Gluten-free clementine cake

Gluten-free clementine cake

This moist cake will keep for up to 4 days.

By , 21 September 2015
Gluten-free clementine cake
  • Ready in: 105 mins
  • Serves: 25
  • Price: 17p per serving
Nutritional Info
Each 100g serving contains
  • Fat 7.5
    11%
  • Sat Fat 0.9
    5%
  • Sugar 10.6
    12%
  • Salt 0.1
    2%
  • Cals 133
    7%
of your reference intake.
Typical energy values per 100g: 557kJ/133kcal.
Ingredients
  • 350g clementines (or satsumas) about 3-6 fruits
  • 6 large eggs
  • 225g caster sugar
  • 50g Asda Free From Plain Flour
  • 1 level tsp Dr Oetker Gluten Free Baking Powder
  • 250g ground almonds
  • Icing sugar, to decorate
Method
  • Put the fruit in a pan. Cover with cold water. Simmer, covered, for 1 and 1/2 hours. Drain. Halve, discard pips and purée the fruit (plus peel) with a hand-held blender.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Line a 22cm shallow square tin with baking paper. Using an electric mixer, whisk the eggs and sugar in a bowl, over hot water, until pale and mousse-like. This will take 10-15 minutes.

  • Sift the plain flour and baking powder, then add the almonds and citrus purée. Fold in gently until just evenly mixed.

  • Transfer to the tin and bake for 45-55 minutes or until a skewer inserted in the middle comes out clean. Check after 40 minutes and if the top is browning too fast, cover loosely with foil.

  • Leave to cool in the tin for 15 minutes, then transfer to a wire rack until cold. Just before serving, dust with icing sugar and cut into squares.