Clementine Cake

Today I want to share with you a recipe that I stumbled upon a few months ago and was immediately hooked.

It’s a Clementine Cake that is delicious but also healthy and unique.

This cake is made with whole clementines, so you use every bit of them, and it is filled with nutrient-dense almonds and eggs.

It’s a perfect cake for Christmas or when clementines are in season.

It also served as a comforting treat while I waited for some big news and then again to celebrate the arrival of a new little person in our lives.

I even took a piece to the new parents, and they loved it!

I made a few tweaks to the original recipe. For example, I reduced the sugar by 1/3 and added freshly grated ginger and vanilla for an extra kick of flavor.

Add spices like cinnamon, cardamom, or cloves to make it more Christmassy.

And try sprinkling some licorice powder on top for a fun twist.

When I made it, I sprinkled it with powdered sugar and enjoyed it with a cup of tea.

It was moist, flavorful, and the perfect way to end a wonderful day.

So grab your aprons and ready to bake a deliciously unique and healthy clementine cake!

And remember, no matter what the day brings, there’s always something to be thankful for, even if it is a new little star in the world.

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Clementine Cake

Course Dessert
Servings 1
Calories 969kcal


  • 250 g ground almonds
  • 375 g organic clementines
  • 6 eggs
  • 150 g sugar
  • 1 vanilla bean
  • 4 tsp fresh grated ginger
  • 1 tsp baking powder
  • A pinch of salt
  • Powdered sugar or liquorice powder to dust with


  • Place clementines in a pot with water and bring to a boil. Boil them for approximately 2 hours. Drain and set aside to cool. Cut them into halves and remove seeds. Mash or blend them into a puree.
  • Preheat oven to 375   °F/190   °C and grease an 8 inch (21 cm) springform tin with butter.
  • Easy version is to add everything to a blender and blend until a smooth creamy batter. Or you can beat eggs with sugar and vanilla, then add the ground almonds and baking powder whisk thoroughly. At last the clementine puree and spices and mix.
  • Pour batter into the tin and place it in the oven. It needs about 40-50 min of baking, or until a skewer comes out clean. Start checking the cake after 30 min, just to be sure. You should cover it with foil after 20-25 min of baking, to avoid burning of the top.
  • When the cake is done I recommend you to let it cool completely in the fridge before removing it from the tin. I think it tastes even better after a day or two, and you can easily keep it in the fridge for several days, where it will stay moist and delicious!Dust it with powdered sugar or liquorice powder, or eat it as it is! Enjoy.


Calories: 969kcal | Carbohydrates: 154g | Protein: 33g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 982mg | Sodium: 800mg | Potassium: 368mg | Fiber: 0.01g | Sugar: 151g | Vitamin A: 1426IU | Calcium: 384mg | Iron: 5mg