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Christmas Clementine and Almond Cake with Cinnamon Cream

Christmas Clementine and Almond Cake with Cinnamon Cream

Ingredients (Serves 6)                                                                                 

3-4 medium eggs

3 medium clementine’s

150g ground almonds

150g caster sugar

2-3 tbsp. breadcrumbs

2 tsp baking powder

1.25 tbsp. icing sugar

180ml fresh cream , whipped

1 tsp ground cinnamon, or to taste



  • Bring a pot of water to the boil. Wash the clementine’s and cook gently in the water for 1 hour until soft
  • Drain and allow to cool to room temperature, then puree. This step can be done ahead of time
  • Preheat the oven to 160’C. Grease an line a 22cm spring form cake tin with baking paper. Beat the eggs and caster sugar until well combined
  • Stir in the orange puree, followed by the ground almonds, breadcrumbs and baking powder. Pour the batter into the prepared tin and dust the top with extra caster sugar
  • Bake for 1-1.25 hours, until the top is golden and a skewer inserted into the centre comes out clean
  • Allow to cool in the tin, turn out onto a plate
  • Dust the cake with icing sugar and serve with a spoon of whipped cinnamon cream

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