If ever there were a cake fit for cold and wintry afternoons when all you want is comfort in a mouthful, then this is it.

Sticky, moist and perfectly tangy, this clementine cake is, in our very biased opinion, the godfather of all citrus cakes. 

Not only is it beautiful to the eye (and the taste buds), but it’s also ridiculously easy to make. 

The addition of blossom water transports you from generic citrus to the Aegean islands in just a sniff 🙂  

Enjoy xo

PS Did we mention it’s #glutenfree ?!

PPS Check out a few ingredient recommendations at the end.

Prep time: 1 hour and 15 minutes

Cooking time: 50 minutes

Portions: 10-12 generous slices

Ingredients

For the cake:

  • 375g clementines (about 3 large ones, leaves and stalks removed)
  • 6 large free range eggs
  • 225g golden caster sugar
  • 75g unsalted butter, melted (but cooled down) plus a little extra for greasing
  • 2 tbsp blossom water
  • 250g ground almonds (buy them whole blanched and whizz them up yourself)
  • 1 heaped tsp baking powder, gluten free where applicable

For the syrup:

  • 50g golden caster sugar
  • 35ml water
  • 2 tbsp blossom water

To serve:

  • A handful of edible dried rose petals, for decorating
  • Creme fraiche or full fat yoghurt (optional)

Step 1. To prepare the clementines, place them in a saucepan, pour over boiling water from the kettle and simmer with the lid half on, for about 1 hour, or until tender. Remove and set aside until they’re cool enough to handle. 

Step 2. In the meantime, make the syrup. Place the sugar and water in a very small saucepan or better still, a milk pan. Stir through with a spoon. Bring to a boil on a high heat, then turn it down and simmer for 90 seconds (use a timer). Turn off the heat and pour in the blossom water. Stir. Set aside to cool down.

Step 3. Preheat the oven to 170C and grease (with melted butter) and line a 23cm/9 in spring form tin.

Step 4. Place the cooled down clementines in a food processor and blitz into a smooth paste/gloop.

Step 5. Whisk the eggs with the sugar and blossom water until light and frothy. Slowly pour in the melted butter and whisk through again until well combined. Stir in the clementines, followed by the almonds and baking powder.

Step 6. Pour the mixture into the tin and bake in the middle of the oven for 50 minutes or until risen and golden brown. Insert a metal skewer into the middle of the cake to check it is baked throughout (it should still be moist).

Step 7. Whilst the cake is piping hot, make a few holes all over the surface of the cake using a skewer or cocktail stick and spoon over the syrup. Leave to cool in the tin.

Step 8. Once completely cooled, carefully remove the cake from tin. Peel back the parchment and carefully place onto a large serving plate or cake stand. Cut into 10-12 slices and sprinkle the rose petals over the edges of the cake. Serve with creme fraiche or yoghurt and a good cup of coffee 🙂

Ingredient Recommendations

Blossom water – The best product on the UK market is this Lebanese one. However, this Nielsen-Massey variety also does the job and is more widely accessible (stocked in most supermarkets).

Rose petals – Waitrose do this little pot that’s perfect for home bakers.