Piece of clementine and almond cake garnished with sliced clementine and a decorative flower

Clementine and almond cake

Serves 8


375g clementines (about 3 medium-sized ones) 
6 eggs 
250g ground almonds 
200g caster sugar 
50g Splenda
1 tablespoon baking powder 
Icing sugar (for garnish)


Wash the clementines thoroughly, place in a large saucepan of water and bring to boil. Then reduce heat and gently cook for two hours.

Leave the oranges to cool before slicing in quarters and removing any pips.

Preheat oven to 175°C. Grease or line a 23cm (9 inch) cake tin.

Pulp the clementines in a food processor.

Meanwhile, in a large mixing bowl, beat the eggs and gradually stir in all the remaining ingredients. 

Add the clementine pulp and mix well.

Pour the mixture into the cake tin and cook for 1 hour, or until the cake is golden in colour and has risen. Insert a skewer into the centre of the cake; if it comes out clean, the cake is cooked through.

NOTE: Keep an eye on the cake. If it starts to brown too quickly, cover with tin foil to keep the top from burning. 

Once cooked, remove from the oven and transfer to a wire cooling rack, keeping the cake in the tin. 

When the cake has completely cooled, carefully remove from the tin, dust with icing sugar and serve.

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