 3 x 8″ Cake Rounds with non-stick spray.
- Beat the eggs and sugar using an electric mixer until pale in color and fluffy.
- Reduce the mixers’ speed to slow and slowly add the oil followed by the lemon zest. Beat until well incorporated.
- In a measuring jug, mix the milk, lemon juice, and vanilla essence. Mix well and keep aside.
- In a clean mixing bowl, sieve the flour, baking powder, and salt together.
- With the mixer running at a slow speed, add a third of the flour mixture to the egg mixture, once incorporated, add half of the liquid mixture. Beat until well mixed.
- Add another third of the flour mixture, followed by the remaining liquid mixture. Beat until well mixed.
- Finally, add the remaining flour mixture. Beat until well combined and no streaks of flour are visible.
- Pour the batter in the prepared cake rounds and bake for 25 – 30 minutes.
- Flip the cake onto a cooling rack, and allow to cool completely before frosting the cake.
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment.
- Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add icing sugar, 1cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and beat for about 1 minute to lighten the frosting.
- Add the salt, lemon juice, and food coloring, beat until well incorporated.
- Refrigerate for 10 minutes before frosting the cake.