Gluten-free clementine cake
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- 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
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.